Spring Vegetable Risotto
What makes this recipe stand out among other spring meals is the way the rice absorbs the flavors of the stock, herbs, and vegetables, creating a silky, luscious texture.
Equipment
- Large sauté pan or skillet
- Wooden Spoon or Silicone Spatula
- Ladle
- Measuring cups and spoons
- Knife and Cutting Board
- Grater
Ingredients
For the Risotto:
- 1 ½ cups Arborio rice
- 4 cups vegetable broth kept warm
- 1 small onion finely chopped
- 2 cloves garlic minced
- 2 tbsp olive oil
- 2 tbsp unsalted butter
For the Spring Vegetables:
- 1 cup asparagus trimmed and cut into 2-inch pieces
- 1 cup peas fresh or frozen
- 1 cup baby carrots sliced thinly
- ½ cup zucchini diced
For Finishing:
- ½ cup grated Parmesan cheese
- 2 tbsp fresh parsley chopped
- Juice of ½ a lemon
- Salt and freshly ground black pepper to taste
Instructions
Prepare Your Ingredients
- Wash, trim, and cut the asparagus into 2-inch pieces.
- Slice the baby carrots thinly and dice the zucchini.
- Finely chop the onion and mince the garlic.
- Measure out your rice, broth, and other ingredients so everything is ready to go—risotto cooks quickly once you start!
- Pro Tip: Keep your broth warm on the stove. Adding cold broth will slow down cooking and make the risotto less creamy.
Sauté Aromatics
- Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large sauté pan over medium heat.
- Add the chopped onion and sauté for 3–4 minutes until soft and translucent.
- Stir in the garlic and cook for another 30 seconds—just until fragrant.
- Pro Tip: Don’t let the garlic brown—it can turn bitter and overpower the delicate vegetables.
Toast the Rice
- Add the Arborio rice to the pan and stir to coat each grain with the butter and oil.
- Cook for 1–2 minutes until the edges of the rice start to look translucent.
- Pro Tip: Toasting the rice helps it absorb the broth evenly and gives the risotto a better texture.
Gradually Add Broth
- Ladle in about ½ cup of warm vegetable broth at a time, stirring constantly.
- Wait until most of the liquid is absorbed before adding the next ladle of broth.
- Continue this process for about 18–20 minutes, or until the rice is tender but still slightly firm in the center.
- Pro Tip: Stir gently but consistently. This releases the rice’s natural starch and gives you that creamy, dreamy risotto texture.
Cook the Vegetables
- When the rice is about halfway done, add the sliced carrots and asparagus.
- Add the peas and zucchini during the last 3–4 minutes of cooking, just to heat through.
- Stir occasionally to combine without overcooking the vegetables—they should stay vibrant and tender.
Finish and Serve
- Remove the pan from heat. Stir in the grated Parmesan, fresh parsley, and a squeeze of lemon juice.
- Season with salt and freshly ground black pepper to taste.
- Serve immediately while warm and creamy, garnished with a little extra Parmesan if desired.
- Pro Tip: Risotto waits for no one! Serve it right away for the best texture—it’s at its creamiest right off the stove.
Notes
Nutritional Value (per serving, approximate):
- Calories: 320 kcal
- Protein: 10 g
- Carbohydrates: 45 g
- Dietary Fiber: 5 g
- Sugars: 5 g
- Fat: 10 g
- Saturated Fat: 4 g
- Sodium: 600 mg (depends on broth)
- Vitamin A: 60% DV
- Vitamin C: 25% DV
- Calcium: 15% DV
- Iron: 10% DV