🌿 Green Risotto with Parmesan & Spring Vegetables
Creamy, comforting, and full of vibrant greens, this green risotto is made with Arborio rice, fresh vegetables, and a rich blend of butter, garlic, shallots, and Parmesan.
Ingredients
- •6 cups vegetable broth
- •4 tablespoons butter (divided)
- •2–3 cloves garlic, minced
- •2 shallots, minced
- •1 cup Arborio rice
- •½ pound mixed green vegetables (such as peas, sugar snap peas, small broccoli florets, and green beans)
- •½ cup freshly grated Parmesan cheese
- •¼ cup chopped fresh parsley
- •½ teaspoon salt
- •Large pinch of freshly ground black pepper
Instructions
- 1
Heat broth: Bring vegetable broth to a boil, then reduce heat and keep it at a gentle simmer.
- 2
Sauté aromatics: In a large heavy‑bottomed saucepan, melt 2 tablespoons of butter over medium heat. Add garlic and shallots, and sauté for about 5 minutes until soft but not browned.
- 3
Toast rice: Stir in Arborio rice and cook for 1–2 minutes until coated in butter.
- 4
Add broth gradually: Pour in 1 cup of hot broth and stir frequently over low heat until absorbed. Continue adding broth one cup at a time, stirring often.
- 5
Add vegetables: When about ¾ of the broth has been absorbed, stir in the green vegetables. Continue cooking and adding broth until rice is tender and creamy.
- 6
Finish: Stir in remaining butter, Parmesan cheese, and parsley. Season with salt and pepper.
- 7
Serve hot.
Yield: Serves 4