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Creamy Spring Risotto with Fresh Vegetables

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A rich and velvety risotto featuring fresh spring vegetables like peas, asparagus, and spring onions, finished with Parmesan and a splash of lemon juice for brightness. Perfect for a comforting yet fresh meal.

Ingredients

Scale
  • 1 ½ cups Arborio rice (300 g)
  • About 5 cups vegetable broth (1.2 liters), kept warm
  • 3 tablespoons unsalted butter, divided
  • 2 tablespoons extra virgin olive oil
  • 1 small yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1 cup fresh asparagus, trimmed and cut into 1-inch pieces (about 150 g)
  • 1 cup fresh peas (150 g) or thawed frozen peas
  • 3 spring onions, thinly sliced
  • ½ cup dry white wine (120 ml) (optional)
  • ¾ cup freshly grated Parmesan cheese (75 g)
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Warm your vegetable broth in a medium saucepan over low heat and keep it warm throughout cooking (about 5 minutes).
  2. In a large heavy-bottomed skillet or sauté pan, heat 1 tablespoon of unsalted butter and the olive oil over medium heat. Add the finely chopped onion and cook, stirring occasionally, until translucent and soft, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Add the Arborio rice to the pan, stirring constantly to coat each grain with the butter and oil mixture. Toast the rice for about 2 minutes until slightly translucent around the edges but still opaque in the center.
  4. Pour in the dry white wine (if using), stirring and scraping the bottom of the pan. Cook until the wine is mostly absorbed, about 2-3 minutes. If skipping wine, start with warm broth instead.
  5. Begin adding the warm vegetable broth one ladle (about ½ cup or 120 ml) at a time. Stir frequently and allow the rice to absorb most of the liquid before adding the next ladle. Continue this slow addition and stirring for about 20-25 minutes.
  6. When the rice has absorbed about half the broth and is starting to soften (around 10-12 minutes), stir in the asparagus pieces, peas, and spring onions. Continue adding broth ladle by ladle, stirring gently, until the rice is tender but still has a slight bite (al dente).
  7. Once the rice is creamy and cooked through, remove the pan from heat. Stir in the remaining 2 tablespoons of butter, the grated Parmesan cheese, and fresh lemon juice. Season with salt and freshly ground black pepper to taste.
  8. Sprinkle with chopped fresh parsley and serve immediately. If the risotto thickens too much before serving, stir in a splash of warm broth or water to loosen it up.

Notes

Keep the broth warm to maintain creaminess. Stir gently and frequently to release starch without breaking the rice grains. Add broth gradually and be patient for best texture. If risotto thickens before serving, loosen with warm broth or water. For dairy-free, substitute butter with vegan margarine and Parmesan with nutritional yeast or vegan cheese.

Nutrition

Keywords: risotto, spring vegetables, creamy risotto, Arborio rice, vegetarian, easy dinner, fresh peas, asparagus, Parmesan, lemon juice

Find it online: https://evabakery.com/creamy-spring-risotto-with-fresh-vegetables-easy-homemade-recipe-for-beginners/