Cook's Hideout: Spring Vegetable Risotto

May 10, 2016

Spring Vegetable Risotto

Blogging Marathon# 64: Week 2/ Day 1
Theme: Cook from 1 European Cuisine -- Italian
Dish: Spring Vegetable Risotto
We are on to our second week of blogging marathon today and my theme for this week is to 'Cook from 1 European Country' and I picked Italian cuisine. When I think of Italian food, pizza and pasta are the first to come to mind. But there is so much more to the world of Italian cooking. The many regions in Italy have distinctive cuisines based on the local ingredients available, cooking styles and eating habits.
'Vegetarian Risotto recipe
For the first day, I have this Spring Vegetable risotto. Risotto is a north Italian rice dish that is cooked in broth to a creamy consistency. Arborio, Carnaroli etc are the principal varieties of rice used to risotto. These are high in starch, round medium or short grained white rice -- they have the ability to absorb liquids and release starch, so they are stickier than the long grain varieties.

Vegetarian Risotto recipe
Risotto can be made using vegetable, meat or fish broth. Vegetables or meat can be added to risotto. I added some fresh sping vegetables, asparagus, zucchini and green peas. It is usually served as an appetizer or as a first course before the main entree. But I think it is filling enough to eat by itself.
Vegetarian Risotto recipe
This recipe is from America's Test Kitchen. Lightly sauteed spring veggies are stirred into cooked creamy arborio rice and then topped with fresh gremolata. I used a dark colored veggie broth, so the risotto turned out a tad bit darker than I would have liked, but it tasted awesome. Use a light colored broth or water for a lighter colored risotto.
Vegetarian Risotto recipe

Spring Vegetable Risotto
  • 1cup Arborio Rice
  • 2cups Vegetable Broth
  • 2~2½cups Water
  • 1 Medium Zucchini, diced
  • 8~10 Asparagus, chopped
  • 1 Medium Onion, chopped
  • 2 Garlic cloves, finely minced
  • ½cup Frozen Peas, thawed
  • 3tbsp Parmesan cheese, grated
  • 4tbsp Unsalted Butter, divided use
  • To taste Salt & Pepper
  • 2tsp Lemon juice
  • For the Gremolata:
  • 2tbsp Parsley, minced
  • 2tbsp Mint, minced
  • ½tsp Lemon zest
  1. Make Gremolata: In a small mixing bowl, combine parsley, mint and lemon zest. Mix well and set aside.
  2. Combine veggie broth and water in a saucepan, bring to a simmer and keep warm.
  3. In a medium saucepan or dutch oven, melt 2tbsp butter and after the foaming subsides add the zucchini and asparagus. Season with salt and pepper; cook for 3~4 minutes or until the veggies are crisp tender. Stir in the green peas; cook for 1 minute. Remove the veggies onto a plate and set aside.
  4. In the same pan, melt 1tbsp butter and after the foaming subsides, add the onions and garlic; saute till the onion turns translucent, about 2~3 minutes.
  5. Add the rice and saute for 2~3 minutes stirring occasionally until the rice turns translucent around the edges.
  6. Add 2cups of hot broth to rice and simmer, stirring every 3~4 minutes, until all of the liquid is absorbed and the bottom of the pan is dry.
  7. Stir in ½cup of broth and cook, stirring constantly, until absorbed, about 3 minutes; repeat with additional broth 3~4 times until the rice is al dente. Season with salt and pepper.
  8. Turn off the heat, stir in remaining 1tbsp butter, parmesan and lemon juice; gently fold in the cooked veggies. If risotto looks too dry, then add ¼cup of hot broth to loosen the texture.
  9. Serve immediately, sprinkling each serving with gremolata and more parmesan cheese.
Vegetarian Risotto recipe

Lets check out what my fellow marathoners have cooked today for BM# 64.


  1. Wonderful cuisine and such a lovely dish..looks so creamy and inviting pavani..

  2. Risotto looks perfect. The garnish sounds interesting.

  3. Give me that plate, i want to finish it rite now.

  4. Thats a very delicious dish , would love to grab that beautiful platter .

  5. Such a delicious looking dish,sounds inviting..

  6. The meal as such looks really delicious.

  7. That platter of risotto looks so inviting. Beautiful snaps as usual..

  8. Looks so appetizing! I would love to taste some :)

  9. Risotto looks so inviting.Beautiful pictures.

  10. Perfectly made risotto and the vegetable pairing is unique.

  11. perfectly richa nd creamy risotto one of my fave dishes but usually only have in winter as it is so rich


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