Spring Green and Courgette Risotto

This vibrant Spring Green and Courgette Risotto is a delightful combination of fresh asparagus, courgette, and spinach, creating a creamy and satisfying dish. The traditional risotto method is enhanced with a hint of lemon and a sprinkle of parmesan, adding a fresh and zesty flavor that perfectly complements the seasonal vegetables. This dish is vegetarian, making it a wholesome choice for those looking for a comforting yet light meal.

Ingredients:

• 1 cup Arborio rice
• 1 medium courgette, diced
• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 2 cups fresh spinach, chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. In a saucepan, heat the vegetable broth and keep it warm over low heat.
2. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until soft and translucent.
3. Add the diced courgette and asparagus to the skillet, cooking for about 5 minutes until they start to soften.
4. Stir in the Arborio rice, ensuring it is well coated with the oil and vegetables. Cook for 1-2 minutes until the rice is slightly translucent.
5. Pour in the white wine and let it simmer until mostly absorbed by the rice.
6. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow each ladle to be absorbed before adding the next, which should take about 20 minutes.
7. When the rice is al dente, stir in the chopped spinach, lemon juice, and grated Parmesan cheese. Season with salt and pepper to taste.
8. Remove from heat and let the risotto sit for a couple of minutes before serving. Garnish with fresh parsley.