Description
This Spring Vegetable Risotto is a creamy and comforting Italian dish featuring tender Arborio rice cooked with fresh asparagus, peas, and zucchini. Enhanced with lemon juice and zest for a bright, fresh flavor, and finished with Parmesan cheese, it makes a perfect main or side dish for springtime meals.
Ingredients
Scale
Main Ingredients
- 1 cup Arborio rice
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine (optional)
- 4 cups vegetable broth, kept warm
Vegetables
- 1 cup asparagus, cut into 1-inch pieces
- 1/2 cup peas, fresh or frozen
- 1/2 cup zucchini, diced
Finishing Touches
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- Salt and pepper, to taste
- 2 tablespoons fresh chopped parsley or basil (optional for garnish)
Instructions
- Sauté Aromatics: Heat the olive oil and butter in a large pan over medium heat. Add the finely chopped onion and cook for 3 to 4 minutes until softened but not browned. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Toast the Rice: Add the Arborio rice to the pan, stirring constantly for 1 to 2 minutes to lightly toast the grains without browning, which helps develop the nutty flavor fundamental to risotto.
- Deglaze with Wine: If using, pour in the dry white wine and stir continuously until the liquid is mostly absorbed by the rice, imparting depth and acidity to the dish.
- Add Broth Gradually: Begin ladling in the warm vegetable broth one ladle at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next. This slow absorption method, which takes about 18 to 20 minutes, helps release the rice’s starch to create a creamy texture.
- Incorporate Vegetables: When the rice is nearly tender, approximately after 15 minutes, stir in the asparagus, peas, and zucchini. Continue cooking and stirring, adding more broth as needed, until the vegetables are tender and the risotto reaches a creamy consistency.
- Finish and Season: Remove the pan from heat and stir in the grated Parmesan cheese, fresh lemon juice, and lemon zest. Season with salt and pepper to taste, ensuring a balanced and bright flavor profile.
- Serve: Serve the risotto warm, garnished with chopped fresh parsley or basil and additional Parmesan cheese if desired. Enjoy immediately for the best texture and flavor.
Notes
- Use whatever spring vegetables are in season — try adding baby spinach, fava beans, or leeks for variation.
- For a dairy-free version, omit the Parmesan cheese or substitute with a plant-based alternative.
- Keep the vegetable broth warm to ensure even cooking and better absorption by the rice.
- Stirring frequently is key to prevent the rice from sticking and to develop the creamy texture of risotto.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course, Side Dish
- Method: Stovetop
- Cuisine: Italian
