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Spring Vegetable Risotto Recipe

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Spring Vegetable Risotto
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Ingredients

  • 1cup
  • Arborio Rice
  • 2cups
  • Vegetable Broth
  • 2~2½cups
  • Water
  • 1
  • Medium Zucchini, diced
  • 8~10
  • Asparagus, chopped
  • 1
  • Medium Onion, chopped
  • 2
  • Garlic cloves, finely minced
  • ½cup
  • Frozen Peas, thawed
  • 3tbsp
  • Parmesan cheese, grated
  • 4tbsp
  • Unsalted Butter, divided use
  • To taste
  • Salt & Pepper
  • 2tsp
  • Lemon juice
  • For the Gremolata:
  • 2tbsp
  • Parsley, minced
  • 2tbsp
  • Mint, minced
  • ½tsp
  • Lemon zest

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