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Creamy Spring Vegetable Risotto with Fresh Herbs

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A creamy, fresh risotto bursting with spring vegetables and herbs, perfect for a comforting yet light meal. This easy homemade recipe uses simple ingredients and blends cottage cheese for smooth creaminess without heavy cream.

Ingredients

Scale
  • 1 ½ cups (300 g) arborio rice
  • 5 cups (1.2 liters) vegetable broth, kept warm
  • 2 tablespoons (30 g) unsalted butter
  • 2 tablespoons (30 ml) extra virgin olive oil
  • 1 small yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1 bunch fresh asparagus (about 1 cup chopped), cut into 1-inch pieces
  • 1 cup (150 g) fresh or frozen peas
  • ½ cup (120 g) cottage cheese, blended smooth
  • ½ cup (50 g) grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon tarragon
  • Salt and pepper to taste
  • 1 tablespoon fresh lemon juice (optional)

Instructions

  1. In a medium saucepan, heat 5 cups (1.2 liters) of vegetable broth over low heat and keep warm on a gentle simmer.
  2. Blend ½ cup (120 g) cottage cheese until smooth and creamy. Set aside.
  3. In a large skillet, heat 2 tablespoons olive oil and 2 tablespoons unsalted butter over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
  4. Add minced garlic and cook for another 1 minute until fragrant.
  5. Add arborio rice to the pan and stir to coat each grain with the buttery mixture. Cook for 2 minutes until edges look translucent but center is still opaque.
  6. Pour in ½ cup (120 ml) warm broth, stirring constantly. Wait until liquid is mostly absorbed before adding the next ½ cup. Repeat this process, stirring gently but frequently, until rice is tender but still slightly firm in the center, about 18-20 minutes.
  7. When halfway through broth addition, stir in chopped asparagus and peas. Cook vegetables during remaining broth absorption, about 10 minutes.
  8. Once rice is cooked and creamy, reduce heat to low. Stir in blended cottage cheese and grated Parmesan cheese. Mix until smooth and creamy. Season with salt and pepper to taste.
  9. Fold in chopped parsley, chives, tarragon, and fresh lemon juice for brightness.
  10. Serve immediately while hot for best creaminess and flavor.

Notes

Keep broth warm to ensure even cooking. Stir gently and frequently to release rice starches for creaminess. Add vegetables halfway through broth addition to keep them tender-crisp. Serve immediately as risotto thickens as it cools; loosen with warm broth if needed. For dairy-free version, substitute butter with coconut oil and use plant-based cheese alternatives.

Nutrition

Keywords: risotto, spring vegetables, creamy risotto, fresh herbs, easy risotto recipe, vegetarian, gluten-free, homemade risotto

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