Spring Vegetable Risotto

Name: Spring Vegetable Risotto
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 175 g Rice; Shallots; Red pepper; White wine; Vegetable stock; Carrots; Broad beans; Peas; Asparagus; Courgettes; Olive oil; Parmesan cheese; Butter

A simple and flavorful risotto with seasonal vegetables.

Make it yours

Italian

medium

20 min

vegetarian

Prep: 5 min

Cook: 15 min

0:00 / 0:00

Marco Recipes

Watch on YouTube

Ingredients

•175 g Rice
•ShallotsFinely chopped
•Red pepperFinely chopped
•White wineFor deglazing
•Vegetable stockAdd gradually
•CarrotsChopped
•Broad beansShelled
•PeasFresh or frozen
•AsparagusChopped
•CourgettesChopped
•Olive oilFor cooking
•Parmesan cheeseGrated
•ButterFor finishing

Instructions

1
Heat olive oil in a pan and sauté finely chopped shallots and red pepper until soft.
5 min
2
Add rice and stir to coat with oil.
1 min
3
Pour in white wine and let it evaporate.
2 min
4
Gradually add vegetable stock, stirring continuously.
10 min
5
Add carrots and broad beans, cook for 4-5 minutes.
5 min
6
Add peas, asparagus, and courgettes, cook until tender.
4 min
7
Stir in Parmesan cheese and butter, allowing them to melt.
2 min
8
Serve immediately.
1 min

Equipment Needed

pan

stirring spoon

Share your preferences

Tell us what you like and we'll match you with recipes you'll actually want to cook.

Takes about 2 minutes — no account needed

What do you think of these?

Don't overthink it — you can always change this later.

0 / 14

Pizza

Any style of pizza

Step 1 of 4