Spring Risotto is a luxurious, creamy, & buttery, with your favorite fresh spring vegetable mix of asparagus, peas, yellow squash, zucchini, and arborio rice. It’s hearty enough to stand alone as a meal, or pairs well with grilled proteins, fish, or extra veggies.  

Heat olive oil in a large stockpot or Dutch oven.

Add the onion and saute for a few minutes.

Then add in minced garlic.

Be sure to add salt throughout the process - this "layering" it in adds flavor!

Red pepper flakes, too! Optional, but recommended for depth of flavor. There aren't enough to make it spicy.

Saute it all until tender, stirring occasionally.

Add arborio rice and stir to coat with the onion mixture.

Deglaze the pan with white wine.

Once absorbed, add small amounts of warm veggie stock, stirring between each addition until absorbed.

Repeat the process of adding broth and stirring until absorbed.

Add the veggies to the pot of broth to begin cooking them.

Continue adding broth with the veggies to the risotto, stirring until absorbed.

Test the rice. It should be al dente - not crunchy. Keep adding broth if it's not ready.

Once al dente and the remaining liquid is absorbed, add butter and parmesan cheese.

Stir until incorporated and then enjoy!