Spring Vegetable Risotto Recipe

Recipe By Slurrp

Spring Vegetable Risotto is a creamy and flavorful dish that showcases the fresh produce of the season. This risotto is made with Arborio rice, which is cooked slowly in vegetable broth until it becomes tender and creamy. It is then mixed with a medley of spring vegetables such as asparagus, peas, and artichokes, which add a burst of color and freshness. The dish is finished with a sprinkle of Parmesan cheese and a drizzle of olive oil, resulting in a satisfying and comforting meal.

4.8
14 Rating -
Rate
Non Vegdiet
1hr 40minstotal
40minsPrep
1hr Cook
1hr 40m.total
40m.Prep
1hr Cook
Spring Vegetable Risotto
plan
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ingredients serve

Ingredients for Spring Vegetable Risotto Recipe

  • 0.67 cup Vegetable Broth
  • 0.33 tablespoon Butter
  • 0.17 Small Onion, Finely Chopped
  • 1/4 cup Arborio Rice
  • 0.17 inch Cup Asparagus, Trimmed And Cut Into
  • 0.17 cup Peas
  • 0.17 cup Artichoke Hearts, Quartered
  • 0.08 cup Grated Parmesan Cheese
  • 0.33 tablespoon Olive Oil
  • As required Salt And Pepper To Taste
  • as per your need Fresh Herbs For Garnish

Directions: Spring Vegetable Risotto Recipe

Cooking Directions

  • STEP 1.In a large saucepan, heat vegetable broth over medium heat and keep it simmering.
  • STEP 2.In a separate large saucepan, melt butter and sauté onion until translucent.
  • STEP 3.Add Arborio rice to the saucepan and cook for a few minutes until it becomes slightly toasted.
  • STEP 4.Gradually add the simmering vegetable broth to the rice, one ladle at a time, stirring constantly until the liquid is absorbed.
  • STEP 5.Continue adding broth and stirring until the rice is cooked al dente, about 20 minutes.
  • STEP 6.In the last few minutes of cooking, add the asparagus, peas, and artichokes to the risotto and cook until they are tender.
  • STEP 7.Remove the risotto from heat and stir in Parmesan cheese and a drizzle of olive oil.
  • STEP 8.Let the risotto rest for a few minutes before serving.
  • STEP 9.Garnish with fresh herbs, such as parsley or basil, if desired.
  • STEP 10.Serve the Spring Vegetable Risotto hot and enjoy!

Cooking Tips

  • Use fresh and seasonal vegetables for the best flavor.
  • Stir the risotto constantly to ensure even cooking and a creamy texture.
  • Add the vegetable broth gradually to allow the rice to absorb the liquid properly.
  • Feel free to customize the vegetables according to your preference or what is available.
  • Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

  • Leftover risotto can be reheated in a saucepan with a splash of vegetable broth or water.
  • Serve the risotto as a main dish or as a side to grilled chicken or fish.
  • Garnish with additional Parmesan cheese and fresh herbs before serving.
Nutrition
value
555
calories per serving
8 g Fat42 g Protein70 g Carbs9 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    42g
  • Carbs
    70g
  • Fiber
    9g

MacroNutrients

  • Carbs
    70g
  • Protein
    42g
  • Fiber
    9g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    187mg
  • Iron
    8mg
  • Vitamin A
    1365mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    10mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    117mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    39mg
  • Vitamin E
    < 1mg
  • Copper
    2mcg
  • Magnesium
    158mg
  • Manganese
    2mg
  • Phosphorus
    457mg
  • Selenium
    31mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp