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Creamy Spring Vegetable Risotto with Parmesan

creamy spring vegetable risotto with parmesan - featured image
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A comforting and fresh risotto featuring tender asparagus, sweet peas, and rich parmesan cheese, perfect for spring meals and easy to prepare in about 40 minutes.

Ingredients

Scale
  • 1½ cups (300 g) arborio rice
  • About 5 cups (1.2 liters) vegetable broth, kept warm
  • 3 tablespoons (about 42 g) unsalted butter, divided
  • 2 tablespoons (30 ml) olive oil
  • 2 medium shallots, finely chopped
  • 2 garlic cloves, minced
  • 1 bunch (about 12 oz or 350 g) asparagus, trimmed and cut into 1-inch pieces
  • 1 cup (150 g) fresh or frozen peas
  • 2 tablespoons fresh parsley, chopped
  • ¾ cup (75 g) freshly grated parmesan cheese
  • ½ cup (120 ml) dry white wine (optional)
  • Salt and black pepper to taste

Instructions

  1. Warm the vegetable broth in a medium saucepan over low heat and keep it warm throughout cooking.
  2. In a large heavy-bottomed skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add chopped shallots and cook for 3-4 minutes until translucent.
  3. Stir in minced garlic and cook for 30 seconds until fragrant.
  4. Add arborio rice to the skillet and stir to coat with butter and oil. Cook for 2-3 minutes until rice edges become translucent and grains emit a nutty aroma.
  5. Pour in white wine (if using) and stir continuously until mostly absorbed, about 2-3 minutes.
  6. Add warm broth gradually, about ½ cup (120 ml) at a time, stirring gently and waiting until liquid is mostly absorbed before adding more. Continue for 20-25 minutes.
  7. While rice cooks, steam or blanch asparagus pieces until tender-crisp (about 3 minutes), then rinse under cold water. No need to cook peas if frozen.
  8. When about 5 minutes of cooking remain, stir in asparagus and peas. Continue adding broth and stirring until rice is al dente and creamy.
  9. Remove skillet from heat and stir in remaining 2 tablespoons butter and all grated parmesan cheese.
  10. Add chopped parsley and season with salt and black pepper to taste.
  11. Serve immediately on warmed plates, garnished with extra parmesan or parsley if desired.

Notes

Keep broth warm to ensure even cooking and creamy texture. Stir gently and consistently to release starch without breaking rice grains. Add salt gradually as parmesan is salty. If risotto thickens too much before serving, loosen with a splash of warm broth or water. Risotto is best served fresh but can be stored refrigerated for up to 2 days and reheated gently with broth.

Nutrition

Keywords: risotto, spring vegetables, asparagus, peas, parmesan, creamy risotto, easy risotto recipe, vegetarian risotto, Italian rice dish

Find it online: https://bitefuljoy.com/creamy-spring-vegetable-risotto-with-parmesan-perfect-easy-recipe/