Ingredients:

  • 1 ½ cups Arborio rice (300g)
  • 4 cups low-sodium vegetable broth (960ml)
  • 1 cup dry white wine (240ml) - optional
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil (30ml)
  • 1 tablespoon unsalted butter (14g)
  • ½ cup grated Parmesan cheese (50g)
  • Salt and pepper to taste
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • ½ cup fresh peas (75g) or frozen peas
  • ½ teaspoon lemon zest

Instructions:

  1. Heat vegetable broth in a saucepan until simmering; keep warm.
  2. In a large skillet, heat olive oil over medium heat. Add onion and garlic; sauté until softened.
  3. Stir in asparagus and bell peppers; cook until tender-crisp.
  4. Add Arborio rice to the veggie mixture; stir for 2-3 minutes until slightly translucent.
  5. Pour in white wine; stir until absorbed.
  6. Gradually add warm broth, one ladle at a time, stirring frequently until absorbed before adding more.
  7. Continue for about 18-20 minutes or until the rice is al dente.
  8. Stir in sautéed vegetables, butter, Parmesan cheese, lemon zest, and season with salt and pepper.
  9. Plate and enjoy the creamy risotto immediately.