Vegetable Risotto: Spring Recipe

Ingredients:

• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 cup Arborio rice
• 3 cups vegetable broth
• 1 cup dry white wine
• 1 cup chopped asparagus
• 1 cup chopped zucchini
• 1 cup chopped peas
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a large saucepan, heat the olive oil over medium heat. Add the onions and garlic and cook until softened, about 5 minutes.
2. Add the Arborio rice and stir to coat with the oil. Cook for 2-3 minutes until the rice is slightly translucent.
3. Reduce the heat to medium-low and add the white wine. Cook, stirring constantly, until the wine is absorbed by the rice.
4. Add the vegetable broth, one cup at a time, stirring constantly and allowing the rice to absorb each cup before adding more.
5. After adding the third cup of broth, add the chopped asparagus, zucchini, and peas. Continue to add the remaining broth, one cup at a time, and stirring constantly until the rice is tender.
6. Stir in the Parmesan cheese and butter until melted and well combined. Season with salt and pepper to taste.
7. Let the risotto rest for 5 minutes before serving.

Verdict:

This creamy and delicious vegetable risotto is perfect for spring. The combination of asparagus, zucchini, and peas makes for a light and refreshing dish. The Parmesan cheese adds a rich and savory flavor, while the butter gives it a creamy texture. This dish is a great choice for a satisfying yet healthy meal.

Serving Suggestions:

This vegetable risotto can be served as a main course or as a side dish to complement grilled chicken or fish. You can garnish it with fresh chopped herbs such as parsley or dill for an extra burst of flavor. Serve it hot or warm and enjoy!