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–+ servings
Creamy Spring Vegetable Risotto

Creamy Spring Vegetable Risotto That Feels Like a Warm Hug

Experience the delightful taste of Creamy Spring Vegetable Risotto, a comforting dish made with seasonal veggies, perfect for any dinner occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto Base
  • 1 cup Arborio Rice or Carnaroli or Vialone Nano
  • 4 cups Vegetable Broth warm
  • 2 tablespoons Butter or olive oil for vegan option
  • 0.5 cup Parmesan Cheese grated; skip for dairy-free option
For the Fresh Vegetables
  • 1 cup Fresh Peas or frozen peas
  • 1 cup Asparagus chopped
For Flavor Enhancements
  • 0.5 each Lemon Juice & Zest fresh
  • to taste Fresh Herbs e.g., parsley, basil

Equipment

  • Medium saucepan
  • heavy-bottomed pan

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, gently heat 4 cups of vegetable broth over low heat.
  2. In a heavy-bottomed pan, melt 2 tablespoons of butter over medium heat, then add 1 cup of Arborio rice, stirring for 1-2 minutes.
  3. Begin incorporating the warm vegetable broth into the rice, adding one ladle at a time for about 18-20 minutes.
  4. Fold in 1 cup of fresh peas and 1 cup of chopped asparagus, stirring in the zest and juice of half a lemon.
  5. Mix in ½ cup of grated Parmesan cheese, adjusting with salt and pepper to taste.
  6. Serve immediately, garnished with fresh herbs.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 400IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

Keep vegetable broth warm while cooking for even cooking. Avoid vigorous stirring to maintain risotto's creamy texture.

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