This spring vegetable risotto recipe highlights the best of April's seasonal produce, combining fresh asparagus, peas, and fava beans into a creamy, comforting dish. The key is toasting the arborio rice before adding warm stock gradually.
A finishing touch of lemon zest and fresh herbs elevates the dish from simple to spectacular. This recipe serves four and takes approximately 45 minutes from start to finish.
Pair it with a crisp white wine for an elegant weeknight dinner.
