Name: Risotto of Spring Vegetables Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 1 cup Arborio rice; 4 cups vegetable broth; 1 cup asparagus, chopped; 1 cup peas; 1 cup zucchini, diced; 1/2 cup onion, finely chopped; 2 cloves garlic, minced; 1/2 cup white wine; 1/4 cup Parmesan cheese, grated; 2 tablespoons butter; Salt and pepper, to taste; Fresh parsley, chopped (for garnish)

How To Make Risotto of Spring Vegetables

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Preparation: 15 minutes

Cooking: 30 minutes

Total: 45 minutes

Serves:

Ingredients

1 cup Arborio rice
4 cups vegetable broth
1 cup asparagus, chopped
1 cup peas
1 cup zucchini, diced
1/2 cup onion, finely chopped
2 cloves garlic, minced
1/2 cup white wine
1/4 cup Parmesan cheese, grated
2 tablespoons butter
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

Instructions

In a large saucepan, heat the vegetable broth and keep it warm over low heat.
In a separate pan, melt the butter over medium heat. Add the onion and garlic and sauté until softened.
Add the rice to the pan and stir to coat it with the butter. Cook for 1-2 minutes.
Pour in the white wine and cook until it is absorbed by the rice.
Begin adding the warm vegetable broth, 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding more.
After about half of the broth has been added, stir in the asparagus, peas, and zucchini. Continue adding broth and stirring until the rice is creamy and tender, about 20-25 minutes in total.
Stir in the Parmesan cheese and season with salt and pepper.
Serve the risotto hot, garnished with fresh parsley.