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Creamy Spring Vegetable Risotto Easy Homemade Recipe with Fresh Herbs

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A creamy and comforting risotto featuring tender asparagus, sweet peas, and fresh herbs, finished with mascarpone for an ultra-smooth texture and bright lemon zest.

Ingredients

Scale
  • 1 ½ cups Arborio rice (300g)
  • about 5 cups vegetable broth (1.2 liters), warmed
  • 1 bunch asparagus (about 12 spears), trimmed and cut into 1-inch pieces
  • 1 cup frozen peas (150g), thawed
  • 2 medium shallots, finely diced
  • 2 cloves garlic, minced
  • ½ cup dry white wine (120ml), optional
  • 3 tablespoons unsalted butter (45g), divided
  • 1 tablespoon olive oil (15ml)
  • ½ cup Parmesan cheese (50g), freshly grated
  • 2 tablespoons mascarpone (30g)
  • lemon zest from 1 lemon
  • 2 tablespoons chopped fresh tarragon
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh parsley
  • salt and freshly ground black pepper to taste

Instructions

  1. Pour about 5 cups (1.2 liters) of vegetable broth into a medium saucepan and keep it warm over low heat.
  2. In a large pan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the diced shallots and sauté for 3-4 minutes until translucent and fragrant.
  3. Add the minced garlic and cook for another 30 seconds until aromatic but not browned.
  4. Add 1 ½ cups Arborio rice to the pan and stir well to coat every grain with butter. Cook for 2 minutes, stirring constantly until the edges of the rice turn translucent but the center remains white.
  5. Pour in ½ cup dry white wine and stir until fully absorbed. If skipping wine, add ½ cup warm broth instead.
  6. Begin adding the warm vegetable broth one ladleful (about ½ cup) at a time, stirring frequently. Wait for the liquid to be mostly absorbed before adding the next ladle. Continue for about 20-25 minutes.
  7. After about half the broth is used (10-12 minutes), stir in the asparagus pieces and peas. Cook gently in the risotto.
  8. Once all broth is absorbed, taste the rice. It should be creamy but still have a slight bite (al dente). Add more broth or water if needed and cook a few minutes longer.
  9. Turn off the heat and stir in 2 tablespoons butter, 2 tablespoons mascarpone, and ½ cup freshly grated Parmesan until silky and luscious.
  10. Fold in lemon zest and chopped fresh herbs (tarragon, chives, parsley). Season with salt and freshly ground black pepper to taste.
  11. Serve immediately, optionally topped with extra Parmesan and herbs.

Notes

Keep broth warm to maintain cooking temperature and ensure creamy texture. Stir gently and frequently but avoid vigorous whisking to prevent breaking rice grains. Add asparagus midway to keep it tender-crisp. For dairy-free, substitute butter and mascarpone with coconut oil and dairy-free cream cheese. Wine can be replaced with broth if unavailable.

Nutrition

Keywords: risotto, spring vegetables, asparagus, peas, fresh herbs, creamy, mascarpone, easy recipe, vegetarian, gluten-free

Find it online: https://elvafood.com/creamy-spring-vegetable-risotto-easy-homemade-recipe-with-fresh-herbs/