Spring Risotto

Indulge in the flavors of spring with this delicious and creamy risotto recipe. Made with fresh seasonal vegetables, Arborio rice, and rich broth, this dish is perfect for family dinners or special occasions. The vibrant colors and flavors of asparagus, peas, and lemon zest blend perfectly with the creamy Parmesan cheese, creating a satisfying and comforting meal. With a preparing time of 40 minutes, this spring risotto is a must-try for any risotto lover.

Ingredients

• 1 cup Arborio rice
• 2 cups vegetable broth
• 1/2 cup dry white wine
• 1/2 onion, finely chopped
• 2 garlic cloves, minced
• 1 cup asparagus, sliced
• 1 cup peas
• 2 tablespoons butter
• 1/2 cup grated Parmesan cheese
• 1 lemon, zested
• Salt and pepper to taste

Directions

1. In a large saucepan, heat the vegetable broth over medium-low heat.
2. In a separate pan, sauté the finely chopped onion and minced garlic cloves in butter until translucent.
3. Add the Arborio rice to the pan and stir to coat each grain in the butter mixture.
4. Pour in the white wine and cook until it is absorbed by the rice.
5. Gradually add the warm vegetable broth to the rice, one ladle at a time, stirring constantly until each ladleful is absorbed.
6. Continue adding broth and stirring until the rice is creamy and al dente, about 20-25 minutes.
7. Meanwhile, blanch the asparagus and peas in salted boiling water for 2-3 minutes. Drain and set aside.
8. Once the rice is cooked, remove from heat and stir in the grated Parmesan cheese, lemon zest, asparagus, and peas.
9. Season with salt and pepper to taste.
10. Cover the risotto and let it rest for a few minutes before serving.
11. Garnish with additional lemon zest and Parmesan cheese, if desired.
12. Serve hot and enjoy!

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