Spring Vegetable Risotto
Bright, fresh, and irresistibly creamy, this Spring Vegetable Risotto celebrates the season’s finest produce in every bite. Made with tender asparagus, sweet peas, and vibrant baby spinach, this elegant dish highlights the natural flavors of spring. The Arborio rice is gently simmered in warm vegetable broth, creating a luscious, velvety texture, while a touch of parmesan cheese and a hint of zesty lemon elevate the richness. Perfectly balanced with aromatic garlic and a splash of optional white wine, this risotto is a comforting yet sophisticated meal ideal for weeknights or special occasions. Serve it piping hot, topped with a sprinkle of parsley, for a restaurant-quality dish that’s sure to impress. Perfect for vegetarians and packed with seasonal ingredients, this recipe is a true celebration of spring.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 2 cloves garlic cloves, minced
- 1.5 cups arborio rice
- 0.5 cups dry white wine (optional)
- 4 cups vegetable broth, warmed
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 cup frozen peas, thawed
- 2 cups baby spinach
- 0.75 cup parmesan cheese, grated
- 1 teaspoon lemon zest
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Heat the vegetable broth in a small pot over low heat to keep it warm.
In a large skillet or wide saucepan, heat the olive oil and 1 tablespoon of butter over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the arborio rice to the pan and stir well to coat the grains with oil and butter. Toast for 2 minutes until the edges of the rice become translucent.
If using, pour in the white wine and cook, stirring constantly, until the wine is mostly absorbed.
Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently. Allow each addition to be absorbed before adding the next. Continue this process for 18-20 minutes, or until the rice is tender and creamy but still has a slight bite.
When you have about two ladlefuls of broth left, stir in the asparagus and peas. Cook until the vegetables are tender, about 4-5 minutes.
Stir in the baby spinach and allow it to wilt, about 1-2 minutes.
Remove the pan from the heat and stir in the remaining 1 tablespoon of butter, grated parmesan cheese, lemon zest, salt, and black pepper. Mix well to combine.
Taste and adjust seasoning as needed. Garnish with chopped parsley if desired.
Serve the risotto immediately while it's hot and creamy.
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 1488 mg | 65% | |
| Total Carbohydrate | 76.6 g | 28% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 6.9 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 252 mg | 19% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 612 mg | 13% | |
*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.
