- In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent.
- Add the Arborio rice and stir until the grains are coated with the oil and slightly toasted.
- Add the white wine and cook until the liquid is absorbed.
- Gradually add the vegetable broth, one ladle at a time, stirring frequently and waiting until each addition is absorbed before adding the next.
- After about 15-20 minutes, add the peas, asparagus, and artichoke hearts. Continue to add the broth and stir frequently until the rice is tender and creamy.
- Remove from heat and stir in the Parmesan cheese (optional). Season with salt and pepper to taste.
- Serve hot with a garnish of fresh herbs.
This Spring Vegetable Risotto is bursting with fresh flavours and vibrant colours. The creamy texture of the risotto perfectly complements the tender-crisp vegetables, making it a satisfying and wholesome dish. You can also customize this recipe with your favourite spring veggies, such as fava beans, ramps, or baby spinach. It's a perfect recipe to showcase the bounty of the spring season while also satisfying your taste buds and nourishing your body. Enjoy!
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