A big bowl of creamy risotto with the seasonal produce is hard to say no to. The winter blues will completely disappear with a bowl of lemony risotto with vegetables. Zesty Lemon-and-Herb Spring Risotto is the ideal way to welcome the new season.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1½ cups arborio rice
- ½ cup dry white wine (optional)
- 4 cups vegetable or chicken broth, warmed
- 1 cup fresh asparagus, cut into pieces 1 inch long
- 1 cup sweet peas (fresh or frozen)
- 1 teaspoon lemon zest
- 1 tablespoon fresh thyme leaves
- 1 tablespoon butter
- 1/4 cup grated Parmesan cheese (plus more for garnish)
- Salt and pepper to taste
Instructions
1) Begin by warming your olive oil in a heavy-bottomed pan over medium heat. Cook the diced onion for around three to four minutes until it becomes translucent. Add the garlic and stir for about one minute.
2) Add the Arborio rice and toast it for a moment so it soaks up the oil. Add the white wine and let it bubble and reduce before you start adding the warm broth one ladle at a time. While stirring slowly, let the rice absorb the liquid before adding more broth.
3) After 15 minutes, add the chopped asparagus and sweet peas. Then keep stirring and adding broth until the rice is creamy, but still a bit firm (about 20 minutes). Remove from heat and add the lemon zest and thyme, then the butter and Parmesan. Adjust seasoning with salt and pepper to your taste.
4) The citrusy zing and herbs go great with the spring sweet veggies, providing a bright and satisfying experience! If you or a friend are craving a creamy and light dish, be sure to give this a shot. You can also use another vegan butter and cheese substitutes to easily cater to different dietary needs. You can even switch out the asparagus for carrots when they’re in season.
While eating a bowl of this Zesty Lemon-and-Herb Spring Risotto, you can appreciate the most spring-like flavors.
