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Spring Vegetable Risotto Recipe

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 cup Arborio rice
  • 1/2 cup dry white wine (optional, you can use vegetable broth instead)
  • 4 cups vegetable stock (keep warm)
  • 1 bunch of asparagus, trimmed and cut into 2-inch pieces
  • 1 cup fresh peas (or frozen)
  • 1 cup broad beans (optional), peeled (if using frozen, defrost first)
  • 1/2 cup Parmesan cheese, grated (or vegan alternative if you prefer)
  • 1 tablespoon fresh lemon zest
  • Juice of 1 lemon
  • 2 tablespoons fresh mint, chopped
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon butter (or vegan butter if desired)

Instructions

Instructions:

  1. Prepare the vegetables:
  • In a medium pan, bring a pot of water to a boil and blanch (pre-cook until slightly underdone) the asparagus for 2 minutes. Remove and set aside.
  • Blanch the broad beans (if using) in the same water for 1–2 minutes until tender. Drain and set aside with the asparagus.
  • If using fresh peas, blanch them for about 1 minute, then drain and set aside.
  • Make the risotto:
  • Heat the olive oil in a large pan or skillet over medium heat. Add the chopped onion and garlic and cook for 3–4 minutes until softened.
  • Stir in the Arborio rice and cook for another 1–2 minutes, allowing the rice to toast slightly and absorb the oil.
  • Add the white wine (if using) and stir until it has mostly evaporated, about 2 minutes.
  • Cook the risotto:
  • Begin adding the warm vegetable stock, one ladleful at a time, stirring constantly. Wait until the liquid has mostly absorbed before adding the next ladle. Continue this process until the rice is tender but still has a slight bite (this should take around 16–18 minutes in total).
  • Finish the risotto:
  • When the rice is nearly done (taste to check), stir in the blanched asparagus, peas, and broad beans (if using). Continue cooking for an additional 2–3 minutes, just to heat through the vegetables.
  • Stir in the Parmesan (or vegan cheese), lemon zest, lemon juice, and fresh mint. Season with salt and pepper to taste. If you prefer a richer, creamier texture, stir in a tablespoon of butter at this point.
  • Serve:
  • Serve the risotto warm, garnished with extra fresh mint and/or grated Parmesan (or vegan cheese).