질문하기
Spring vegetable risotto bursting with peas, asparagus, and zucchini. This vegetarian mediterranean dish is fresh, healthy, and a colorful family dinner that celebrates the season's bounty.
Heat the vegetable broth in a saucepan over low heat and keep it simmering gently throughout cooking.
In a large sauté pan or heavy-bottomed pot, warm olive oil and 1 tbsp of butter over medium heat.
Add finely chopped onion and cook, stirring, for 2–3 minutes until translucent, adjusting heat to avoid browning.
Stir in Arborio rice and toast for 1–2 minutes, coating each grain with oil and butter for a nutty base flavor.
Add chopped asparagus, diced zucchini, and peas; cook for 2 minutes, stirring gently to evenly distribute vegetables.
Pour in 1 ladleful of hot broth, stirring constantly. As soon as the liquid is absorbed, add another ladle of broth.
Continue the process, stirring and adding broth gradually, maintaining a gentle simmer and ensuring rice cooks evenly.
Taste rice after about 18 minutes; when nearly al dente, add remaining butter, Parmesan, lemon zest, salt, and pepper.
Stir vigorously for 30 seconds to achieve a creamy, luxurious texture without overcooking the vegetables.
Remove from heat, top with chopped parsley, let rest 2 minutes, then serve warm, optionally garnished with extra Parmesan.
