Ingredients:
- 1 tbsp olive oil or butter
- 1 small onion, diced
- 1 clove garlic, minced
- 1/2 cup Arborio rice
- 1 cup vegetable broth
- 1/2 cup white wine (optional)
- 1 cup fresh spring vegetables (e.g., peas, asparagus, spinach, or zucchini), chopped
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh lemon zest for garnish
Instructions:
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Cook the base: Heat the olive oil or butter in your Nutristahl 1QT. Add the diced onion and garlic. Sauté for 3-4 minutes until softened and fragrant.
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Add the rice: Stir in the Arborio rice. Toast it for 1-2 minutes to lightly coat each grain with oil/butter and bring out its nuttiness.
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Deglaze and simmer: Pour in the white wine (if using) and allow it to reduce for about 1 minute. Then, add 1/2 cup of vegetable broth. Stir frequently and let the liquid absorb. Continue adding the broth in small increments, allowing it to absorb before adding more. This will take about 15 minutes.
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Add the vegetables: When the rice is nearly tender, stir in the fresh vegetables. Cook for an additional 3-5 minutes until the veggies are just tender and the rice is creamy.
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Finish and serve: Remove from the heat. Stir in Parmesan cheese for a creamy, cheesy texture. Season with salt and pepper to taste, and sprinkle with fresh lemon zest before serving.
Serve this delicious spring risotto as a vibrant side dish or a light main course! Enjoy your seasonal veggies with a creamy, rich flavor.
