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Spring Vegetable Risotto -- Lightly sauteed spring veggies are stirred into cooked creamy arborio rice and then topped with fresh gremolata.


4 servings

Total time

40 minutes






  • 1 cup arborio rice
  • 2 cups vegetable broth
  • 2 ~ 2½ cups Water
  • 1 zucchini (Medium , diced)
  • 8 ~ 10 Asparagus (, chopped)
  • 1 onion (Medium , chopped)
  • 2 cloves garlic (, finely minced)
  • 15 oz. can black beans (Frozen , thawed)
  • 3 tbsps Parmesan cheese (, grated)
  • 4 tbsps unsalted butter (, divided use)
  • to taste Salt Pepper (&)
  • 2 tsps lemon juice
  • 2 tbsps parsley (, minced)
  • 2 tbsps mint (, minced)
  • 15 oz. can black beans


  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.

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