Spring Vegetable Risotto
Spring Vegetable Risotto is made with a classic risotto base and a medley of fresh, spring vegetables. The vegetables are roasted in the oven to enhance their flavor while keeping them crisp. This spring-time comfort food recipe can be enjoyed as a vegetarian main meal or side dish. It's a beautiful, delicious way to highlight springs most delicious flavors.
Servings: 6 servings
Calories: 346kcal
Ingredients
- 2 tablespoons extra virgin olive oil * divided
- 1 cup asparagus (bite size pieces)
- 1 cup yellow squash (bite size pieces)
- 1 cup zucchini (bite size pieces)
- 2 cloves garlic (minced)
- 1 shallot (diced or sliced thin)
- 1 1/2 cups arborio rice
- 1/2 cup white wine
- 4 cups vegetable stock (room temperature or warmed on the stove)
- 2 tablespoons unsalted butter
- 2 teaspoons fresh squeezed lemon juice
- 1 teaspoon lemon zest (from one lemon)
- 1/2 cup Parmesan cheese (shredded or grated)
- 1 cup peas (fresh or frozen)
- salt and pepper (to taste)
Instructions
- Preheat your oven to 425°F.
- Place the chopped asparagus, squash, and zucchini on a baking sheet lined with a Silpat mat or aluminum foil. Drizzle on 1 tablespoon of the olive oil and season with salt and pepper. Place in the oven and roast for 15-20 minutes, or until crisp tender.
- Meanwhile, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the garlic and shallot and cook until soft, about 2-3 minutes.
- Stir in the rice and cook for another 1-2 minutes, stirring frequently, to lightly toast.
- Add the white wine and cook, stirring constantly, until it’s absorbed.
- Add 1 cup of the vegetable stock and cook, stirring frequently, until it is also fully absorbed.
- Repeat this process, letting each cup fully absorb before adding the next. Add the last cup 1/4 cup at a time until the rice is creamy and al dente. You may or may not need the full 4 cups.
- Remove the pan from the heat, then stir in the butter, lemon juice, lemon zest, and Parmesan cheese. Stir until fully melted and blended into the rice.
- Mix in the peas and stir until warmed through. Season with salt and pepper, as needed.
- You can either mix in the roasted vegetables, or serve them on top of the finished risotto.
- Serve hot topped with extra Parmesan cheese, if desired.
Notes
Tips and Techniques
- Only use arborio rice. It’s the best rice to give you the creaminess that makes risotto, risotto!
- Don’t skimp on the stirring. Stirring is what breaks down the starch in the rice to make it creamy. You can take short breaks, but don’t go too long without giving it a good stir.
- Use room temperature or warm stock on the stove before adding it to the rice.
- Don’t rush the process. Keep the stove top set at medium. Perfect risotto takes a little time.
- Leftover risotto can be store in airtight containers in the refrigerator. Use within 5 days. While there will definitely be texture changes when reheated, risotto can also be frozen for up to 6 months.
Nutrition
Serving: 1serving | Calories: 346kcal | Carbohydrates: 49g | Protein: 8g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 799mg | Potassium: 281mg | Fiber: 3g | Sugar: 4g | Vitamin A: 950IU | Vitamin C: 19.6mg | Calcium: 120mg | Iron: 3.3mg