Description
A creamy, comforting risotto packed with fresh spring vegetables like peas, asparagus, and spinach, perfect for a light and vibrant meal.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth, warmed
- 1 tbsp olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup dry white wine (optional)
- 1 cup asparagus, cut into 1-inch pieces
- 1 cup green peas
- 1 cup baby spinach
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- Salt and pepper to taste
- Fresh lemon zest (optional, for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook until translucent.
- Add Arborio rice and toast for 1-2 minutes, stirring constantly.
- Pour in the white wine and cook until mostly absorbed.
- Add warm broth one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more.
- After about 15 minutes, stir in asparagus and peas. Continue cooking and adding broth as needed until rice is tender and creamy, about 5-7 more minutes.
- Stir in spinach, Parmesan, and butter. Season with salt and pepper to taste.
- Remove from heat and let sit for 2 minutes. Garnish with lemon zest if desired and serve immediately.
Notes
- Use seasonal vegetables for variety like fava beans or zucchini.
- For a vegan version, skip the Parmesan or use a plant-based alternative.
- Serve warm for the best texture and flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 3g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 25mg
Keywords: spring vegetable risotto, creamy risotto, vegetarian risotto, asparagus risotto, easy risotto recipe