Description
A creamy Italian risotto that highlights the freshness of spring vegetables like asparagus and peas.
Ingredients
- 1 cup Arborio rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- 1 cup fresh peas (or frozen)
- 1/2 cup grated Parmesan cheese (or vegan substitute)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs (parsley, mint, or basil for garnishing)
Instructions
- In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the Arborio rice, stirring frequently. Toast the rice for about 2-3 minutes.
- Gradually pour in the vegetable broth, one ladle at a time. Stir continuously until the liquid is absorbed before adding more.
- After about 15 minutes, fold in the asparagus and peas. Stir for an additional 5-7 minutes until the rice reaches a creamy consistency.
- Stir in the grated Parmesan cheese, reserving a bit for serving. Adjust seasoning with salt and pepper.
- Serve hot, garnished with fresh herbs and additional cheese.
Notes
For a gluten-free option, ensure your vegetable broth is certified gluten-free. Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian