Description

Enjoy the fresh flavors of spring in this creamy, vegetable-packed risotto. Made with arborio rice, asparagus, peas, and spinach, this 20-minute Spring Vegetable Risotto is a quick and easy dinner that’s perfect for any occasion.

Ingredients

– 2 tablespoons olive oil

– 1 onion, diced

– 3 cloves garlic, minced

– 1 cup arborio rice

– 4 cups vegetable broth

– 1 cup fresh asparagus, chopped into 1-inch pieces

– 1 cup frozen peas

– 2 cups fresh spinach, roughly chopped

– 1/2 cup grated Parmesan cheese

– Salt and black pepper to taste

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Instructions

1. In a large skillet or Dutch oven, heat the olive oil over medium heat.

2. Add the diced onion and minced garlic, and sauté for 2-3 minutes until fragrant.

3. Add the arborio rice and stir to coat with the oil. Cook for 1-2 minutes, stirring constantly.

4. Slowly pour in the vegetable broth, a ladleful at a time, stirring constantly until the liquid is absorbed before adding more.

5. Once the rice is almost tender, add the chopped asparagus, frozen peas, and chopped spinach. Continue to stir and cook until the vegetables are tender and the rice is creamy, about 5-7 minutes.

6. Remove from heat and stir in the Parmesan cheese. Season with salt and black pepper to taste.

7. Serve the Spring Vegetable Risotto immediately, garnished with additional Parmesan cheese and fresh herbs, if desired.

Notes

For a creamier texture, add an extra splash of broth or a tablespoon of butter at the end. You can also experiment with other spring vegetables, such as pea shoots, radishes, or baby zucchini.

Prep Time: 15
Cook Time: 20
Category: Main Dishes
Method: Stovetop
Cuisine: Italian