As the days grow longer and the weather warms up, it’s the perfect time to enjoy fresh, seasonal ingredients. This Spring Vegetable Risotto is not only creamy and comforting but also packed with vibrant vegetables that celebrate spring flavours.
Ingredients
• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 cup asparagus, chopped
• 1 cup peas
• 1 onion, finely chopped
• 2 cloves garlic, minced
• ½ cup Parmesan cheese, grated
• Olive oil
• Salt and pepper to taste
Instructions
1. Heat olive oil in a pan over medium heat. Add the onion and garlic, sautéing until translucent.
2. Add the Arborio rice, stirring for one to two minutes to toast the rice slightly.
3. Gradually add the vegetable broth, one ladle at a time, stirring continuously until each addition is absorbed.
4. In the last ten minutes of cooking, add the chopped asparagus and peas.
5. Once the rice is creamy and cooked to al dente, stir in the Parmesan cheese, salt, and pepper.
6. Serve warm and enjoy the flavours of spring!
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