Today’s recipe is going to be a classic spring dish that I’m sure many of you have had several times before, spring vegetable risotto. I don’t know why this dish didn’t come to me at first when I was making my spring recipe ideas for strictly seasonal, but somehow it didn’t. Maybe that’s because it’s a common dish and lots of people will already have a similar recipe? I’m not sure, but I’d be an idiot if I didn’t include a spring vegetable risotto recipe in my spring recipe series.
This risotto is very simple to make and an incredibly easy recipe to follow, as long as you prep your vegetables first. I could be speaking for myself here, but I usually prep the vegetables I need for the next step while the previous step is simmering/ boiling etc. You can’t do that with this one unfortunately as the pan does need almost constant attention. But, for all it’s quite a hands-on dish, it’s fairly quick and really healthy!
Seasonal Ingredients
If I haven’t already said the word spring enough, this post is a spring Strictly Seasonal recipe. The main seasonal ingredient in this recipe is asparagus. Courgettes are available all year, but peak season begins in June, so they’re coming in very soon. Peppers are also grown and available all year.
Nutritional Information
As this recipe has a range of vegetables, it’s fairly high in a few different vitamins. The carrots provide over 100% of the RDA of vitamin A and peppers also contain high amounts. In total, the recipe provides 55% of your retinol equivalent vitamin A and over 100% of your minimum daily vitamin C intake.
Vegan Spring Vegetable Risotto Recipe
This recipe is dairy free, gluten free, soy free, nut free and vegan
Vegan Spring Vegetable Risotto Recipe
Ingredients
- 1 tbsp olive oil
- ½ red onion very finely chopped
- 1 red orange or yellow pepper, very finely chopped
- 175 g 1 cuArborio Rice (risotto rice
- ½ cup dry white wine
- 500 ml (approx. 2 cupvegetable stock
- 1 small carrot finely chopped
- 100 g asparagus tips roughly chopped
- ½ courgette finely diced.
Instructions
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Heat the olive oil in a large saucepan. Add the onion and peppers and sweat very gently for 3 minutes, stirring often, so that they soften without browning. Add the risotto rice, and stir well to coat thoroughly with the olive oil.
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Pour in the white wine and bring to the boil, allowing it to boil for 2 minutes to remove its acidity. Stir the rice constantly.
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Add around 100ml of the vegetable stock and stir in the carrots. Cook, stirring for 3 minutes, then add another 100ml* of the stock and cook stirring for 3 more minutes. Lastly, add in another 100ml and cook stirring for 3 more minutes.
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Add the asparagus and courgettes, together with the remaining stock and cook, stirring the rice until it is tender, for around 4–6 minutes.
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Once the rice is cooked to your taste, mix in the fresh basil and remove from direct heat.
Serve and enjoy!
Recipe Notes
When it’s time to add the next 100ml of stock, the risotto pan should still have a little bit of liquid it, but it should be visibly obvious that the liquid needs topping up. Use this as your guide to whether the pan is on the correct heat and adjust accordingly.
Do you guys like risotto? I think this dish is a great way to add some extra vegetables to your diet.
Until tomorrow,
Sophie
I absolutely LOVE risotto! If I’m at a restaurant and it’s on the menu I’ll likely pick it. This sounds right up my street!
Jenny
http://www.jennyinneverland.com
Looks so yummy!
xx- Nina
http://www.stylingwithnina.com/2019/05/pearl-sandals-you-need.html
This looks so good! I love Risotto x
This looks delicious! I’m looking to get more veggies into my meals so I’ll definitely be giving this one a go 🙂
Kate
This looks so yummy. I love dinners like this that are quick and simple and healthy. I want to try and have vegan days! Or at least vegetarian days! Thank you for sharing this post. I like your recipe posts. Xx
Oh my gosh, I could eat this right now it looks so tasty! Thanks for sharing so I can make, I’m sending you all of my love!
With love, Alisha Valerie x | http://www.alishavalerie.com
This looks like the perfect summer evening dinner and it also looks so yummy. I’ve always loved risotto but never tried to make it before I might just have to try this recipe because it looks so good! X
Yum!!! I looove risotto. I’ve never actually eaten a vegetable one though but this looks so yummy! I love Bell peppers too so it makes it look even tastier. Thank you for sharing!
I love risotto ❣
I am reading this post while I have a chicken rice casserole in my oven. I don’t remember if I have ever tried risotto. Your Vegan Spring Vegetable Risotto looks so good that it is making me want it.
I have never tried risotto before, but I’m sure I’ll like because I love rice anyway. Ha! 😀
Glaiza | https://glimmerofhappiness.wordpress.com/
oooh yes, I love a good risotto! I’ve made a fair few different ones now, and I always love them. I make a courgette risotto which is one of my faves, the flavours you get from it is lovely. This looks great, might be one for me to add to my list of risotto’s! I tend to get them when I go out to eat as well and my boyfriend always says to me that I need to calm down on eating risotto haha.
Chloe xx
http://www.chloechats.com
I’ve actually never really had risotto, but I love rice so this sounds like an amazing recipe!