Spring Vegetable Risotto
Description
For an extra burst of flavor, stir in a squeeze of lemon juice and a handful of fresh herbs such as parsley or chives before serving.
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
Instructions
- In a large saucepan, heat the olive oil over medium heat. Add the sliced leek and cook until softened.
- Add the Arborio rice to the saucepan and cook, stirring frequently, for 2-3 minutes.
- 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.
- 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.
- Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
Spring, Vegetable, Risotto
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