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Body

Spring Vegetable Risotto

Ingredients:

  • 1 cup Arborio rice
  • 4 cups vegetable broth
  • 1 cup chopped asparagus
  • 1 cup chopped peas
  • 1 cup chopped spinach
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions:

  • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until translucent.
  • Add the Arborio rice to the skillet and stir to coat it with the oil. Cook for 1-2 minutes.
  • Add the vegetable broth, one cup at a time, stirring frequently until each cup is absorbed before adding the next.
  • After about 15-20 minutes, when the rice is almost cooked, add the chopped asparagus, peas, and spinach to the skillet. Stir to combine.
  • Cook for another 5-7 minutes or until the vegetables are tender and the rice is fully cooked.
  • Remove the skillet from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
  • Serve hot and enjoy!

Note: You can also add other healthy items such as artichokes, fava beans or leeks, depending on your preference.

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