Spring Vegetable Risotto

As the weather warms and gardens burst into life, it’s the perfect time to indulge in the vibrant flavors of spring vegetables. This Spring Vegetable Risotto combines creamy Arborio rice with tender asparagus, sweet peas, and earthy mushrooms, creating a dish that celebrates the season’s bounty in every bite.

• Ingredients:
  • Arborio rice: 1 ½ cups
  • Asparagus spears, trimmed and cut into 1-inch pieces: 1 bunch
  • Mushrooms, sliced: 1 cup
  • Sweet peas, fresh or frozen: 1 cup
  • Vegetable broth: 4 cups
  • White wine: ½ cup
  • Shallot, finely chopped: 1
  • Garlic cloves, minced: 2
  • Parmesan cheese, grated: ½ cup
  • Olive oil: 2 tablespoons
  • Salt and pepper to taste
• Instructions:
  1. In a large skillet, heat olive oil over medium heat. Add shallot and garlic, sauté until fragrant.
  2. Add Arborio rice to the skillet and toast for 2 minutes.
  3. Pour in the white wine, stirring constantly until absorbed.
  4. Gradually add vegetable broth, 1 cup at a time, stirring frequently until rice is creamy and cooked through.
  5. Stir in mushrooms, asparagus, and sweet peas during the last 5 minutes of cooking.
  6. Remove from heat, stir in Parmesan cheese, and season with salt and pepper.
  7. Serve hot, garnished with additional Parmesan if desired.