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Spring Vegetable Risotto

A creamy and colorful risotto made with seasonal vegetables like asparagus, peas, and spinach, perfect for welcoming spring.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Arborio rice
  • 4 cups low-sodium vegetable broth homemade for extra flavor recommended
  • 1 cup asparagus, chopped cut into bite-sized pieces
  • 1 cup peas fresh or frozen
  • 1 cup spinach, roughly chopped
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine use extra broth for an alcohol-free version
  • 1/2 cup grated Parmesan cheese or nutritional yeast for vegan
  • 2 tablespoons olive oil
  • to taste Salt and pepper
  • to garnish Fresh basil or parsley

Method
 

Preparation
  1. Gather and chop your vegetables for easy access.
Cooking
  1. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until fragrant (about 2-3 minutes).
  2. Add the Arborio rice to the skillet, stirring continuously for about 2 minutes until coated with oil.
  3. Pour in the white wine, stirring until it’s mostly absorbed.
  4. Begin adding the warmed vegetable broth one ladle at a time, stirring frequently. Wait until the broth is mostly absorbed before adding more. This process should take about 15 minutes.
  5. When the rice is almost al dente, stir in the asparagus and peas, cooking for an additional 2-3 minutes.
  6. Add the spinach and Parmesan cheese, stirring until everything is well combined. Season with salt and pepper to taste.
  7. Plate the risotto and sprinkle with freshly chopped herbs for a pop of color and flavor.

Notes

Use pre-chopped vegetables for less prep time! Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth or water. This risotto is easily adaptable for gluten-free diets by using appropriate broth.