Easter Lunch Ideas! Risotto with Green Asparagus Zucchini and Pea

Easter is the perfect time to gather with family and friends over a delicious and vibrant meal. If you're looking for a dish that is both light and flavorful, this Risotto with Green Asparagus, Zucchini, and Pea is a wonderful choice. Packed with fresh spring vegetables, this dish is creamy, comforting, and bursting with seasonal flavors. Let's dive into the recipe and explore why this risotto is the perfect addition to your Easter lunch menu.

Why Choose This Risotto for Easter?

Easter celebrations often include fresh, bright, and seasonal ingredients, making this risotto an ideal centerpiece. Here’s why you’ll love it:

• Spring Vegetables: This dish highlights fresh asparagus, zucchini, and peas, which are at their peak during Easter.
• Light Yet Creamy: Unlike heavy pasta dishes, risotto provides richness without being overwhelming.
• Vegetarian-Friendly: A perfect option for those looking for a meat-free but satisfying Easter meal.
• Simple Yet Elegant: Risotto is easy to make, yet it feels sophisticated and restaurant-quality.

Ingredients You'll Need

To create this delightful Easter risotto, gather the following fresh and high-quality ingredients:

For the Risotto:

• 1 1/2 cups Arborio rice
• 4 cups vegetable broth (kept warm)
• 1/2 cup dry white wine
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

For the Vegetables:

• 1 cup fresh green asparagus, cut into bite-sized pieces
• 1 small zucchini, diced
• 3/4 cup green peas (fresh or frozen)
• 1 tablespoon olive oil
• Zest of 1 lemon
• Fresh basil or parsley for garnish

Step-by-Step Cooking Instructions

Follow these simple steps to make a creamy and flavorful risotto that will impress your guests.

Step 1: Sauté the Vegetables

1. Heat 1 tablespoon of olive oil in a pan over medium heat.
2. Add the asparagus and zucchini, cooking for about 3-4 minutes until slightly tender.
3. Add the peas and cook for another 2 minutes.
4. Season with salt, pepper, and lemon zest, then set the vegetables aside.

Step 2: Start the Risotto

1. In a large pan, heat olive oil and butter over medium heat.
2. Add the onion and sauté until soft, about 3 minutes.
3. Stir in the garlic and cook for another 30 seconds.
4. Add the Arborio rice, stirring constantly for 1-2 minutes until the grains are lightly toasted.

Step 3: Deglaze with Wine

1. Pour in the white wine, stirring continuously until it is almost completely absorbed.

Step 4: Cook the Risotto

1. Add one ladle of warm vegetable broth at a time, stirring frequently.
2. Once the broth is absorbed, add another ladle and repeat.
3. Continue this process for about 18-20 minutes, or until the rice is creamy and tender but still slightly al dente.

Step 5: Combine Everything

1. Stir in the cooked vegetables.
2. Add the grated Parmesan cheese and mix well.
3. Adjust seasoning with salt and pepper as needed.

Step 6: Serve and Garnish

1. Serve the risotto immediately, garnished with fresh basil or parsley.
2. Drizzle with a bit of olive oil and add extra Parmesan if desired.

Tips for the Perfect Risotto

• Use Warm Broth: Cold broth slows down the cooking process and affects the texture.
• Stir Often, But Not Too Much: Stirring helps release the rice’s starch, but over-stirring can make it too dense.
• Cook Vegetables Separately: This keeps them from getting mushy and ensures the best texture.
• Don’t Rush: Patience is key to achieving that creamy consistency.
• Finish with Lemon Zest: It brightens up the dish and enhances the spring flavors.

What to Serve with This Risotto

Pair this risotto with simple and fresh sides to complete your Easter lunch:

• Crisp Green Salad: A light salad with lemon vinaigrette complements the creamy risotto.
• Roasted Spring Vegetables: Carrots, radishes, and cherry tomatoes add extra color and flavor.
• Garlic Bread or Focaccia: Perfect for scooping up the last bites of risotto.
• Chilled White Wine: A Sauvignon Blanc or Pinot Grigio pairs beautifully with this dish.

This Risotto with Green Asparagus, Zucchini, and Pea is a fantastic addition to your Easter lunch menu. It’s seasonal, elegant, and easy to prepare, making it the perfect choice for a festive yet relaxed gathering.

Try this dish for your Easter celebration, and enjoy a creamy, flavorful, and fresh meal with your loved ones!

Happy Easter and happy cooking!

Enjoy Watching This Video with a Similar Recipe

Source: DeLallo Foods

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