Description

Indulge in the creamy, flavorful goodness of this Spring Vegetable Risotto. Made with a medley of fresh seasonal vegetables, this dish is both comforting and elegant, perfect for a satisfying meal or a side dish.

Ingredients

– 2 cups arborio rice

– 6 cups vegetable broth

– 1 lb asparagus, trimmed and cut into 1-inch pieces

– 1 cup fresh peas

– 1 red bell pepper, diced

– 1 onion, finely chopped

– 3 cloves garlic, minced

– 1/2 cup grated Parmesan cheese

– 2 tbsp olive oil

– Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

1. – In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes until fragrant.

2. – Add the arborio rice and stir to coat with the oil. Cook for 1-2 minutes, stirring constantly.

3. – Gradually add the vegetable broth, 1 cup at a time, stirring constantly until the liquid is absorbed before adding more. Continue this process for 18-20 minutes, until the rice is tender and creamy.

4. – Stir in the asparagus, peas, and bell pepper. Cook for an additional 5-7 minutes, until the vegetables are tender.

5. – Remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.

6. – Serve the Spring Vegetable Risotto hot, garnished with extra Parmesan cheese and fresh herbs if desired.

Notes

– For a richer flavor, use a combination of vegetable and chicken broth.

– Experiment with different seasonal vegetables, such as zucchini, spinach, or mushrooms.

– Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or in the microwave.

Prep Time: 15
Cook Time: 25
Category: Main Courses
Method: Stovetop
Cuisine: Italian