Description
Spring Vegetable Risotto is a creamy, comforting dish that highlights the vibrant flavors of fresh spring vegetables like asparagus, peas, and leeks. With a rich, velvety texture and a light, herbaceous taste, it’s the perfect dish to celebrate the season’s bounty.
Ingredients
Scale
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 small leek, cleaned and thinly sliced
- 1/2 cup asparagus, chopped
- 1/2 cup frozen peas
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 4 cups vegetable broth, kept warm
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- 1 tbsp fresh lemon juice
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil and butter in a large pan over medium heat. Add the leek and cook, stirring occasionally, until softened, about 3-4 minutes.
- Add the chopped asparagus and peas, cooking for another 2-3 minutes until slightly tender.
- Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast.
- Pour in the white wine and stir until fully absorbed by the rice.
- Gradually add the warm vegetable broth, one ladle at a time, stirring constantly. Allow the rice to absorb the liquid before adding more. Continue this process for 18-20 minutes, until the rice is tender and creamy, but still slightly al dente.
- Once the rice is cooked, stir in the Parmesan cheese, lemon juice, salt, and pepper to taste. Cook for an additional 2-3 minutes to heat through and combine the flavors.
- Serve the risotto warm, garnished with fresh parsley and a sprinkle of extra Parmesan cheese, if desired.
Notes
- For extra flavor, you can add a handful of fresh basil or mint at the end of cooking.
- If you prefer a richer risotto, you can replace half of the vegetable broth with heavy cream.
- This dish is perfect as a light main course or served as a side dish with grilled chicken or fish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course, Side Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 30mg