Ah, risotto—a dish that feels like a warm hug, only with a whole lot of flavor and comfort! If you’re craving a recipe that’s both light and satisfying, this Spring Vegetable Risotto is going to be your new best friend. It’s creamy, dreamy, and packed with fresh, vibrant vegetables that scream spring. Just imagine the earthy sweetness of peas, asparagus, and zucchini, all wrapped up in a luscious, creamy rice base. It’s elegant, but don’t let that fool you—it’s also super easy to make and perfect for any occasion.
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The beauty of risotto is that it’s simple yet sophisticated, and with spring’s bounty of fresh veggies, you’re in for a treat. Grab a glass of white wine (optional, but highly recommended) and let’s get cooking!
Why You’ll Love Spring Vegetable Risotto
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a special dinner or just looking for a delicious way to enjoy seasonal veggies, this dish is perfect for the occasion. Here’s why it’s a crowd favorite:
Versatile: Serve it as a standalone meal or alongside your favorite protein—chicken, shrimp, or even a nice piece of salmon. It pairs well with so many dishes, or you can simply enjoy it on its own.
Seasonal Goodness: Fresh, in-season veggies like peas, asparagus, and zucchini really shine here. It’s a great way to take advantage of what spring has to offer.
Quick and Easy: Risotto may sound fancy, but it’s actually surprisingly simple. With a few basic ingredients and a bit of patience, you’ll have a creamy, dreamy risotto in no time.
Customizable: Not a fan of one of the veggies? Swap it for another one! You can make this dish your own by adjusting the ingredients to your taste or what you have on hand.
Light Yet Satisfying: It’s creamy, but not too heavy. Perfect for spring evenings when you want something delicious but light enough to enjoy without feeling sluggish.
Ingredients in Spring Vegetable Risotto
Let’s talk about what you’ll need to bring this risotto to life. It’s all about fresh, seasonal ingredients that come together in the creamiest way possible.
Arborio Rice: The secret to that creamy texture. Arborio rice has a high starch content that creates the perfect, luxurious risotto.
Olive Oil: You’ll use this to sauté the veggies and start building that beautiful flavor base.
Shallots: Milder than onions but just as flavorful. They add a subtle sweetness to the dish.
Garlic: Because garlic makes everything better, right? It infuses the risotto with a savory punch.
Vegetable Broth: The key liquid for cooking the rice. You can also use chicken broth if you prefer, but vegetable broth keeps it light and fresh.
White Wine: A little splash of dry white wine adds depth and acidity, balancing out the richness of the risotto.
Parmesan Cheese: Because no risotto is complete without a generous handful of freshly grated parmesan. It brings richness and that unmistakable umami flavor.
Asparagus, Zucchini, and Peas: The star vegetables here! They’re light, fresh, and packed with flavor, making this risotto feel like spring in a bowl.
Lemon Zest: A bright burst of citrus that lifts the whole dish, making the flavors pop.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Ready to create some magic in your kitchen? Let’s get cooking:
Prepare Your Equipment: Start by bringing your vegetable broth to a simmer in a saucepan. Keep it warm on the stove while you make the risotto. This helps the rice cook evenly.
Sauté the Veggies: In a large pan, heat the olive oil over medium heat. Add the shallots and garlic and cook until softened, about 2 minutes. Add the asparagus, zucchini, and peas, and sauté for another 3-4 minutes. The veggies should be tender but still vibrant.
Cook the Rice: Add the Arborio rice to the pan with the veggies and stir to coat the rice in the oil. Let it toast lightly for a minute, then add the white wine. Stir until the wine is mostly absorbed by the rice.
Add the Broth: Start adding the warm vegetable broth, one ladleful at a time, stirring constantly. Allow the liquid to be absorbed before adding more broth. Keep stirring gently; this is the key to creamy risotto! Continue adding broth and stirring until the rice is tender and creamy, about 18-20 minutes.
Finish the Dish: Once the rice is cooked to your liking, stir in the freshly grated parmesan cheese and lemon zest. Season with salt and pepper to taste.
Serve and Enjoy: Spoon the risotto into bowls and garnish with a bit more parmesan and fresh herbs, if you like. Serve warm, and enjoy the vibrant flavors of spring!
Nutrition Facts
Servings: 4
Calories per serving: [Calorie count per serving]
Preparation Time
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
How to Serve Spring Vegetable Risotto
This risotto is so good on its own, but here are some great pairings to elevate your meal:
Fresh Salad: A crisp green salad with a tangy vinaigrette is the perfect contrast to the creamy risotto.
Grilled Chicken or Fish: A simple, grilled protein complements the richness of the risotto beautifully. Lemon-herb chicken or salmon would be perfect.
Crusty Bread: Serve with some warm, crusty bread to mop up every last creamy bite of risotto.
Herb Garnish: Top with some fresh parsley or basil for a pop of color and freshness.
Additional Tips
Prep Ahead: Chop the vegetables and prepare the broth ahead of time to make the cooking process even faster when you’re ready to make dinner.
Customize the Veggies: If you can’t find the veggies listed, don’t worry—this dish is flexible! You can swap in other spring vegetables like baby carrots, peas, or even spinach.
Make It Vegan: Skip the parmesan cheese or use a vegan version to make this dish plant-based.
Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to 2 days. To reheat, simply add a splash of broth to loosen it up and heat gently on the stove.
Double the Batch: If you’re cooking for a crowd or want leftovers, this recipe easily doubles. Just make sure you have a large enough pan!
FAQ Section
Q1: Can I use a different type of rice?
A1: Arborio rice is the best choice for risotto due to its high starch content, but you can use Carnaroli or Vialone Nano rice if you can find them. These varieties will give you similar results.
Q2: Can I make this dish ahead of time?
A2: Risotto is best served fresh, but you can prepare the veggies and broth ahead of time to make the cooking process faster when you’re ready to eat.
Q3: How do I store leftovers?
A3: Store leftovers in an airtight container for up to 2 days. When reheating, add a bit more broth to maintain the creamy texture.
Q4: Can I freeze this dish?
A4: Risotto doesn’t freeze well because it can become mushy when thawed. It’s best enjoyed fresh.
Q5: Can I use other vegetables?
A5: Absolutely! You can swap in other veggies like spinach, peas, or even roasted tomatoes for a new flavor profile.
Q6: Can I make this risotto without wine?
A6: Yes! If you prefer to skip the wine, you can substitute it with extra broth for a slightly different flavor.
Q7: Is there a way to make this dish spicier?
A7: You could add a pinch of red pepper flakes while sautéing the garlic or stir in some chili powder to give it a little kick.
Q8: Can I use Parmesan substitutes?
A8: Yes! Try using a dairy-free parmesan if you need to make this recipe dairy-free or vegan.
Q9: How can I make this risotto even creamier?
A9: Stir in a little bit of butter at the end for extra richness, or use heavy cream in place of some of the broth.
Q10: Can I double this recipe?
A10: Yes! Just make sure you use a large enough pan to cook the risotto and keep an eye on the liquid ratio.
There you have it—Spring Vegetable Risotto that’s light, creamy, and packed with fresh flavors. It’s the perfect dish to celebrate the season and indulge in something satisfying yet refreshing. Whether you’re serving it as a main course or a side, this risotto is bound to be a hit. Enjoy!
Print
Spring Vegetable Risotto
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Spring Vegetable Risotto is a creamy and flavorful dish that highlights the best of spring produce, including asparagus, peas, and broad beans. It’s the perfect balance of lightness and comfort, with a touch of lemon zest and freshly grated Parmesan to elevate the flavor.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 leek, finely sliced
- 2 garlic cloves, crushed
- 300g risotto rice
- 80ml dry white wine (optional)
- 2 pints hot vegetable stock
- 100g frozen broad beans, thawed and shelled
- 125g asparagus, sliced
- 75g courgette (zucchini), thinly sliced
- 150g frozen peas or petit pois, thawed
- Zest and juice of one small lemon
- 50g freshly grated vegetarian parmesan
- Sea salt and freshly ground black pepper
- 75g herb cream cheese (optional)
- 2 tablespoons freshly chopped herbs (parsley and dill), optional
Instructions
- Pour the hot vegetable stock into a pan and let it simmer gently over low heat. In a large, heavy-bottomed saucepan, heat the oil and butter over low heat.
- Add the sliced leek and sauté for a few minutes until soft and translucent. Add the garlic and cook for 1-2 more minutes, avoiding browning.
- Stir in the risotto rice, ensuring all grains are coated with oil and butter. If using, add the wine and let it reduce.
- Add a ladleful of hot stock and stir constantly until the liquid is absorbed. Continue adding stock, one ladleful at a time, until the rice is tender but still firm in the center, about 25 minutes.
- After 10 minutes, add the broad beans and thicker asparagus pieces. After 15 minutes, add the asparagus spears, courgettes, and peas. Stir and add stock as needed.
- Once the rice is cooked, remove the pan from heat. Stir in the lemon zest, juice, half of the parmesan cheese, and cream cheese (if using). Cover the pan and let the risotto rest for 1 minute.
- Season with salt and pepper to taste, stir in herbs (if using), and serve with the remaining parmesan.
Notes
- To keep the risotto creamy, stir frequently and add stock gradually.
- Herb cream cheese can be omitted for a lighter dish, or kept for extra creaminess.
- Feel free to adjust the vegetables according to what’s in season.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 30mg