Description
A delightful and creamy risotto packed with fresh spring vegetables like zucchini and asparagus, perfect for quick meals or special occasions.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth, kept warm
- 1 cup zucchini, diced
- 1 cup asparagus, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
Instructions
- Prep the broth: In a saucepan, heat the vegetable broth and keep it warm on low heat.
- Sauté the veggies: In your large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until softened, about 3-4 minutes.
- Toast the rice: Stir in the Arborio rice and cook for 1-2 minutes until slightly toasted.
- Add the broth gradually: Gradually add the warm vegetable broth, one ladle at a time. Stir often until the rice absorbs the broth before adding more. This will take about 15 minutes.
- Vegetable time: After about 15 minutes, add the diced zucchini and chopped asparagus. Continue adding broth and stirring until the rice is creamy and al dente, about 5 more minutes.
- Finish it off: Stir in the Parmesan cheese and fresh thyme. Season with salt and pepper to taste.
- Serve and enjoy: Serve hot with extra Parmesan on top, or enjoy directly from the stove.
Notes
Risotto thickens as it cools, so consider this if making ahead of time.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 15mg