Lemon Herb Spring Vegetable Risotto

Name: Lemon Herb Spring Vegetable Risotto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 6 cups vegetable broth, warm; 2 tbsp olive oil; 1 small yellow onion, finely chopped; 2 cloves garlic, minced; 1 1/2 cups arborio rice; 1 bunch asparagus, woody ends trimmed, cut into 1-inch pieces; 1 cup frozen peas, thawed; 1/2 cup grated Parmesan cheese, plus more for serving; 2 tbsp fresh lemon juice; 1 tbsp lemon zest; 2 tbsp fresh parsley, chopped; 1 tbsp fresh chives, chopped; to taste Salt and black pepper

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Embrace the arrival of spring with this bright and creamy Lemon Herb Spring Vegetable Risotto. This elegant dish features arborio rice cooked to a perfect al dente consistency, infused with a fragrant vegetable broth, and finished with tender asparagus, sweet peas, and a zesty touch of lemon. Fresh parsley and chives add a herbaceous lift, making this a delightful and sophisticated meal that celebrates the season's bounty. It's a comforting yet light option for early spring evenings.

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Prep Time15 min

Cook Time35 min

Servings4 servings

DifficultyMedium

Equipment

Large Heavy-Bottomed PotWooden Spoon

Instructions

1
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
2
Add the arborio rice to the pot and stir constantly for 2-3 minutes until the edges of the grains are translucent but the center is still opaque.
3
Pour in 1/2 cup of warm vegetable broth and stir continuously until it is fully absorbed by the rice. Continue adding the warm broth, about 1/2 cup at a time, stirring frequently and waiting for each addition to be almost fully absorbed before adding the next. This process should take about 20-25 minutes.
4
When the risotto is almost al dente (still slightly firm to the bite), stir in the asparagus pieces and peas. Continue adding broth and stirring for another 5-7 minutes, until the asparagus is tender-crisp and the risotto is creamy.
5
Remove the pot from the heat. Stir in the grated Parmesan cheese, fresh lemon juice, lemon zest, chopped parsley, and chives. Season with salt and black pepper to taste. Let the risotto rest for 2 minutes, then serve immediately with extra Parmesan cheese.

Nutrition

Calories420 kcal

Protein18g

Fat15g

Carbohydrates

Frequently Asked Questions

Do I have to use arborio rice?

Arborio rice is traditional for risotto due to its high starch content, which creates the creamy texture. Other short-grain rices like Carnaroli can also be used, but long-grain rice will not achieve the same creaminess.

Can I add other vegetables?

Absolutely! Feel free to incorporate other spring vegetables like spinach, leeks, or snap peas. Add them towards the end of the cooking process to maintain their freshness and texture.

How do I ensure the risotto is creamy?

The key to creamy risotto is to add the broth gradually, stirring constantly. This friction releases the starch from the rice, creating a luscious texture. Also, serve immediately, as risotto can thicken quickly.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.