Description
A creamy risotto made with fresh spring vegetables and Arborio rice. This dish celebrates seasonal produce with a bright, comforting flavor.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine (substitute with white grape juice or vegetable broth)
- 4–5 cups vegetable or chicken broth, kept warm
- 1 cup fresh asparagus, cut into 1-inch pieces
- 1 cup fresh peas
- 1 cup fresh spinach, roughly chopped
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley or chives for garnish
Instructions
- Heat the olive oil in a large, deep skillet or Dutch oven over medium heat.
- Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the Arborio rice and cook for 2-3 minutes, stirring constantly, until the grains are lightly toasted.
- Pour in the white grape juice or broth and cook, stirring, until the liquid is mostly absorbed.
- Begin adding the warm broth, one ladleful at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next.
- After about 15 minutes of adding broth, stir in the asparagus and peas. Continue adding broth and stirring.
- After about 5 more minutes, stir in the chopped spinach. Continue cooking until the rice is tender but still slightly firm and the risotto has a creamy consistency. This takes about 20-25 minutes total.
- Remove the risotto from the heat. Stir in the grated Parmesan cheese and butter until melted and creamy.
- Season with salt and black pepper to taste. Garnish with fresh parsley or chives before serving.
Notes
- Keep your broth warm in a separate pot. Adding cold broth slows down the cooking process.
- Stir the risotto often to help release the rice’s starch, which creates the creamy texture.
- You can use other spring vegetables like chopped leeks, fava beans, or snap peas.
- For a richer flavor, you can finish with a squeeze of lemon juice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 5g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 25mg