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Spring Vegetable Risotto

Creamy Spring Vegetable Risotto for Effortless Comfort

Enjoy a delightful Oven-Baked Spring Vegetable Risotto featuring seasonal vegetables and creamy textures, perfect for spring meals.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto
  • 4 cups Vegetable or Chicken Broth Choose low-sodium for a healthier option.
  • 1 cup Asparagus Cut into bite-sized pieces; green beans are a substitute.
  • 2 tablespoons Olive Oil Ideal for sautéing; butter can be swapped.
  • 2 tablespoons Butter Can be replaced with more olive oil.
  • 1 medium Onion Chopped; shallots are a milder alternative.
  • 2 cloves Garlic Minced; fresh is best.
  • 1 cup Arborio Rice Carnaroli rice can be used for gluten-free.
  • 1/2 cup Dry White Wine Omit for non-alcoholic version.
  • 1 whole Lemon (zest and juice) Substitute lime if desired.
  • 1/2 cup Mascarpone Cheese Cream cheese is a substitute.
  • 1/2 cup Parmesan Cheese Nuts or nutritional yeast work for dairy-free.
  • 1 cup Frozen Artichoke Hearts Fresh artichokes are preferred if available.
  • 1 cup Frozen Green Peas Fresh peas enhance flavor.
  • 1/4 cup Fresh Parsley Garnishes dish.
For Serving
  • 1/4 cup Additional Parmesan Cheese Use a dairy-free alternative if desired.
  • 1/4 cup Fresh Herbs Consider dill or mint.

Equipment

  • Oven
  • Skillet
  • Saucepan
  • Oven-safe dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Wash and cut the asparagus into bite-sized pieces, sauté in olive oil for 1-2 minutes, and set aside.
  3. Warm the broth in a saucepan over medium heat until steaming, about 5-7 minutes.
  4. Sauté the chopped onion in a mix of olive oil and butter for 3-4 minutes until translucent, then add garlic for 15 seconds.
  5. Toast the Arborio rice in the skillet for 2-3 minutes until mostly translucent.
  6. Add the dry white wine and let it cook down for 1-2 minutes, then add 4 cups of broth, lemon juice, and zest.
  7. Transfer the mixture to an oven-safe dish, cover with foil, and bake for 20 minutes.
  8. Stir in the remaining broth, mascarpone, and Parmesan cheese back on low heat for a creamy texture.
  9. Fold in the artichoke hearts, peas, and cooked asparagus stalks. Garnish with asparagus tips and an extra sprinkle of Parmesan.
  10. Serve immediately with fresh parsley on top.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 45gProtein: 10gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 400mgPotassium: 500mgFiber: 5gSugar: 2gVitamin A: 700IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

Ensure to use fresh ingredients for the best flavor and texture. Adjust the amount of broth as needed for a creamier risotto.

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