Spring Vegetable Risotto with Pasta
70% authentic · Italian-Inspired
A creative twist combining the creamy texture of risotto with the fresh flavors of spring vegetables, incorporating small pasta shapes for added texture.
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Ingredients
- Arborio rice1.5 cups
- Ditalini pasta1/2 cup
- Asparagus1 bunch
- Peas (fresh or frozen)1 cup
- Zucchini1 medium
- Shallots (finely chopped)2
- Garlic (minced)2 cloves
- Dry white wine1/2 cup
- Vegetable broth (hot)6 cups
- Butter2 tbsp
- Parmesan cheese (grated)1/2 cup
- Lemon zest1 tsp
- Fresh chives (chopped)2 tbsp
- Olive oil1 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Prepare vegetables: trim and finely chop asparagus, dice zucchini. Cook ditalini pasta according to package directions until al dente; drain and set aside.
- 2
Heat vegetable broth in a saucepan and keep warm.
- 3
In a large, heavy-bottomed pot or Dutch oven, heat olive oil and butter over medium heat. Add chopped shallots and sauté until softened, about 3-4 minutes.
- 4
Add minced garlic and cook for 1 minute more until fragrant.
- 5
Add Arborio rice to the pot and toast for 1-2 minutes, stirring constantly, until the edges of the grains look translucent.
- 6
Pour in the white wine and stir until it's completely absorbed.
- 7
Begin adding the hot vegetable broth, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue this process for about 15-18 minutes.
- 8
Add the chopped asparagus, peas, and zucchini to the risotto. Continue adding broth and stirring until the rice is creamy and al dente, and the vegetables are tender, about 5-7 more minutes.
- 9
Stir in the cooked ditalini pasta, grated Parmesan cheese, and lemon zest. Season with salt and black pepper to taste.
- 10
Serve immediately, garnished with fresh chives.
