Easy Spring Vegetable Risotto
Spring Vegetable Risotto is a creamy, comforting dish that highlights the best seasonal vegetables spring has to offer. With fresh ingredients like peas, asparagus, and zucchini, this risotto is light yet rich in flavor, making it the perfect dish to welcome the warmer months. The creamy texture of the rice, combined with the vibrant veggies, makes this dish a true celebration of spring. Best of all, it’s simple to prepare and ready in under 30 minutes!
In this recipe, you’ll savor the creamy, delicate texture of risotto paired with the crispness of spring vegetables. The combination of peas, asparagus, and zucchini creates a fresh and vibrant flavor profile that is complemented by the richness of Parmesan cheese. The dish is both hearty and refreshing, making it perfect for a light dinner or a side dish at any spring gathering. You’ll love how easy it is to make, while still tasting like a gourmet meal.
Tools to Use
- Large skillet or wide saucepan
- Wooden spoon
- Cutting board and knife
- Measuring cups and spoons
- Ladle for serving
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup Arborio rice (risotto rice)
- 3 cups vegetable broth (or chicken broth)
- 1/2 cup dry white wine (optional)
- 1/2 cup grated Parmesan cheese
- 1 cup fresh peas (or frozen)
- 1 cup fresh asparagus, cut into bite-sized pieces
- 1 small zucchini, diced
- 1 tablespoon fresh lemon juice
- Salt and pepper, to taste
- Fresh basil or parsley for garnish
Instructions
- Sauté Aromatics:
- In a large skillet or wide saucepan, heat the olive oil over medium heat.
- Add the diced onion and sauté for 3-4 minutes until softened.
- Add the minced garlic and cook for another minute until fragrant.
- Toast the Rice:
- Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast and absorb the flavors of the onion and garlic.
- Add Wine and Broth:
- If using white wine, pour it into the pan and cook until the liquid is mostly absorbed by the rice.
- Begin adding the vegetable broth one ladle at a time, stirring frequently, and letting the rice absorb the liquid before adding more. Continue this process for about 15-18 minutes, or until the rice is tender and creamy.
- Add Vegetables:
- About halfway through cooking the rice, stir in the peas, asparagus, and zucchini.
- Continue cooking, adding broth as needed, until the vegetables are tender and the rice is creamy.
- Finish the Risotto:
- Once the rice is fully cooked, stir in the grated Parmesan cheese and lemon juice.
- Season with salt and pepper to taste.
- Serve:
- Spoon the risotto into bowls and garnish with fresh basil or parsley for an extra burst of color and flavor. Serve warm.
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Easy Spring Vegetable Risotto
Equipment
- Large skillet or wide saucepan
- Wooden spoon
- Cutting board and knife
- Measuring cups and spoons
- Ladle for serving
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 cup Arborio rice risotto rice
- 3 cups vegetable broth or chicken broth
- 1/2 cup dry white wine optional
- 1/2 cup grated Parmesan cheese
- 1 cup fresh peas or frozen
- 1 cup fresh asparagus cut into bite-sized pieces
- 1 small zucchini diced
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Sauté Aromatics:
- In a large skillet or wide saucepan, heat the olive oil over medium heat.
- Add the diced onion and sauté for 3-4 minutes until softened.
- Add the minced garlic and cook for another minute until fragrant.
- Toast the Rice:
- Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast and absorb the flavors of the onion and garlic.
- Add Wine and Broth:
- If using white wine, pour it into the pan and cook until the liquid is mostly absorbed by the rice.
- Begin adding the vegetable broth one ladle at a time, stirring frequently, and letting the rice absorb the liquid before adding more. Continue this process for about 15-18 minutes, or until the rice is tender and creamy.
- Add Vegetables:
- About halfway through cooking the rice, stir in the peas, asparagus, and zucchini.
- Continue cooking, adding broth as needed, until the vegetables are tender and the rice is creamy.
- Finish the Risotto:
- Once the rice is fully cooked, stir in the grated Parmesan cheese and lemon juice.
- Season with salt and pepper to taste.
- Serve:
- Spoon the risotto into bowls and garnish with fresh basil or parsley for an extra burst of color and flavor. Serve warm.
Tips for Cooking
- Rice Consistency: For a creamier risotto, continue adding broth and stirring until the rice reaches your desired texture. It should be creamy but still have a slight bite to the grains.
- Vegetable Variations: You can substitute the asparagus, peas, and zucchini with other spring vegetables like baby spinach, green beans, or even artichokes.
- Wine Substitute: If you don’t want to use wine, you can replace it with additional vegetable broth for a non-alcoholic version.
- Vegan Option: For a vegan version, omit the Parmesan cheese or use a dairy-free cheese alternative, and make sure your vegetable broth is vegan-friendly.
Why You Should Try This Recipe
This Easy Spring Vegetable Risotto is a perfect dish to embrace the flavors of spring. It’s light yet indulgent, thanks to the creamy texture of the risotto and the freshness of the vegetables. With just a few simple ingredients, you can create a restaurant-quality meal that’s perfect for family dinners, special occasions, or meal prepping for the week ahead.
If you’re looking for a dish that celebrates the best of spring, this Easy Spring Vegetable Risotto is a must-try! With its fresh vegetables, creamy texture, and deliciously rich flavors, it’s the perfect way to enjoy a light yet satisfying meal. Give it a try and enjoy the vibrant flavors of the season with every bite!
