| Prep: 15 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 380 | 15g | 5g | 45g |
| sugars | fibre | protein | salt |
| 5g | 3g | 10g | 0.7g |
Why I Love French Risotto with Seasonal Vegetables
Risotto with Seasonal Vegetables is one of those dishes that evokes a sense of both elegance and comfort. For me, the beauty of this recipe lies in its simplicity and versatility. Growing up in New Jersey, my Italian-American family often gathered around the table to savor dishes that brought a piece of our heritage to the forefront. While risotto is often associated with Italian cuisine, this recipe is inspired by a fusion of French technique and seasonal produce, making it a delightful addition to any meal.
A Harmony of Flavors and Textures
What I love most about this risotto is that it perfectly marries the rich, creamy texture of Arborio rice with the vibrant, fresh flavors of seasonal vegetables. Each bite offers a burst of taste, from the slight tang of tomatoes to the subtle sweetness of peas and zucchini. Asparagus adds a satisfying crunch, while the grated Parmesan cheese and butter lend a luscious, melt-in-your-mouth quality that is undeniably comforting.
This dish is reminiscent of another classic I adore—Jamie Oliver’s Classic Risotto. Both recipes share the fundamental cooking technique of stirring constantly and gradually adding broth, ensuring the rice acquires that signature creamy consistency. However, the inclusion of seasonal vegetables in this recipe offers a delightful twist that sets it apart.
Inspired by Seasonal Freshness
One of the joys of cooking for me is making the most of seasonal produce. The changing seasons bring a variety of fresh vegetables, each with its own unique flavor and texture. This recipe takes advantage of that bounty, allowing me to craft a dish that feels both timely and timeless. The choice of vegetables can easily be adapted based on what’s available at your local market, making this recipe versatile and ever-changing.
It’s often said that simplicity is the ultimate sophistication, a sentiment echoed by renowned chef Alain Ducasse. His focus on using high-quality, seasonal ingredients to create exquisite dishes has been a source of inspiration for me. This risotto is a nod to that philosophy, celebrating the natural flavors of the ingredients while keeping the preparation straightforward and approachable.
If you’re looking to create a complete meal, Risotto with Seasonal Vegetables pairs beautifully with a light, crisp white wine and a simple green salad. Alternatively, serve it alongside a protein like grilled chicken or sautéed shrimp to add a touch of elegance to your dinner table. No matter how you choose to enjoy it, this recipe is sure to become a beloved favorite, just as it has in my family.
Bon appétit,
Luca Bianchi
What You’ll Need
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 6 cups vegetable broth, kept warm
- 1 cup asparagus, chopped into 1-inch pieces
- 1 cup peas (fresh or frozen)
- 1 cup zucchini, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 tablespoon fresh lemon juice
Method
Step One
In a large saucepan, heat the olive oil over medium heat. Add the finely chopped onion and cook, stirring occasionally, until it becomes translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
Step Two
Add the Arborio rice to the saucepan, stirring to coat it well with the oil. Cook the rice for about 2-3 minutes until the edges become slightly translucent.
Step Three
Pour in the dry white wine and stir continuously until it has mostly evaporated and been absorbed by the rice.
Step Four
Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently. Wait until the broth is almost completely absorbed before adding the next ladleful. Continue this process until the rice is creamy and cooked to al dente, about 18-20 minutes.
Step Five
When the rice is about 5 minutes away from being done, add the chopped asparagus, peas, and diced zucchini. Continue to cook, stirring as needed, until the vegetables are tender and the rice is done.
Step Six
Stir in the halved cherry tomatoes, grated Parmesan cheese, and unsalted butter. Season the risotto with salt and black pepper to taste.
Step Seven
Before serving, stir in the fresh lemon juice. Garnish with freshly chopped parsley. Serve the risotto hot and enjoy!
