Spring Vegetable Risotto Tasty delicious italian rice recipe with fresh vegetables and white wine. This recipe has featured on the show Khanakhazana. By Sanjeev Kapoor 04 May 2016 in Recipes Course New Update Main Ingredients Arborio Rice, Button Mushrooms Cuisine Italian Course Rice Prep Time 16-20 minutes Cook time 16-20 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Advertisment Ingredients list for Spring Vegetable Risotto 1 cup Arborio Rice 8-10 Button Mushrooms chopped 1 small Yellow Zucchini small cubes 1/4 medium Broccoli separated into florets, chopped 8-10 Asparagus heads chopped 4 teaspoon Olive oil 1 medium Onion chopped 3 1/4 cups Vegetable stock 3-4 tablespoons White wine to taste Salt 6-8 Black peppercorns crushed 4 tablespoons Parmesan cheese grated Method Advertisment Heat olive oil in a large pan and sauté onion till soft. Add Arborio rice and continue to sauté for two more minutes. Add half of the vegetable stock and cover and cook for two to three minutes. Add mushrooms and zucchini and mix well. Add the remaining vegetable stock, white wine, salt and crushed peppercorns; mix well and continue to cover and cook till almost done. Add broccoli, asparagus, two tablespoons Parmesan cheese and cook for two to three minutes. Sprinkle the remaining Parmesan cheese and serve hot. Nutrition Info Calories 1219 Carbohydrates 192.5 Protein 34.3 Fat 33.8 Other Fiber Fiber- 14.3gm #Asparagus heads #Black peppercorns #Broccoli #Parmesan cheese Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article