Creamy Spring Vegetable Risotto
This risotto celebrates the flavors of spring with fresh vegetables and a creamy texture, combining Arborio rice, asparagus, peas, and herbs for a delightful dish.
Ingredients
Main ingredients
- 1.5 cups Arborio rice (300 g)
- 5 cups vegetable broth (1.2 liters, warmed)
- 3 tablespoons unsalted butter divided, 45 g
- 2 tablespoons extra virgin olive oil
- 2 medium shallots finely chopped
- 3 cloves garlic minced
- 1 bunch fresh asparagus (about 12 spears, trimmed and cut into 1-inch pieces)
- 1 cup fresh peas (150 g, frozen peas can be used)
- 2 cups fresh spinach (60 g, roughly chopped)
- 0.5 cup white wine (120 ml, optional, can substitute with broth or water)
- 0.25 cup chopped fresh herbs (parsley, chives, tarragon)
- 0.5 cup grated Parmesan cheese (50 g)
- Salt and freshly ground black pepper to taste
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
Instructions
Preparation
- Warm the vegetable broth in a saucepan and keep it at a gentle simmer over low heat.
- In a large heavy-bottomed pan, heat 1 tablespoon butter with 2 tablespoons olive oil over medium heat.
- Add the finely chopped shallots and cook for 3-4 minutes until translucent but not browned.
- Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add the Arborio rice and stir constantly for about 2 minutes until each grain is coated and slightly toasted.
- Pour in the white wine (if using) and stir until mostly absorbed; if skipping wine, add a ladle of broth instead.
Cooking
- Add one ladle of hot broth to the rice and stir gently until mostly absorbed.
- Repeat this process, adding broth one ladle at a time, stirring often, for about 20-25 minutes until rice is creamy and tender but still al dente.
- While the rice cooks, blanch the asparagus in boiling salted water for 2-3 minutes until bright green and tender. Drain and set aside.
- When the rice is about halfway cooked (after about 12 minutes), stir in the peas and spinach.
- Continue adding broth and stirring until rice is nearly done.
Finishing Touches
- Remove the pan from heat. Stir in the remaining 2 tablespoons butter, grated Parmesan, chopped fresh herbs, lemon zest, and lemon juice.
- Season with salt and freshly ground black pepper to taste.
- Let the risotto rest for 1-2 minutes to thicken and meld flavors.
- Serve immediately, garnished with extra herbs or Parmesan if desired.
Notes
For extra creaminess, drizzling a bit of high-quality extra virgin olive oil over the top before serving enhances flavor and presentation. Accompanying the risotto with crusty bread or a fresh side salad is highly recommended.