Chop the Vegetables: Start by preparing all your vegetables. Finely chop the onion and mince the garlic. Cut the asparagus into 1-inch pieces and set aside the peas and spinach.

Heat the Broth: In a medium saucepan, heat the vegetable broth over low heat. Keep it warm throughout the cooking process.

Spring Vegetable Risotto

Fresh Raw asparagus heap on the wooden background

Sauté the Onion and Garlic: In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.

Add the Arborio Rice: Add the Arborio rice to the skillet with the onions and garlic. Stir well to coat the rice with the oil and cook for about 2 minutes, until the edges of the rice become translucent.

Pour in the White Wine: Add the white wine to the skillet and stir continuously until the wine is mostly absorbed by the rice.

Add the Broth Gradually: Begin adding the warm vegetable broth to the rice, one ladleful at a time. Stir frequently and wait until the broth is mostly absorbed before adding more. Continue this process until the rice is creamy and cooked through, about 20-25 minutes.

Add the Vegetables: When the rice is almost done, add the peas and asparagus to the skillet. Cook for another 5 minutes, until the vegetables are tender but still bright green.

Stir in the Spinach: Add the baby spinach and stir until wilted.

Add Butter and Parmesan: Remove the skillet from the heat and stir in the butter and grated Parmesan cheese. Mix well until the butter is melted and the cheese is fully incorporated. Season with salt and pepper to taste.

Garnish and Serve: Serve the risotto hot, garnished with fresh parsley and a sprinkle of lemon zest if desired.