Description
A creamy and comforting risotto featuring fresh spring vegetables like peas, asparagus, and spinach.
Ingredients
Units
Scale
- 1 cup Arborio rice
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 4 cups vegetable broth, kept warm
- 1/2 cup peas, fresh or frozen
- 1/2 cup asparagus, chopped
- 1/2 cup spinach, chopped
- 1/4 cup Parmesan cheese, grated
- 1 tablespoon butter
- Salt and pepper to taste
Instructions
- In a large pan, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until soft and translucent, about 3-4 minutes.
- Add the Arborio rice to the pan and cook for 1-2 minutes, stirring constantly until the rice is slightly toasted.
- Pour in the white wine and cook until it is mostly absorbed by the rice.
- Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle of broth. Continue this process for about 18-20 minutes, or until the rice is cooked al dente and the risotto is creamy.
- In the last 5 minutes of cooking, add the peas, asparagus, and spinach. Stir to incorporate and cook until the vegetables are tender.
- Once the risotto is creamy and the rice is cooked, remove from heat and stir in the butter and Parmesan cheese. Season with salt and pepper to taste.
- Serve immediately, garnished with extra Parmesan if desired.
Notes
- This risotto can be made ahead and reheated gently with a splash of broth or water.
- For a richer flavor, you can add a splash of heavy cream at the end of cooking.
- Feel free to mix in other spring vegetables like peas, fava beans, or artichokes.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg