Description
Spring Vegetable Risotto is a delightful and creamy dish that embodies the essence of spring with its vibrant flavors. Packed with tender asparagus, sweet peas, and aromatic herbs, this risotto transforms simple ingredients into a comforting meal that warms the heart. Perfect for family dinners or elegant gatherings, it promises to impress with its colorful presentation and rich taste. Each creamy bite transports you to a sun-filled garden, making it a must-try for any home cook.
Ingredients
Scale
- 1 cup Arborio rice
- 1 cup fresh asparagus, chopped
- 1 cup green peas (fresh or frozen)
- 4 cups low-sodium vegetable broth
- 1 cup grated Parmesan cheese
- 1 medium onion, chopped
- 2 cloves garlic, minced
- ½ cup dry white wine
- 2 tbsp olive oil
- Fresh basil or parsley, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté chopped onion and minced garlic until soft and fragrant.
- Stir in Arborio rice and toast for 1-2 minutes until lightly golden.
- Add white wine and cook until mostly absorbed, stirring continuously.
- Gradually add vegetable broth one ladle at a time, allowing each addition to absorb before adding more.
- When rice is al dente, stir in asparagus and peas; cook for about 3-5 minutes until tender.
- Mix in grated Parmesan cheese and fresh herbs; season with salt and pepper to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (210g)
- Calories: 410
- Sugar: 4g
- Sodium: 560mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 30mg