Spring Vegetable Risotto

A delightful risotto that combines the creamy texture of Arborio rice with the vibrant hues of spring vegetables like asparagus, peas, and spinach. A hint of lemon zest elevates this dish, providing a refreshing brightness that pairs beautifully with any main course.

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

1 tablespoon olive oil

1 tablespoon unsalted butter

1 medium onion, finely chopped

2 cloves garlic, minced

1 1/2 cups Arborio rice

1/2 cup dry white wine

4 cups vegetable broth, kept warm

1 cup asparagus, cut into 1-inch pieces

1 cup green peas, fresh or frozen

2 cups fresh spinach leaves

1/2 cup grated Parmesan cheese

1 tablespoon lemon zest

Salt and pepper to taste

Fresh basil or parsley, for garnish

Instructions

1. Heat olive oil and butter in a large saucepan over medium heat. Add the onion and garlic, sauté until translucent.

2. Stir in the Arborio rice, cooking for 1-2 minutes until the rice is slightly toasted.

3. Pour in the white wine, stirring until absorbed by the rice.

4. Gradually add the warm vegetable broth, a ladleful at a time, stirring constantly until each addition is absorbed before adding the next. Cook for 15-20 minutes.

5. Around the 15-minute mark, add the asparagus and peas to the risotto, continuing to stir until the rice is al dente.

6. Add the spinach and stir until wilted.

7. Remove from heat and stir in the Parmesan cheese and lemon zest. Season with salt and pepper to taste.

8. Serve warm, garnished with fresh basil or parsley.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of vegetable broth to restore creaminess.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.