Spring Veggie Risotto

1 min read

Spring Veggie Risotto: a Refreshing and Nutritious Recipe for All

Spring is finally here, and with it comes one of the most delicious and nutritious recipes: Spring Veggie Risotto. This dish will fill your body and soul with the best of seasonal veggies and all the benefits they have to offer. Whether you are a foodie or just looking for new healthy dinner ideas, this recipe is definitely worth trying.

To make this refreshing and creamy risotto, you will need a handful of ingredients that you can easily find at any grocery store or farmers market. The recipe includes fresh asparagus, green peas, and zucchini, giving the dish a bright green color and a boost of vitamins and minerals.

To start, cook the veggies until tender in a skillet, then add arborio rice and stir until the rice is coated with the vegetable mixture. Then, slowly add vegetable broth and stir constantly until the rice is cooked and creamy. Finish the dish with grated Parmesan cheese, lemon zest, and fresh herbs, and you will have a delicious and nutritious meal that will please your taste buds and nourish your body.

Here is the full recipe with ingredients and instructions:


– 6 cups vegetable broth
– 1/2 pound asparagus, trimmed and cut into 1-inch pieces
– 1 medium zucchini, chopped
– 1 cup fresh or frozen green peas
– 1 small onion, chopped
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 1 1/2 cups arborio rice
– 1/2 cup grated Parmesan cheese
– 1 lemon, zest only
– Fresh herbs (such as parsley, basil, or thyme), chopped
– Salt and pepper to taste


1. In a medium saucepan, bring the vegetable broth to a simmer.

2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and cook until translucent.

3. Add the asparagus, zucchini, and green peas, and cook until tender.

4. Add the arborio rice to the skillet and stir until the rice is coated with the vegetable mixture.

5. Add one ladle of vegetable broth to the skillet, and stir until the liquid is absorbed. Continue adding broth one ladle at a time, stirring constantly, until the rice is cooked and creamy (about 20 minutes).

6. Remove the skillet from the heat, and stir in the grated Parmesan cheese, lemon zest, and fresh herbs. Season with salt and pepper to taste.

7. Serve the risotto hot, topped with extra Parmesan cheese and fresh herbs.

This recipe is not only delicious, but it also provides many health benefits. Asparagus, for example, is rich in folate, a B vitamin that supports a healthy pregnancy and helps to prevent heart disease. Green peas are packed with fiber and plant-based protein, which can help to lower cholesterol levels and reduce the risk of chronic diseases. And, zucchini is a good source of vitamins C and K, antioxidants, and anti-inflammatory compounds, which can improve digestion and overall health.

In conclusion, Spring Veggie Risotto is a satisfying and healthy dish that is perfect for any occasion. It is easy to make, packed with seasonal veggies, and bursting with flavor. Whether you are cooking for yourself or for your loved ones, this recipe is sure to impress. So why not give it a try and enjoy the best of spring cuisine?