Lavender-Infused White Wine Risotto with Spring Vegetables

This elegant and fragrant lavender-infused white wine risotto is a delightful dish that brings a touch of spring to your table. The creamy risotto is gently cooked with a hint of lavender and white wine, creating a sophisticated balance of flavors. Fresh spring vegetables like asparagus, peas, and zucchini add a vibrant crunch and color, completing this exquisite dish.

Ingredients:- 1 cup Arborio rice- 4 cups vegetable broth- 1 cup dry white wine- 1 small onion, finely chopped- 2 cloves garlic, minced- 1/2 cup grated Parmesan cheese- 1 tablespoon dried lavender (food-grade)- 1 cup asparagus, chopped into 1-inch pieces- 1 cup frozen peas- 1 small zucchini, diced- 3 tablespoons olive oil- Salt and pepper to taste- Fresh parsley, chopped (for garnish)

Instructions:

1. In a small pot, heat the vegetable broth and keep it warm on low heat.
2. In a large skillet or saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent and fragrant, about 3-4 minutes.
3. Add the Arborio rice to the skillet and stir well to coat the rice with oil. Toast the rice for about 2 minutes, stirring frequently.
4. Pour in the white wine and add the dried lavender. Stir continuously until the wine has been absorbed by the rice.
5. Begin adding the warm vegetable broth to the rice, one ladle at a time, stirring constantly. Allow each addition of broth to be absorbed before adding more. This process takes about 20-25 minutes. The rice should be creamy and tender but still have a slight al dente bite.
6. While the risotto is cooking, heat the remaining tablespoon of olive oil in a separate skillet over medium heat. Add the chopped asparagus, peas, and diced zucchini. Sauté the vegetables until they are tender-crisp, about 5 minutes. Season with salt and pepper to taste.
7. Once the risotto has reached the desired consistency, stir in the grated Parmesan cheese. Adjust the seasoning with salt and pepper.
8. Gently fold the sautéed vegetables into the risotto. Mix well to combine.
9. Serve the lavender-infused white wine risotto hot, garnished with freshly chopped parsley. Enjoy!