Description
Celebrate seasonal freshness with this Spring Vegetable Risotto, a creamy, velvety dish featuring peas, asparagus, zucchini, and bright lemon flavor. Perfect for cozy dinners or elegant gatherings, this risotto delivers a comforting, cheesy, and vibrant meal everyone will adore!
Ingredients
Arborio rice
Fresh spring vegetables (peas, asparagus, zucchini)
Vegetable broth
Lemon juice
Parmesan cheese
Butter
Garlic
Onion
Olive oil
Salt
Pepper
Instructions
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Heat a large skillet over medium heat and add olive oil or butter.
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Sauté onion and garlic until softened, about 3–4 minutes.
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Add the spring vegetables and cook until just tender.
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Stir in Arborio rice and cook for 1–2 minutes until lightly toasted.
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Add a splash of lemon juice, stirring until absorbed.
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Gradually add warm vegetable broth one ladleful at a time, stirring constantly, allowing each addition to absorb before adding more.
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Continue for about 20–25 minutes, until rice is creamy and al dente.
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Off the heat, stir in butter and Parmesan cheese for a rich, creamy finish.
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Let the risotto rest for a few minutes before serving. Garnish with extra Parmesan or fresh herbs if desired.
Notes
Add leafy greens like spinach or kale for extra nutrients.
For a deeper flavor, mix in sautéed mushrooms.
For more citrus brightness, finish with lemon zest.
Add spice with red pepper flakes.
Use other seasonal vegetables like bell peppers or green beans for variation.
