Spring Vegetable Risotto
A creamy and flavorful risotto featuring fresh spring vegetables, perfect for a light and satisfying meal.
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Ingredients
Yields 4 servings
- (1 1/2 cups) Arborio rice
- (4 cups) vegetable broth
- (1 cup) asparagus, cut into 1-inch pieces
- (1 cup) peas, fresh or frozen
- (1 cup) zucchini, diced
- (1) small onion, finely chopped
- (2 cloves) garlic, minced
- (1/2 cups) dry white wine
- (1/2 cups) grated Parmesan cheese
- (2 tablespoons) olive oil
- (2 tablespoons) butter
- Salt to taste
- Black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- 1
In a saucepan, heat 4 cups of vegetable broth over low heat and keep it warm.
- 2
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 small onion, finely chopped, and sauté until translucent, about 5 minutes.
- 3
Add 2 cloves of minced garlic and sauté for another minute until fragrant.
- 4
Stir in 1 1/2 cups of Arborio rice and cook for 2 minutes, stirring frequently until the rice is lightly toasted. Add Salt to taste.
- 5
Pour in 1/2 cup of dry white wine and cook until absorbed, stirring constantly.
- 6
Add 1 cup of asparagus, cut into 1-inch pieces, and 1 cup of peas, fresh or frozen. Stir well.
- 7
Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladleful. Repeat this process until the rice is creamy and al dente, about 20-25 minutes.
- 8
In the last 5 minutes of cooking, add 1 cup of diced zucchini and continue to stir and add broth as needed.
- 9
Once the rice is cooked, remove from heat and stir in 2 tablespoons of butter and 1/2 cup of grated Parmesan cheese. Season with salt and black pepper to taste.
- 10
Serve hot, garnished with fresh chopped parsley.
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