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Creamy Spring Vegetable Risotto

creamy spring vegetable risotto - featured image
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A comforting and elegant risotto featuring tender asparagus, peas, and a creamy texture from cream cheese and Parmesan. Perfect for a quick homemade dinner with fresh spring vegetables.

Ingredients

Scale
  • 1 ½ cups Arborio rice (300g)
  • 4 cups vegetable broth (950ml), kept warm
  • 3 tablespoons unsalted butter (45g), divided
  • 2 tablespoons olive oil (30ml)
  • 1 small yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 bunch asparagus (~12 spears), trimmed and cut into 1-inch pieces
  • 1 cup frozen peas (150g)
  • ½ cup dry white wine (120ml), optional
  • ½ cup freshly grated Parmesan cheese (50g)
  • 2 tablespoons cream cheese (30g), softened
  • 2 tablespoons fresh parsley, chopped
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon lemon zest, optional

Instructions

  1. Warm your broth: Pour 4 cups (950ml) of vegetable broth into a medium saucepan and keep it on low heat. It should be hot but not boiling.
  2. Sauté the aromatics: In a large skillet over medium heat, melt 1 tablespoon (15g) of butter with 2 tablespoons (30ml) olive oil. Add the finely chopped onion and cook until translucent and soft, about 4-5 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
  3. Add the rice: Pour in 1 ½ cups (300g) Arborio rice and stir well to coat each grain with the butter and oil mixture. Toast the rice gently for about 2 minutes until edges turn slightly translucent.
  4. Deglaze with wine: Carefully pour in ½ cup (120ml) dry white wine, stirring constantly until mostly absorbed.
  5. Begin adding broth: Add about ½ cup (120ml) of the hot vegetable broth to the rice. Stir gently and frequently until the liquid is nearly absorbed, about 3-4 minutes.
  6. Repeat broth addition: Continue adding broth ½ cup at a time, stirring often and waiting until it’s mostly absorbed before adding more. This process takes about 20-25 minutes total. The rice should become tender but still have a slight bite.
  7. Cook the vegetables: When you’ve added about half the broth, stir in the trimmed asparagus pieces. Add the frozen peas during the last 5 minutes of cooking.
  8. Finish with creaminess: Once the rice is tender and creamy, remove the pan from heat. Stir in 2 tablespoons (30g) softened cream cheese, ½ cup (50g) grated Parmesan, and 2 tablespoons chopped fresh parsley. Add 2 tablespoons (30g) butter for extra richness if desired.
  9. Season and brighten: Season with salt, freshly ground black pepper, and 1 teaspoon lemon zest. Taste and adjust seasoning as needed.
  10. Serve immediately: Spoon into warm bowls and enjoy right away for the best texture.

Notes

Keep stirring gently to avoid breaking the rice grains. Use warm broth and add it gradually for best creaminess. If risotto thickens too much, add a splash of broth or water before serving. Risotto is best served fresh but can be reheated gently with broth to restore creaminess.

Nutrition

Keywords: risotto, spring vegetables, asparagus, peas, creamy risotto, easy dinner, Joanna Gaines recipe, homemade risotto, vegetarian risotto, quick risotto

Find it online: https://chloeplate.com/creamy-spring-vegetable-risotto-recipe-easy-homemade-dinner-idea/