Spring Risotto

Embrace the vibrant flavors of the season with this luscious Spring Risotto, a creamy and elegant dish that celebrates fresh, green ingredients. Featuring tender Arborio rice cooked to perfection with aromatic onions, garlic, and dry white wine, this recipe layers in the brightness of crisp asparagus, sweet peas, and a pop of fresh parsley and basil. Finished with a touch of zesty lemon and creamy Parmesan cheese, each bite is a symphony of flavor that captures the spirit of spring. With simple steps like ladling warm vegetable broth for that signature velvety texture and blanching asparagus to preserve its color and crunch, this dish is a true showcase of classic risotto techniques. Perfect as a light main course or an impressive side, this easy yet sophisticated recipe is ready in under an hour and is sure to elevate any meal.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1.5 cups Arborio rice
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1 medium Yellow onion, finely chopped
• 2 cloves Garlic cloves, minced
• 0.5 cups Dry white wine
• 4 cups Vegetable broth, warmed
• 1 bunch Asparagus, trimmed and cut into 1-inch pieces
• 1 cup Frozen peas, thawed
• 2 tablespoons Fresh parsley, finely chopped
• 1 tablespoon Fresh basil, finely chopped
• 0.75 cups Parmesan cheese, grated
• 0 to taste Salt
• 0 to taste Black pepper
• 1 teaspoon Fresh lemon zest
• 1 tablespoon Fresh lemon juice

Directions

Step 1

In a large pot or skillet, warm the olive oil and 1 tablespoon of butter over medium heat.

Step 2

Add the finely chopped onion and sauté until soft and translucent, about 5 minutes.

Step 3

Stir in the minced garlic and cook for 1 more minute until fragrant.

Step 4

Add the Arborio rice to the pot and stir constantly for 2-3 minutes to toast the grains lightly.

Step 5

Pour in the white wine and cook until the liquid has mostly evaporated, stirring occasionally.

Step 6

Begin adding the warmed vegetable broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue this process for about 20 minutes.

Step 7

Meanwhile, bring a small pot of water to a boil and blanch the asparagus pieces for 2 minutes. Drain and set aside.

Step 8

When the risotto is almost finished cooking, stir in the asparagus and thawed peas, allowing them to heat through for 2-3 minutes.

Step 9

Remove the risotto from the heat and stir in the remaining tablespoon of butter, grated Parmesan cheese, parsley, basil, lemon zest, and lemon juice.

Step 10

Season with salt and freshly ground black pepper to taste.

Step 11

Serve immediately, garnished with more Parmesan and fresh herbs if desired.

Nutrition Facts

Serving size	(1915.1g)

Amount per serving	% Daily Value*
Calories	1131.7

Total Fat 72.2g	0%
Saturated Fat 30.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 122mg	0%
Sodium 7173.6mg	0%
Total Carbohydrate 66.5g	0%
Dietary Fiber 24.3g	0%
Total Sugars 28.7g
Protein 47.4g	0%

Vitamin D 0IU	0%
Calcium 897.2mg	0%
Iron 13.5mg	0%
Potassium 2178.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.8%

Protein: 17.2%

Carbs: 24.1%