Fresh Vegetable Risotto
Creamy, vibrant, and packed with seasonal goodness, this Fresh Vegetable Risotto is the ultimate comfort food with a healthy twist. Arborio rice is slowly simmered in fragrant vegetable stock, creating a rich and velvety base that's enhanced with a splash of dry white wine. The risotto comes to life with tender asparagus, sweet peas, and zucchini, all balanced by the brightness of fresh parsley and zesty lemon. Perfectly finished with a generous sprinkle of Parmesan cheese, this one-pot recipe is ideal for weeknight dinners or special occasions. Ready in under an hour, this vegetarian risotto is a flavorful way to highlight fresh produce, making it an irresistible dish for spring or summer.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 2 cloves Garlic, minced
- 1.5 cups Arborio rice
- 0.5 cups dry white wine
- 5 cups vegetable stock, warmed
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 medium zucchini, diced
- 1 cup peas, fresh or frozen
- 0.75 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon zest
- to taste salt
- to taste black pepper
Instructions
Heat the olive oil and butter in a large saucepan over medium heat.
Add the diced onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another 1 minute.
Add the Arborio rice to the pan and stir to coat the grains in the oil and butter. Cook for 2-3 minutes, allowing the rice to become slightly toasted.
Pour in the white wine and stir until it is mostly absorbed by the rice.
Begin adding the warm vegetable stock one ladle at a time, stirring frequently. Wait until the stock is mostly absorbed before adding the next ladle. Continue this process for about 20 minutes, or until the rice is al dente and creamy.
Meanwhile, in a separate pan, blanch the asparagus in boiling water for 2-3 minutes until tender but still crisp. Transfer the asparagus to an ice bath to retain its bright color, then drain and set aside.
Add the diced zucchini and peas to the risotto during the final 5 minutes of cooking, stirring to incorporate.
Once the rice is fully cooked and the vegetables are tender, stir in the grated Parmesan cheese, chopped parsley, lemon zest, and the blanched asparagus. Season with salt and black pepper to taste.
Remove the risotto from heat and let it sit for 1-2 minutes. Serve immediately, garnished with additional Parmesan and parsley if desired.
Nutrition Facts
Calories |
2233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.6 g | 94% | |
| Saturated Fat | 31.3 g | 156% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 6889 mg | 300% | |
| Total Carbohydrate | 313.8 g | 114% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 32.9 g | ||
| Protein | 70.4 g | 141% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1055 mg | 81% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2693 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
