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Easy Spring Vegetable Risotto

Spring Vegetable Risotto is a creamy, comforting dish that highlights the best seasonal vegetables spring has to offer. With fresh ingredients like peas, asparagus, and zucchini, this risotto is light yet rich in flavor, making it the perfect dish to welcome the warmer months. The creamy texture of the rice, combined with the vibrant veggies, makes this dish a true celebration of spring. Best of all, it’s simple to prepare and ready in under 30 minutes!

Equipment

  • Large skillet or wide saucepan
  • Wooden spoon
  • Cutting board and knife
  • Measuring cups and spoons
  • Ladle for serving

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 cup Arborio rice risotto rice
  • 3 cups vegetable broth or chicken broth
  • 1/2 cup dry white wine optional
  • 1/2 cup grated Parmesan cheese
  • 1 cup fresh peas or frozen
  • 1 cup fresh asparagus cut into bite-sized pieces
  • 1 small zucchini diced
  • 1 tablespoon fresh lemon juice
  • Salt and pepper to taste
  • Fresh basil or parsley for garnish

Instructions

  • Sauté Aromatics:
  • In a large skillet or wide saucepan, heat the olive oil over medium heat.
  • Add the diced onion and sauté for 3-4 minutes until softened.
  • Add the minced garlic and cook for another minute until fragrant.
  • Toast the Rice:
  • Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast and absorb the flavors of the onion and garlic.
  • Add Wine and Broth:
  • If using white wine, pour it into the pan and cook until the liquid is mostly absorbed by the rice.
  • Begin adding the vegetable broth one ladle at a time, stirring frequently, and letting the rice absorb the liquid before adding more. Continue this process for about 15-18 minutes, or until the rice is tender and creamy.
  • Add Vegetables:
  • About halfway through cooking the rice, stir in the peas, asparagus, and zucchini.
  • Continue cooking, adding broth as needed, until the vegetables are tender and the rice is creamy.
  • Finish the Risotto:
  • Once the rice is fully cooked, stir in the grated Parmesan cheese and lemon juice.
  • Season with salt and pepper to taste.
  • Serve:
  • Spoon the risotto into bowls and garnish with fresh basil or parsley for an extra burst of color and flavor. Serve warm.