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Spring Vegetable Risotto

Spring Vegetable Risotto -- Lightly sauteed spring veggies are stirred into cooked creamy arborio rice and then topped with fresh gremolata.
Author: Pavani
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 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

Instructions

  • Make Gremolata: In a small mixing bowl, combine parsley, mint and lemon zest. Mix well and set aside.
  • Combine veggie broth and water in a saucepan, bring to a simmer and keep warm.
  • 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.
  • 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.
  • Add the rice and saute for 2~3 minutes stirring occasionally until the rice turns translucent around the edges.
  • 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.
  • 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.
  • 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.
  • Serve immediately, sprinkling each serving with gremolata and more parmesan cheese.

Notes

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