Description

Indulge in the flavors of spring with this creamy and delectable Spring Vegetable Risotto, a quick and easy-to-make dish that’s perfect for a weeknight dinner.

Ingredients

2 tablespoons olive oil

1 onion, diced

3 cloves garlic, minced

1 cup arborio rice

4 cups vegetable broth

1 cup frozen peas

1 cup diced asparagus

1 cup diced zucchini

1/2 cup grated Parmesan cheese

2 tablespoons chopped fresh parsley

Salt and pepper to taste

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Instructions

1. In a large skillet, heat the olive oil over medium heat.

2. Add the diced onion and minced garlic, and sauté for 2-3 minutes until fragrant.

3. Stir in the arborio rice and cook for 1 minute, stirring constantly, to toast the rice.

4. Gradually add the vegetable broth, 1/2 cup at a time, stirring frequently until the liquid is absorbed before adding more.

5. Continue this process, stirring constantly, until the rice is tender and creamy, about 18-20 minutes.

6. Stir in the frozen peas, diced asparagus, and diced zucchini, and cook for an additional 5 minutes.

7. Remove from heat and stir in the grated Parmesan cheese and chopped fresh parsley.

8. Season with salt and pepper to taste.

9. Serve hot and enjoy!

Notes

For a variation, try adding sautéed mushrooms or roasted bell peppers to the risotto. If you prefer a creamier texture, you can stir in a splash of heavy cream or additional Parmesan cheese at the end.

Prep Time: 15
Cook Time: 25
Category: Pasta & Noodles
Method: Stovetop
Cuisine: Italian