Description
A creamy, comforting risotto featuring the vibrant flavors of spring vegetables like asparagus and peas.
Ingredients
- 1 cup Arborio rice
- 2 cups fresh spring vegetables (asparagus, peas, spinach)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon butter
- Fresh herbs (parsley or basil), chopped
- Salt and pepper, to taste
Instructions
- In a large pan, heat olive oil and butter over medium heat. Add finely chopped onion and minced garlic; sauté until fragrant and translucent.
- Stir in Arborio rice, coating it with the oil and toasting for about 2 minutes until slightly translucent.
- Pour in a ladle of vegetable broth and stir continuously until absorbed. Repeat this process one ladle at a time until the rice is al dente, approximately 18-20 minutes.
- Five minutes before the risotto is done, add your fresh vegetables. Stir to combine and let them cook until tender.
- Remove from heat and stir in chopped fresh herbs. Adjust seasoning with salt and pepper to taste.
Notes
For a delightful presentation, serve in a deep bowl and garnish with fresh herbs and olive oil. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian