Spring Vegetable Risotto

Name: Spring Vegetable Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters Arborio rice; 10 thin asparagus spears, cut into 1-inch pieces on the diagonal; 2 Tbsps butter; 118 milliliters dry white wine; 2 Tbsps fresh tarragon, chopped; 1 Tbsp fresh thyme leaves; 1 null Zest and juice of lemon; 118 milliliters freshly grated Parmesan cheese; 237 milliliters shelled fresh English peas; 4 servings Salt and freshly ground black pepper; 1 large handful sugar snap peas, ends trimmed; 1 liters vegetable stock; 1 small yellow onion, finely diced

The recipe Spring Vegetable Risotto could satisfy your Mediterranean craving in roughly 45 minutes. This recipe serves 4. This recipe covers 24% of your daily requirements of vitamins and minerals. This main course has 554 calories, 15g of protein, and 10g of fat per serving. A mixture of tarragon, asparagus spears, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the peas you could follow this main course with the Easy Peasy Strawberry Dessert as a dessert. It will be a hit at your Spring event. It is a good option if you're following a gluten free diet.