Spring Vegetable Risotto

🕒 Prep: 10 min
🔥 Cook: 30 min
🍽 Serves: 4
★★★★★
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Spring Vegetable Risotto is a vibrant and creamy dish that captures the essence of the season. Packed with fresh greens and a hint of lemon, this risotto is a comforting yet sophisticated meal perfect for welcoming warmer weather.

Ingredients for Spring Vegetable Risotto

The base starts with a blend of olive oil and butter, creating a rich foundation for sautéing. Onion and garlic introduce aromatic depth, essential for developing flavor. The star of the show, Arborio rice, is known for its ability to absorb liquid and release starch, giving risotto its signature creaminess. Dry white wine adds acidity and depth, enhancing the flavors of the dish. The warm vegetable broth is added gradually, allowing the rice to slowly absorb liquid and flavors. Fresh asparagus, green peas, and spinach bring color, texture, and nutrients, while a generous amount of Parmesan cheese lends a savory umami finish. Lemon zest brightens the dish with a pop of freshness, and a sprinkle of salt and pepper lets you season to taste. Top with fresh basil or parsley for a fragrant garnish.

Tips & Tricks

  • Use a warm broth to maintain a consistent cooking temperature.
  • Stir frequently but not excessively to release the rice's starch, which is vital for creaminess.
  • Don’t rush the process; risotto is about slow, gradual cooking.
  • If you run out of broth and the risotto needs more liquid, you can use warm water.

Serving Suggestions

Pair this risotto with a crisp, chilled glass of white wine, such as a Sauvignon Blanc or Pinot Grigio. For a heartier meal, serve alongside a simple grilled chicken breast or a piece of baked salmon. A light, mixed green salad with a lemon vinaigrette will complement the risotto's flavors beautifully.

Frequently Asked Questions

Can I make this risotto ahead of time?
Risotto is best enjoyed fresh, but you can prepare it up to the point of adding the last ladle of broth. Resume cooking and add the vegetables when you’re ready to serve.
Is there a substitute for Arborio rice?
Carnaroli or Vialone Nano are great alternatives, as they also have high starch content suitable for risotto.
Can I use chicken broth instead of vegetable broth?
Yes, chicken broth can be used if you're not aiming for a vegetarian dish. It will add a different depth of flavor.

Spring Vegetable Risotto Recipe Walkthrough

Begin by heating a tablespoon each of olive oil and butter in a large saucepan over medium heat. Once melted and combined, add the finely chopped onion and minced garlic. Stir them around until they become translucent and your kitchen smells wonderfully aromatic. This should take about 5 minutes.

Next, add in the Arborio rice. Stir it around for 1-2 minutes until the rice grains are slightly toasted. This step is key for locking in the flavors. Once the rice is ready, pour in the white wine. Keep stirring gently until the wine is fully absorbed by the rice. This will only take a couple of minutes.

Now comes the gradual process of adding the warm vegetable broth. Add a ladleful at a time, stirring frequently. Wait until the liquid is absorbed before adding the next ladleful. This should take about 15-20 minutes, and you'll notice the rice becoming creamy.

Around the 15-minute mark, toss in the asparagus and peas. Continue to stir as these vegetables cook through and blend into the creamy rice mixture. Right before the rice is perfectly al dente, add the spinach leaves. Stir them in until they're wilted, which happens quite quickly.

Take the saucepan off the heat and stir in the Parmesan cheese and lemon zest. These ingredients will melt into the risotto, creating a rich, tangy finish. Season with salt and pepper to your liking.

Finally, dish up the risotto while it's warm, and garnish with fresh basil or parsley for a touch of elegance and a burst of fresh flavor.

Why You'll Love This Recipe

  • Perfectly balances creamy texture with fresh, crunchy vegetables.
  • Uses simple, seasonal ingredients that are easy to find.
  • Versatile enough for a weeknight dinner or a special occasion.
  • Made in one pot, minimizing cleanup time.

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

Step-by-step 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.

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