Description
Creamy risotto made with fresh spring vegetables. A simple weeknight meal elevated with vibrant flavors.
Ingredients
Units
Scale
- 1 cups (237 ml) arborio rice
- 4 cups (946 ml) vegetable broth or water
- 1 leek, finely chopped
- 1 clove garlic, finely chopped
- 1/4 cups (59 ml) white wine
- 1/2 lbs (227 g) asparagus, cut in half in length
- 2 cups (473 ml) fresh peas
- 1/2 cups (118 ml) freshly grated parmesan cheese
- 1 tablespoon butter
- juice of half lemon
- oil
- salt
- pepper
Instructions
- Bring the broth or water to a boil in a deep saucepan. Reduce heat to medium-low and simmer.
- Simultaneously, heat 1 tablespoon of oil in a wide pan over medium heat. Sauté garlic and chopped leek for 2 minutes.
- Add rice, stir to combine, and cook for 1 minute.
- Season with salt and pepper. Add white wine and stir. Cook for 2 minutes.
- Pour 1/2 cup of warm broth into the pan and stir. Continue adding 1/2 cup of broth at a time, stirring after each addition, until the rice is almost cooked, ensuring the broth absorbs gradually. Taste frequently; the rice should have a slight crunch.
- Once the rice is almost cooked, add lemon juice, chopped asparagus, and peas. (Blanch asparagus and frozen peas if necessary.)
- Stir in butter and Parmesan cheese. Adjust salt to taste.
- Serve immediately with additional Parmesan cheese.
Notes
- For a richer flavor, use homemade vegetable broth instead of store-bought.
- If using frozen peas and asparagus, add them during the last 2-3 minutes of cooking to prevent overcooking.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently on the stovetop with a splash of broth.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 60
- Fiber: 5
- Protein: 15
- Cholesterol: 25