Ingredients
1 cup Arborio rice
1 tablespoon olive oil
2 tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup dry white wine (optional)
4 cups vegetable broth, warmed
1/2 cup asparagus, cut into 1-inch pieces
1/2 cup peas (fresh or frozen)
1/2 cup zucchini, diced
1/3 cup grated Parmesan cheese
Salt and black pepper, to taste
Fresh lemon zest and chopped herbs (parsley, basil, or mint) for garnish
Instructions
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In a large saucepan, heat olive oil and 1 tablespoon butter over medium heat. Add onion and cook until translucent, about 3–4 minutes.
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Stir in garlic and cook for 1 minute. Add Arborio rice and stir to coat with oil and butter.
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Pour in white wine (if using) and stir until absorbed.
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Begin adding warm broth, 1 ladle at a time, stirring constantly and allowing the liquid to absorb before adding more. Continue this process for 18–20 minutes.
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When rice is nearly tender, stir in asparagus, peas, and zucchini. Continue cooking until vegetables are tender and risotto is creamy.
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Stir in remaining butter and Parmesan. Season with salt and pepper.
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Garnish with lemon zest and fresh herbs before serving.