Description
Spring Vegetable Risotto is a delightful, creamy dish perfect for celebrating the season’s freshest vegetables.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth (warm)
- 1 cup fresh asparagus (chopped)
- 1 cup sweet peas (fresh or frozen)
- 1 medium shallot (finely chopped)
- 1/2 cup grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- Salt and pepper (to taste)
- 1/4 cup fresh herbs (basil or parsley, chopped)
Instructions
- In a large pot over medium heat, warm olive oil and sauté chopped shallots until translucent (about 3 minutes).
- Add Arborio rice, stirring for 2 minutes until lightly toasted.
- Gradually add warm vegetable broth one ladle at a time, stirring continuously until absorbed (approximately 18-20 minutes).
- Halfway through cooking, incorporate chopped asparagus and peas.
- Once the rice is al dente, remove from heat and stir in grated Parmesan and fresh herbs.
- Let sit uncovered for 5 minutes before serving.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 5mg