Spring Vegetable Risotto Recipe

Name: Spring Vegetable Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups fat-free, lower-sodium chicken or vegetable broth; 2 tablespoons butter, divided; 2 tablespoons olive oil; 1 1/4 cups chopped onion; 1 cup uncooked Arborio rice; 1/2 cup white wine; 1 cup chopped trimmed asparagus spears; 3/4 cup frozen petite green peas, thawed; 1.3 ounces grated fresh Parmigiano-Reggiano cheese, divided (about 1/3 cup); 1 teaspoon fresh thyme leaves; 1/4 teaspoon freshly ground black pepper; 1/8 teaspoon kosher salt

Servings: persons

4 cups fat-free, lower-sodium chicken or vegetable broth
2 tablespoons butter, divided
2 tablespoons olive oil
1 1/4 cups chopped onion
1 cup uncooked Arborio rice
1/2 cup white wine
1 cup chopped trimmed asparagus spears
3/4 cup frozen petite green peas, thawed
1.3 ounces grated fresh Parmigiano-Reggiano cheese, divided (about 1/3 cup)
1 teaspoon fresh thyme leaves
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt

1
Bring broth to a simmer in a 3-quart saucepan (do not boil). Keep warm over low heat.
2
Heat a deep 10-inch skillet over medium heat. Melt 1 tablespoon butter with olive oil in pan; cook until butter melts. Add onion; saut 5 minutes or until tender. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 30 seconds or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 14 minutes). Before adding last 1/2 cup of broth, add asparagus and peas. Remove from heat; stir in remaining 1 tablespoon butter, cheese, and remaining ingredients. Cover and let stand 2 minutes. Serve immediately.

796

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 cups fat-free, lower-sodium chicken or vegetable broth, 2 tablespoons butter, divided, 2 tablespoons olive oil, 1 1/4 cups chopped onion, and more.

Yes, Spring Vegetable Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spring Vegetable Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions