Spring Vegetable Risotto

Name: Spring Vegetable Risotto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 1 tbsp Olive Oil; 1 tbsp Unsalted Butter; 1 small Yellow Onion, finely chopped; 2 cloves Garlic, minced; 1.5 cups Arborio Rice; 6 cups Vegetable Broth, warmed; 1 bunch Asparagus, tough ends trimmed, cut into 2.5cm pieces; 1 cup Frozen Peas; 2 cups Fresh Spinach; 1/2 cup Freshly Grated Parmesan Cheese, plus more for serving; 1 tbsp Lemon Zest; 2 tbsp Fresh Parsley, chopped (for garnish); Salt and Black Pepper, to taste

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Embrace the freshness of the season with this delightful Spring Vegetable Risotto. Arborio rice is slowly cooked to a perfect al dente creaminess, absorbing a fragrant vegetable broth and enriched with Parmesan cheese. The star of the dish is a medley of bright green spring vegetables—tender asparagus, sweet peas, and wilted spinach—added at the end to retain their vibrant color and crisp texture. It's an elegant yet comforting meal, perfect for a March dinner.

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Prep Time15 min

Cook Time35 min

Servings4 servings

DifficultyMedium

Equipment

Large PotWooden SpoonLadle

Instructions

1
Heat olive oil and butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add finely chopped onion and cook until softened and translucent, about 5-7 minutes. Add minced garlic and cook for 1 minute more until fragrant.
2
Add Arborio rice to the pot and stir constantly for 2-3 minutes until the edges of the grains become translucent but the center remains opaque. This 'toasting' step is crucial for flavor and texture.
3
Pour in one ladleful (about 1/2 cup) of warm vegetable broth. Stir continuously until the liquid is almost completely absorbed by the rice. Continue adding broth one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process will take about 20-25 minutes.
4
When about half of the broth remains, add the asparagus pieces and frozen peas to the risotto. Continue adding broth and stirring until the rice is al dente (tender but still has a slight bite in the center) and the risotto is creamy, about 5-7 more minutes.
5
Remove the pot from heat. Stir in the fresh spinach, Parmesan cheese, and lemon zest. Stir until the spinach wilts and the cheese is fully incorporated, creating a rich, creamy consistency. Season with salt and black pepper to taste.
6
Serve immediately, garnished with fresh parsley and extra grated Parmesan cheese. Risotto is best enjoyed fresh from the pot.

Nutrition

Calories520 kcal

Protein18g

Fat15g

Carbohydrates

Frequently Asked Questions

What kind of rice is best for risotto?

Arborio rice is ideal for risotto due to its high starch content, which releases during cooking to create the creamy texture. Carnaroli or Vialone Nano rice varieties are also excellent choices.

How do I know when the risotto is done?

The risotto is done when the rice is al dente – tender but with a slight bite in the center, and the overall dish has a creamy, flowing consistency (known as 'all'onda' or 'wavy').

Can I add other spring vegetables?

Absolutely! Radishes, fava beans, or even some thinly sliced spring onions would make great additions. Adjust the timing based on how quickly each vegetable cooks.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.