Creamy Spring Vegetable Risotto
This healthy spring risotto is packed with seasonal veggies, lemon zest, and creamy parmesan. A gluten-free, vegetarian delight perfect for quick weeknight dinners or special brunches!
Equipment
- Large Skillet or Heavy Pan
- Wooden spoon
Ingredients
Risotto Base
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 leek finely sliced
- 2 cloves garlic crushed
- 300 g risotto rice (Arborio preferred)
- 80 ml dry white wine optional
- 2 pints hot vegetable stock
Spring Vegetables
- 100 g frozen broad beans thawed and shelled
- 125 g asparagus sliced
- 75 g courgette (zucchini) thinly sliced
- 150 g frozen peas or petit pois thawed
Finishing Touches
- 1 small lemon zest and juice
- 50 g vegetarian parmesan freshly grated
- 75 g herb cream cheese optional
- 2 tablespoons freshly chopped herbs parsley and dill, optional
- sea salt and freshly ground black pepper to taste
Instructions
- Heat olive oil and butter in a large pan over medium heat. Add sliced leek and crushed garlic; cook until softened.
- Add risotto rice and stir for 1-2 minutes. Pour in white wine (if using) and allow to absorb.
- Gradually add hot vegetable stock one ladle at a time, stirring continuously and letting each addition absorb before the next.
- After 15 minutes, add broad beans, asparagus, courgette, and peas. Continue cooking until rice is tender and creamy.
- Stir in lemon zest, juice, vegetarian parmesan, and herb cream cheese (if using). Season to taste and sprinkle with chopped herbs.
Notes
Swap in your favorite seasonal veggies or adjust herbs to suit your taste. Best enjoyed fresh!