Spring Vegetable Risotto

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About the Recipe

Indulge in the flavors of spring with this creamy risotto loaded with seasonal vegetables like asparagus, peas, and leeks.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 leek, thinly sliced
• 1 bunch asparagus, trimmed and cut into bite-sized pieces
• 1 cup fresh or frozen peas
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Preparation

1. In a large saucepan, heat the olive oil over medium heat. Add the sliced leek and cook until softened.
2. Add the Arborio rice to the saucepan and cook, stirring frequently, for 2-3 minutes.
3. Gradually add the vegetable broth to the saucepan, 1/2 cup at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
4. When the rice is almost tender, stir in the asparagus and peas. Continue cooking until the vegetables are heated through and the rice is cooked to your desired consistency.
5. Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.