Fresh Vegetable Risotto

Creamy, vibrant, and packed with seasonal goodness, this Fresh Vegetable Risotto is the ultimate comfort food with a healthy twist. Arborio rice is slowly simmered in fragrant vegetable stock, creating a rich and velvety base that's enhanced with a splash of dry white wine. The risotto comes to life with tender asparagus, sweet peas, and zucchini, all balanced by the brightness of fresh parsley and zesty lemon. Perfectly finished with a generous sprinkle of Parmesan cheese, this one-pot recipe is ideal for weeknight dinners or special occasions. Ready in under an hour, this vegetarian risotto is a flavorful way to highlight fresh produce, making it an irresistible dish for spring or summer.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 medium yellow onion, diced
• 2 cloves Garlic, minced
• 1.5 cups Arborio rice
• 0.5 cups dry white wine
• 5 cups vegetable stock, warmed
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 medium zucchini, diced
• 1 cup peas, fresh or frozen
• 0.75 cup Parmesan cheese, grated
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon lemon zest
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Heat the olive oil and butter in a large saucepan over medium heat.

Step 2

Add the diced onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another 1 minute.

Step 3

Add the Arborio rice to the pan and stir to coat the grains in the oil and butter. Cook for 2-3 minutes, allowing the rice to become slightly toasted.

Step 4

Pour in the white wine and stir until it is mostly absorbed by the rice.

Step 5

Begin adding the warm vegetable stock one ladle at a time, stirring frequently. Wait until the stock is mostly absorbed before adding the next ladle. Continue this process for about 20 minutes, or until the rice is al dente and creamy.

Step 6

Meanwhile, in a separate pan, blanch the asparagus in boiling water for 2-3 minutes until tender but still crisp. Transfer the asparagus to an ice bath to retain its bright color, then drain and set aside.

Step 7

Add the diced zucchini and peas to the risotto during the final 5 minutes of cooking, stirring to incorporate.

Step 8

Once the rice is fully cooked and the vegetables are tender, stir in the grated Parmesan cheese, chopped parsley, lemon zest, and the blanched asparagus. Season with salt and black pepper to taste.

Step 9

Remove the risotto from heat and let it sit for 1-2 minutes. Serve immediately, garnished with additional Parmesan and parsley if desired.

Nutrition Facts

Serving size	2664.2 grams (2664.2g)

Amount per serving	% Daily Value*
Calories	1584

Total Fat 72.90g	93%
Saturated Fat 29.90g	150%
Polyunsaturated Fat 3.40g
Cholesterol 126mg	42%
Sodium 7877mg	342%
Total Carbohydrate 164.40g	60%
Dietary Fiber 27.60g	99%
Total Sugars 35.40g
Protein 58.20g	116%

Vitamin D 5IU	23%
Calcium 999mg	77%
Iron 16mg	86%
Potassium 3044mg	65%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.4%

Protein: 15.1%

Carbs: 42.5%