Description

Celebrate the vibrant flavors of Spring with this light and creamy Spring Vegetable Risotto. Packed with healthy, fresh vegetables like broad beans, asparagus, zucchini, and peas, this risotto is a satisfying dish that’s perfect for a spring meal. The careful addition of vegetables at different times ensures they stay fresh and crisp, not mushy, while the lemon and parmesan add a delightful burst of flavor.

Ingredients

Scale

1 tablespoon olive oil
1 tablespoon butter
1 leek, finely sliced
2 garlic cloves, crushed
300g risotto rice
80ml dry white wine (optional)
2 pints hot vegetable stock
100g frozen broad beans, thawed and shelled
125g asparagus, sliced
75g courgette (zucchini), thinly sliced
150g frozen peas or petit pois, thawed
Zest and juice of one small lemon
50g freshly grated vegetarian parmesan
Sea salt and freshly ground black pepper
75g herb cream cheese (optional)
2 tablespoons freshly chopped herbs (parsley and dill, optional)

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Instructions

Pour the hot vegetable stock into a pan, place it over medium heat, and allow it to simmer very gently.
Heat the olive oil and butter over low heat in a large, heavy-bottomed saucepan. Add the sliced leek and sauté for a few minutes until soft and translucent. Add the crushed garlic and cook for an additional 1-2 minutes, ensuring it doesn’t brown.
Stir in the risotto rice, making sure each grain is well coated in the oil and butter. If using wine, add it now and allow it to reduce down.
Add a ladleful of the hot stock to the rice, stirring constantly with a wooden spoon until the liquid has been absorbed. Continue adding a ladleful of stock as the liquid is absorbed, ensuring the rice doesn’t get too dry or stick to the pan.
After about 10 minutes, add the broad beans and the thicker pieces of asparagus (save the spears for later). After 15 minutes, add the asparagus spears, courgettes, and peas. Continue adding stock until the rice is tender but still slightly firm in the middle (about 25 minutes in total).
Once the rice is cooked, remove the pan from the heat and stir in the lemon zest, juice, half of the parmesan, and the cream cheese (if using).
Cover the pan with a lid and let the risotto rest for a minute. Season with salt and pepper to taste, and stir in the herbs if using.
Serve with the remaining parmesan cheese on top.

Notes

Ensure you stir the risotto continuously to avoid it sticking to the pan.
The lemon zest and juice will give the risotto a refreshing burst of flavor.
If you prefer a richer flavor, you can use full-fat cream cheese instead of the herb cream cheese.
Store any leftover risotto in an airtight container in the fridge for up to 3 days.

Nutrition

Serving Size: 1 portion
Calories: 400 kcal
Sugar: 5 g
Sodium: 600 mg
Fat: 14 g
Saturated Fat: 6 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 55 g
Fiber: 7 g
Protein: 12 g
Cholesterol: 25 mg