Description
This Spring Vegetable Risotto is a creamy and flavorful dish that highlights the best of spring produce, including asparagus, peas, and broad beans. It’s the perfect balance of lightness and comfort, with a touch of lemon zest and freshly grated Parmesan to elevate the flavor.
Ingredients
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- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 leek, finely sliced
- 2 garlic cloves, crushed
- 300g risotto rice
- 80ml dry white wine (optional)
- 2 pints hot vegetable stock
- 100g frozen broad beans, thawed and shelled
- 125g asparagus, sliced
- 75g courgette (zucchini), thinly sliced
- 150g frozen peas or petit pois, thawed
- Zest and juice of one small lemon
- 50g freshly grated vegetarian parmesan
- Sea salt and freshly ground black pepper
- 75g herb cream cheese (optional)
- 2 tablespoons freshly chopped herbs (parsley and dill), optional
Instructions
- Pour the hot vegetable stock into a pan and let it simmer gently over low heat. In a large, heavy-bottomed saucepan, heat the oil and butter over low heat.
- Add the sliced leek and sauté for a few minutes until soft and translucent. Add the garlic and cook for 1-2 more minutes, avoiding browning.
- Stir in the risotto rice, ensuring all grains are coated with oil and butter. If using, add the wine and let it reduce.
- Add a ladleful of hot stock and stir constantly until the liquid is absorbed. Continue adding stock, one ladleful at a time, until the rice is tender but still firm in the center, about 25 minutes.
- After 10 minutes, add the broad beans and thicker asparagus pieces. After 15 minutes, add the asparagus spears, courgettes, and peas. Stir and add stock as needed.
- Once the rice is cooked, remove the pan from heat. Stir in the lemon zest, juice, half of the parmesan cheese, and cream cheese (if using). Cover the pan and let the risotto rest for 1 minute.
- Season with salt and pepper to taste, stir in herbs (if using), and serve with the remaining parmesan.
Notes
- To keep the risotto creamy, stir frequently and add stock gradually.
- Herb cream cheese can be omitted for a lighter dish, or kept for extra creaminess.
- Feel free to adjust the vegetables according to what’s in season.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 30mg