Simply The Best! – Spring Vegetable Risotto

April 4, 2025
Spring Vegetable Risotto
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Spring Vegetable Risotto Recipe

Servings

4 servings

Prep Time

20 minutes

Cooking Time

40 minutes

Total Time

1 hour

Ingredients

  • 1 cup Arborio rice
  • 4 cups vegetable broth
  • 1 cup dry white wine
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup fresh peas
  • 1 cup asparagus, cut into 1-inch pieces
  • 1 cup baby spinach
  • 1 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Lemon zest (optional, for garnish)

Instructions

Step 1: Prepare the Ingredients

  1. Chop the Vegetables: Start by preparing all your vegetables. Finely chop the onion and mince the garlic. Cut the asparagus into 1-inch pieces and set aside the peas and spinach.
  2. Heat the Broth: In a medium saucepan, heat the vegetable broth over low heat. Keep it warm throughout the cooking process.
Spring Vegetable Risotto
Fresh Raw asparagus heap on the wooden background

Step 2: Cook the Aromatics

  1. Sauté the Onion and Garlic: In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.

Step 3: Toast the Rice

  1. Add the Arborio Rice: Add the Arborio rice to the skillet with the onions and garlic. Stir well to coat the rice with the oil and cook for about 2 minutes, until the edges of the rice become translucent.

Step 4: Deglaze with Wine

  1. Pour in the White Wine: Add the white wine to the skillet and stir continuously until the wine is mostly absorbed by the rice.

Step 5: Cook the Risotto

  1. Add the Broth Gradually: Begin adding the warm vegetable broth to the rice, one ladleful at a time. Stir frequently and wait until the broth is mostly absorbed before adding more. Continue this process until the rice is creamy and cooked through, about 20-25 minutes.
  2. Add the Vegetables: When the rice is almost done, add the peas and asparagus to the skillet. Cook for another 5 minutes, until the vegetables are tender but still bright green.
  3. Stir in the Spinach: Add the baby spinach and stir until wilted.

Step 6: Finish the Risotto

  1. Add Butter and Parmesan: Remove the skillet from the heat and stir in the butter and grated Parmesan cheese. Mix well until the butter is melted and the cheese is fully incorporated. Season with salt and pepper to taste.

Step 7: Serve

  1. Garnish and Serve: Serve the risotto hot, garnished with fresh parsley and a sprinkle of lemon zest if desired.

Tips for the Perfect Spring Vegetable Risotto

  • Use Warm Broth: Always use warm broth when making risotto. Adding cold broth can shock the rice and affect the cooking process.
  • Stir Frequently: Stirring the risotto frequently helps release the starches from the rice, creating a creamy texture.
  • Don’t Rush: Take your time when making risotto. Adding the broth gradually and allowing it to absorb fully is key to achieving the perfect consistency.

Nutritional Information (per serving)

  • Calories: 450
  • Protein: 12g
  • Carbohydrates: 60g
  • Fat: 15g
  • Fiber: 5g
  • Sodium: 800mg

Why This Recipe is Perfect for March

March is a great time to enjoy fresh, seasonal vegetables like asparagus, peas, and spinach. These ingredients not only add vibrant color and flavor to the risotto but also provide essential nutrients. This Spring Vegetable Risotto is a celebration of the season’s bounty, making it an ideal dish for welcoming the warmer weather and longer days.

This Spring Vegetable Risotto is a delightful and satisfying dish that showcases the best of March’s seasonal produce. With its creamy texture and fresh flavors, it’s sure to become a favorite in your household. Whether you’re cooking for a special occasion or simply enjoying a cozy meal at home, this risotto is a perfect choice.

Also Try: Charred Chicken and Lemon-Parsley Couscous

Or Try: The Best Spring Roll Recipe

Spring Vegetable Risotto

Spring Vegetable Risotto

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Prep Time 20 minutes
Cook Time 40 minutes
Course dinner
Cuisine American
Servings 4 people
Calories 508.3 kcal

Ingredients
  

  • 1 cup Arborio rice
  • 4 cups vegetable broth
  • 1 cup dry white wine
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 cup fresh peas
  • 1 cup asparagus cut into 1-inch pieces
  • 1 cup baby spinach
  • 1 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)
  • Lemon zest optional, for garnish

Instructions
 

Step 1: Prepare the Ingredients

  • Chop the Vegetables: Start by preparing all your vegetables. Finely chop the onion and mince the garlic. Cut the asparagus into 1-inch pieces and set aside the peas and spinach.
  • Heat the Broth: In a medium saucepan, heat the vegetable broth over low heat. Keep it warm throughout the cooking process.
  • Spring Vegetable Risotto
  • Fresh Raw asparagus heap on the wooden background

Step 2: Cook the Aromatics

  • Sauté the Onion and Garlic: In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.

Step 3: Toast the Rice

  • Add the Arborio Rice: Add the Arborio rice to the skillet with the onions and garlic. Stir well to coat the rice with the oil and cook for about 2 minutes, until the edges of the rice become translucent.

Step 4: Deglaze with Wine

  • Pour in the White Wine: Add the white wine to the skillet and stir continuously until the wine is mostly absorbed by the rice.

Step 5: Cook the Risotto

  • Add the Broth Gradually: Begin adding the warm vegetable broth to the rice, one ladleful at a time. Stir frequently and wait until the broth is mostly absorbed before adding more. Continue this process until the rice is creamy and cooked through, about 20-25 minutes.
  • Add the Vegetables: When the rice is almost done, add the peas and asparagus to the skillet. Cook for another 5 minutes, until the vegetables are tender but still bright green.
  • Stir in the Spinach: Add the baby spinach and stir until wilted.

Step 6: Finish the Risotto

  • Add Butter and Parmesan: Remove the skillet from the heat and stir in the butter and grated Parmesan cheese. Mix well until the butter is melted and the cheese is fully incorporated. Season with salt and pepper to taste.

Step 7: Serve

  • Garnish and Serve: Serve the risotto hot, garnished with fresh parsley and a sprinkle of lemon zest if desired.

Notes

Spring Vegetable Risotto

Nutrition

Calories: 508.3kcalCarbohydrates: 57.1gProtein: 14.1gFat: 20.2gSaturated Fat: 8.6gPolyunsaturated Fat: 1.4gMonounsaturated Fat: 8.3gTrans Fat: 0.2gCholesterol: 36.8mgSodium: 1435.9mgPotassium: 372.5mgFiber: 4.8gSugar: 6.5gVitamin A: 2126.3IUVitamin C: 21mgCalcium: 263.2mgIron: 4mg
Keyword Spring Vegetable Risotto
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