How to Make Spring Vegetable Risotto

Prepare the asparagus, peas, yellow squash, and zucchini by chopping them into bite-sized pieces.

In a pot, heat a mixture of butter and oil to create a creamy base.

Add the arborio rice to the pot and toast it briefly before adding broth gradually, stirring constantly until creamy and al dente.

Incorporate the chopped vegetables into the risotto and cook until tender.

Equipment Needed

Spice Level:

Dietary