Seasonal Risotto Recipe
Recipe information
Make Seasonal Risotto in just 40m. Creamy risotto with seasonal vegetables.
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Ingredients
Base Ingredients
Seasonal Vegetables
Preparation
1. Prepare the Broth
In a saucepan, heat the vegetable broth over low heat. Keep it warm but not boiling.
2. Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Cooking the Risotto
3. Toast the Rice
Add the Arborio rice to the skillet and stir to coat in the oil. Toast the rice for about 2-3 minutes until it becomes slightly translucent around the edges.
4. Deglaze with Wine
Pour in the white wine and cook, stirring constantly, until the wine is mostly absorbed by the rice.
5. Add Broth Gradually
Start adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Repeat this process for about 15-20 minutes until the rice is creamy and al dente.
6. Incorporate Vegetables
When the rice is nearly cooked, stir in the asparagus, peas, and zucchini. Continue to cook for an additional 5-7 minutes until the vegetables are tender.
7. Finish with Spinach and Cheese
Remove the skillet from heat and stir in the fresh spinach until wilted. Add the grated Parmesan cheese, salt, and black pepper. Mix until creamy and well combined.
Serving
8. Plate the Risotto
Serve the risotto warm, garnished with extra Parmesan and a drizzle of olive oil if desired. Enjoy your Seasonal Risotto!
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