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Spring Vegetable Risotto Yum
Spring Vegetable Risotto — Lightly sauteed spring veggies are stirred into cooked creamy arborio rice and then topped with fresh gremolata.
Spring Vegetable Risotto
Course main course
Cuisine Italian
Prep Time
10 minutes

Cook Time
30 minutes
Servings
servings
Ingredients
  • 1 cup Arborio Rice
  • 2 cups Vegetable Broth
  • 2 ~ 2½ cups Water
  • 1 Zucchini Medium , diced
  • 8 ~ 10 Asparagus , chopped
  • 1 Onion Medium , chopped
  • 2 cloves Garlic , finely minced
  • ½ cup Peas Frozen , thawed
  • 3 tbsps Parmesan cheese , grated
  • 4 tbsps Unsalted Butter , divided use
  • To taste Salt Pepper &
  • 2 tsps Lemon juice
For the Gremolata:
  • 2 tbsps Parsley , minced
  • 2 tbsps Mint , minced
  • ½ tsp Lemon zest
Course main course
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
  • 1 cup Arborio Rice
  • 2 cups Vegetable Broth
  • 2 ~ 2½ cups Water
  • 1 Zucchini Medium , diced
  • 8 ~ 10 Asparagus , chopped
  • 1 Onion Medium , chopped
  • 2 cloves Garlic , finely minced
  • ½ cup Peas Frozen , thawed
  • 3 tbsps Parmesan cheese , grated
  • 4 tbsps Unsalted Butter , divided use
  • To taste Salt Pepper &
  • 2 tsps Lemon juice
For the Gremolata:
  • 2 tbsps Parsley , minced
  • 2 tbsps Mint , minced
  • ½ tsp Lemon zest
Spring Vegetable Risotto
Instructions
  1. Make Gremolata: In a small mixing bowl, combine parsley, mint and lemon zest. Mix well and set aside.
  2. Combine veggie broth and water in a saucepan, bring to a simmer and keep warm.
  3. In a medium saucepan or dutch oven, melt 2tbsp butter and after the foaming subsides add the zucchini and asparagus. Season with salt and pepper; cook for 3~4 minutes or until the veggies are crisp tender. Stir in the green peas; cook for 1 minute. Remove the veggies onto a plate and set aside.
  4. In the same pan, melt 1tbsp butter and after the foaming subsides, add the onions and garlic; saute till the onion turns translucent, about 2~3 minutes.
  5. Add the rice and saute for 2~3 minutes stirring occasionally until the rice turns translucent around the edges.
  6. Add 2cups of hot broth to rice and simmer, stirring every 3~4 minutes, until all of the liquid is absorbed and the bottom of the pan is dry.
  7. Stir in ½cup of broth and cook, stirring constantly, until absorbed, about 3 minutes; repeat with additional broth 3~4 times until the rice is al dente. Season with salt and pepper.
  8. Turn off the heat, stir in remaining 1tbsp butter, parmesan and lemon juice; gently fold in the cooked veggies. If risotto looks too dry, then add ¼cup of hot broth to loosen the texture.
  9. Serve immediately, sprinkling each serving with gremolata and more parmesan cheese.
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 64.

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