Get the Recipe Spring Vegetable Risotto
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5.0
21 reviews
Excellent
Get the Recipe Spring Vegetable Risotto
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Spring Risotto is everything you love about risotto: creamy, rich, and comforting. This version is made with a vegetable medly of asparagus, peas, zucchini, and yellow squash. It's hearty enough to stand alone as a meal, or pairs well with a protein main dish.
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Ingredients
- 6 6 cups vegetable stock
- ¼ ¼ cup olive oil
- 1 1 cup yellow onion diced
- salt to taste
- Dash red pepper flakes optional
- 2 2 cloves garlic minced
- 2 2 cups arborio rice
- ½ ½ cup dry white wine
- ½ ½ pound asparagus spears cut into 1-inch pieces
- 1 1 cup zucchini diced (1 small zucchini)
- 1 1 cup yellow squash diced (1 small squash)
- 1 1 cup frozen or fresh peas
- 4 4 Tablespoons unsalted butter
- 1 1 cup Parmesan Cheese freshly shredded or grated, more for garnish
- fresh parsley chopped for garnish, optional
- fresh lemon juice optional, to finish
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Instructions
- In a medium saucepan, add the vegetable stock and bring to a simmer. Then, reduce heat and keep warm over low heat for the duration of the cooking process. You can't add cold liquid to make risotto.
- Heat a large stock pan or Dutch oven over medium to medium-high heat. Add the olive oil, then, once it's warm add the onions with a generous pinch of salt and red pepper flakes, if using. Saute for a minute, then add the garlic, cooking for an additional 2 minutes.
- Add the Arborio rice to the onion mixture, stirring to coat the rice completely. Cook it for approximately 1 minute until toasted and any additional oil is mostly absorbed.
- Deglaze the pan with the white wine, slowly pouring it in and stirring at the same time. Continue gently stirring and allow for the rice to absorb the wine.
- Once the wine is absorbed, add about 1/2 cup of the warm broth (I use a measuring cup and simply dip it in, then pour it into the risotto pan). Stir the risotto consistently, until the broth is absorbed.
- Continue the process of adding 1/2 cup broth, then stirring until it's completely absorbed until you've added approximately 4 cups of the broth (just do your best to keep track). At this point, add the vegetables to the broth to begin cooking.
- Continue adding broth to the risotto in the same way (1/2 cup, stir until absorbed, etc.), but this time transfer a whole lot of the veggies over with you in the process. The vegetables will cook both in the broth and as the risotto finishes.
- Begin testing the rice for doneness. If it is still crunchy, you will need more time. Continue adding broth 1/2 cup at a time, and stirring until it is all absorbed. I recommend taste testing after each addition at this point to really get a feel for where the rice is at. Once the risotto is creamy, the bite is firm but not crunchy (think al dente pasta), and the last addition of broth is absorbed, turn off the heat.
- Add the butter and parmesan cheese, stirring to combine and allowing both to melt. Serve the risotto immediately with chopped parsley as desired and additional parmesan cheese. Enjoy!
Equipments used:
Notes
- When the recipe was updated in 4/2021, the butter was reduced from 1/2 cup (8T or 1 stick) to a half stick, 4 TBSP, and the parmesan from 1 1/2 cup to 1 cup. Feel free to use these amounts if you want it even more indulgently delicious!
Nutrition Information
Show Details
Calories
538kcal
(27%)
Carbohydrates
62g
(21%)
Protein
12g
(24%)
Fat
25g
(38%)
Saturated Fat
11g
(55%)
Trans Fat
1g
Cholesterol
41mg
(14%)
Sodium
1214mg
(51%)
Potassium
306mg
(9%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
1346IU
(27%)
Vitamin C
11mg
(12%)
Calcium
228mg
(23%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 538 kcal
% Daily Value*
| Calories | 538kcal | 27% |
| Carbohydrates | 62g | 21% |
| Protein | 12g | 24% |
| Fat | 25g | 38% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 1214mg | 51% |
| Potassium | 306mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1346IU | 27% |
| Vitamin C | 11mg | 12% |
| Calcium | 228mg | 23% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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