Delicious Spring Vegetable Risotto with Peas and Fresh Mint
A creamy risotto featuring fresh spring vegetables like peas, asparagus, and zucchini, enhanced by aromatic mint for a refreshing twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 finely chopped onion
- 2 minced garlic cloves
- 1 cup fresh peas
- 1 cup chopped asparagus
- 1 cup diced zucchini
- ½ cup freshly grated Parmesan cheese
- ¼ cup chopped fresh mint
- Salt and pepper to taste
Instructions
- Warm the broth in a saucepan over low heat until warm but not boiling.
- Sauté the onion and garlic in olive oil in a large skillet for about 3-4 minutes until translucent.
- Stir in the Arborio rice and cook for 1-2 minutes.
- Add a splash of white grape juice or apple cider vinegar to deglaze the pan.
- Begin adding warm vegetable broth one ladle at a time, stirring frequently.
- When the rice is nearly al dente, stir in the vegetables and continue cooking until tender.
- Remove from heat and stir in cheese and mint. Adjust seasoning with salt and pepper.
- Serve immediately, garnished with extra mint leaves or cheese if desired.
Notes
Use fresh spring vegetables for the best flavor. Stir often while cooking for a creamy texture.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 275mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 15mg