It’s a Spring Risotto, it has peas and carrots, it’s colorful, so I would say there should be no doubt, it’s a spring risotto, albeit impromptu, and even in the wrong season.
Up until five minutes ago, the title I had in mind was something like Risotto with whatever there is, or Last-minute Risotto, or even just Impromptu Risotto, because the true essence of this recipe is not in the ingredients, but in that impromptu.

The story is all here:
it’s Friday, it’s 2:33 PM, I’ve just finished the grandma duties, and I rush to the kitchen, the hungry teenage son is already back from school, and I discover that the pasta supply is finished.
To prevent the cold dish hypothesis in mid-November, I’m obliged to rice (due to the pasta-loving son who is resistant to rice, it often happens that rice here is a fallback when pasta is finished);
(and it is always greeted with an “oh no, rice again!” even if the last risotto was three months ago);
(the only exception: tomato rice, but this time the tomato supply ops also finished 😂).

I opt for plain rice for which I already foresee a series of “oh no” etc., etc., and then I recall having in the fridge the vegetable broth prepared yesterday for grandma’s soups.
I turn towards a risotto with vegetable broth to be creamed later with butter and parmesan, a scenic variant to plain rice.
Boasting gourmet skills, which I don’t have, used to work. Now less, but I still try.

I slice a piece of leek and put it in the pan; while the leek goes, I tell myself that maybe I have peas in the freezer,
here everyone, son included, likes legumes quite a lot, so I hope there are some, so the dish is complete, and I manage with a single dish.
I check, there are, phew!, I take two handfuls; I cross my fingers on the cooking time of the frozen peas thrown into the pan just like that, and pour the rice.
What do I deglaze the rice with now? What do I deglaze it with since there’s no wine? Oh well, fortunately the beer (leftover from yesterday, which I wanted to use for a focaccia) comes to my rescue; I deglaze with the beer, let it dry, pour the vegetable broth, and go on with the cooking of the just-decided pea risotto.

In the meantime, between one ladle of broth and another, all those carrot pieces sticking out of the broth attract me; and I tell myself that a touch of color wouldn’t be bad for this pea risotto; I start adding some carrots, then I get carried away and also add the celery, and then, well, the green beans.
I don’t think the idea is bad, even if I know my judgment is too biased, and my tastes too different from those of the family’s anti-risotto member, but oh, he will adapt, after all, this house is not a hotel, that’s how it was said once, right?

I cream with butter and parmesan, at least let’s keep one thing thought from the start the same, and bring to the table, waiting for the sure “oh no rice again” and an “oh no vegetables again”.
And instead, he eats with his head down, until I hear:
Good.
😲 Oh, really???
Yes, good. It’s good, good.
😵
😍

I confess I believed I would have had to skip today’s release of Light and Tasty, as today’s topic was “risotto.” I had no recipes ready, and this impromptu risotto then became spring risotto, no, it just wasn’t planned.
Fortunately, taking a couple of photos as a memory of what you cook sometimes brings good luck!

And in the end, this spring risotto turned out good, so much so as to be son-proof who doesn’t like risottos. And sorry if it’s not much ohh yeahhh! 😃