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Delicious Spring Vegetable Risotto with Peas and Fresh Mint

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A creamy risotto featuring fresh spring vegetables like peas, asparagus, and zucchini, enhanced by aromatic mint for a refreshing twist.

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

  1. Warm the broth in a saucepan over low heat until warm but not boiling.
  2. Sauté the onion and garlic in olive oil in a large skillet for about 3-4 minutes until translucent.
  3. Stir in the Arborio rice and cook for 1-2 minutes.
  4. Add a splash of white grape juice or apple cider vinegar to deglaze the pan.
  5. Begin adding warm vegetable broth one ladle at a time, stirring frequently.
  6. When the rice is nearly al dente, stir in the vegetables and continue cooking until tender.
  7. Remove from heat and stir in cheese and mint. Adjust seasoning with salt and pepper.
  8. 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

Find it online: https://ameliasweets.com/2026/05/31/spring-vegetable-risotto-peas-mint/

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