Description

Indulge in the fresh flavors of spring with this creamy and comforting Spring Vegetable Risotto. This easy-to-make dish features a variety of seasonal vegetables simmered in a rich and flavorful broth, resulting in a satisfying and nutritious main course.

Ingredients

– 2 tablespoons olive oil

– 1 large leek, sliced

– 8 ounces cremini mushrooms, sliced

– 1 cup arborio rice

– 4 cups vegetable broth

– 1 cup frozen peas

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

– 1/2 cup grated Parmesan cheese

– 2 tablespoons chopped fresh parsley

– Salt and pepper to taste

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Instructions

1. In a large skillet, heat the olive oil over medium heat.

2. Add the sliced leek and mushrooms, and sauté for 5-7 minutes, until softened.

3. Add the arborio rice and stir to coat with the oil. Cook for 2-3 minutes, stirring constantly.

4. Gradually add the vegetable broth, 1/2 cup at a time, stirring constantly, until the rice is tender and the risotto is creamy, about 20-25 minutes.

5. Stir in the frozen peas and asparagus, and cook for an additional 5 minutes, until the vegetables are tender.

6. Remove from heat and stir in the Parmesan cheese and chopped parsley.

7. Season with salt and pepper to taste.

8. Serve the Spring Vegetable Risotto warm, garnished with additional parsley if desired.

Notes

For a creamier risotto, add a splash of white wine or lemon juice at the end. You can also customize the vegetables based on what’s fresh and in season.

Prep Time: 15
Cook Time: 30
Category: Main Dishes
Method: Stovetop
Cuisine: Italian