Description
This Spring Vegetable Risotto is a creamy, comforting dish bursting with fresh, vibrant flavors from tender leeks, asparagus, and peas. Cooked slowly with Arborio rice and white wine, and finished with Parmesan cheese and lemon juice, it offers a perfect balance of richness and brightness, ideal for a delightful springtime meal.
Ingredients
Scale
Vegetables and Herbs
- 1 small leek, cleaned and thinly sliced
- 1/2 cup asparagus, chopped
- 1/2 cup frozen peas
- Fresh parsley, chopped (for garnish)
Liquids and Fats
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1/2 cup dry white wine
- 4 cups vegetable broth, kept warm
- 1 tbsp fresh lemon juice
Grains and Cheese
- 1 cup Arborio rice
- 1/2 cup grated Parmesan cheese
Seasonings
- Salt and pepper, to taste
Instructions
- Sauté the Leek: Heat olive oil and butter in a large pan over medium heat. Add the thinly sliced leek and cook, stirring occasionally, until softened, about 3-4 minutes.
- Add Spring Vegetables: Add the chopped asparagus and frozen peas to the pan, cooking for another 2-3 minutes until they become slightly tender.
- Toast the Rice: Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast and absorb flavors.
- Deglaze with Wine: Pour in the dry white wine and stir continuously until the liquid is fully absorbed by the rice.
- Cook the Risotto: Gradually add the warm vegetable broth one ladle at a time, stirring constantly. Allow the rice to absorb the liquid before adding more. Continue this process for 18-20 minutes until the rice is tender, creamy, yet slightly al dente.
- Finish with Cheese and Seasoning: Once the rice is cooked, stir in the grated Parmesan cheese, fresh lemon juice, salt, and pepper to taste. Cook for an additional 2-3 minutes to heat through and blend all flavors.
- Serve: Spoon the risotto into serving dishes and garnish with chopped fresh parsley and, if desired, an extra sprinkle of Parmesan cheese. Serve warm for best taste.
Notes
- Keep the vegetable broth warm throughout cooking to ensure the risotto cooks evenly.
- Stirring constantly helps release the rice’s starches for a creamy texture.
- Use dry white wine that you enjoy drinking for the best flavor.
- For a vegan version, omit Parmesan cheese or substitute with a plant-based cheese alternative.
- Adjust seasoning at the end to prevent over-salting.
