Creamy Spring Vegetable Risotto: A Fresh Delight

Spring is here, and with it comes the vibrant colors and fresh flavors of spring vegetables. Imagine a creamy risotto, bursting with peas, asparagus, and a hint of lemon zest, warming your soul as you savor each spoonful. The aroma wafts through your kitchen, wrapping you in a cozy embrace that whispers, “Get ready for an unforgettable meal.”

This Spring Vegetable Risotto is not just a dish; it’s an experience that brings back memories of sunny picnics and family gatherings. Picture this: laughter fills the air, children chase butterflies in the garden, and the delicious scent of risotto simmers gently on the stove. This dish is perfect for those moments when you want to impress guests or simply treat yourself to something special that celebrates the season.

I still remember the first time I made this risotto; my friends couldn’t stop raving about it. They insisted I was some sort of culinary wizard!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Arborio Rice: The star of risotto, this short-grain rice gives a creamy texture when cooked

• Fresh Asparagus: Look for bright green stalks; they add crunch and flavor to your dish

• Green Peas: Frozen or fresh work wonders; they pop with sweetness in every bite

• Vegetable Broth: Homemade is best, but store-bought works fine for convenience

• White Wine: Choose a dry variety to bring out the flavors without overwhelming sweetness

• Parmesan Cheese: Freshly grated gives that rich umami kick essential for risotto

• Fresh Lemon Zest: A sprinkle brightens everything up with a refreshing zing

• Olive Oil & Butter: A combination enhances richness while adding depth to flavors

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Spring Vegetable Risotto

Prep Your Ingredients: Gather all your ingredients so you’re ready to go. Chop asparagus into bite-sized pieces and measure out your rice and broth.

Sauté Aromatics: In a large pan over medium heat, add olive oil and butter until melted. Toss in chopped onions and garlic until they’re golden brown and fragrant.

Add Rice & Wine: Stir in Arborio rice until coated in oil. Pour in white wine and let it simmer until mostly absorbed – get ready for that heavenly smell!

Add Broth Gradually: Pour in vegetable broth one ladle at a time. Stir continuously until each addition is absorbed before adding more; patience makes perfect risotto.

Add Vegetables & Seasoning: When the rice is al dente, fold in asparagus and peas along with lemon zest. Cook until veggies are tender yet vibrant.

Finish with Cheese & Serve!: Remove from heat and stir in Parmesan cheese until creamy. Taste for seasoning; serve hot with extra cheese sprinkled on top for good measure!

Now you have an irresistible bowl of Spring Vegetable Risotto that not only looks beautiful but tastes divine! Enjoy every creamy bite as you celebrate springtime flavors with friends and family around the table!

Perfecting the Cooking Process

Start by sautéing onions and garlic, then add Arborio rice before gradually incorporating broth, stirring frequently for creaminess.

Add Your Touch

Feel free to mix in seasonal veggies like asparagus or peas, and top with fresh herbs or cheese for extra flavor.

Storing & Reheating

Store leftover risotto in an airtight container in the fridge. Reheat on low heat, adding a splash of broth for creaminess.

Sharing this recipe always brings back memories of family gatherings where we’d all dive into a big bowl of risotto, laughing and sharing stories over each creamy bite.

FAQ

What type of rice is best for Spring Vegetable Risotto?

Arborio rice is ideal due to its high starch content, creating that creamy texture.

Can I make Spring Vegetable Risotto ahead of time?

Risotto is best enjoyed fresh but can be stored and reheated if necessary.

What can I substitute for Arborio rice?

Carnaroli or Vialone Nano are great alternatives if you can’t find Arborio rice.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Spring Vegetable Risotto

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Jennifer
• Total Time: 40 minutes
• Yield: Serves 4

Print Recipe

Pin Recipe

Description

Spring Vegetable Risotto is a delightful dish that captures the essence of the season, combining creamy Arborio rice with vibrant asparagus and sweet peas. This comforting risotto, brightened with fresh lemon zest, is perfect for family gatherings or an intimate dinner, offering a burst of flavor in every bite. Embrace the joy of spring with this easy-to-follow recipe that transforms simple ingredients into an unforgettable culinary experience.

---

Ingredients

Scale 1x2x3x

• 1 cup Arborio rice
• 1 cup fresh asparagus, chopped
• 1 cup green peas (fresh or frozen)
• 4 cups vegetable broth
• ½ cup dry white wine
• ½ cup freshly grated Parmesan cheese
• Zest of 1 lemon
• 2 tbsp olive oil
• 2 tbsp butter
• Salt and pepper to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prep your ingredients by chopping asparagus and measuring out rice and broth.
2. In a large pan over medium heat, melt olive oil and butter. Sauté onions and garlic until golden brown.
3. Add Arborio rice and stir to coat in oil. Pour in white wine and simmer until mostly absorbed.
4. Gradually add vegetable broth one ladle at a time, stirring continuously until each addition is absorbed.
5. Once rice is al dente, fold in asparagus, peas, and lemon zest; cook until veggies are tender yet vibrant.
6. Remove from heat and stir in Parmesan cheese until creamy. Adjust seasoning as needed before serving hot.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Stirring
• Cuisine: Italian

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 360
• Sugar: 3g
• Sodium: 720mg
• Fat: 14g
• Saturated Fat: 6g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 3g
• Protein: 10g
• Cholesterol: 20mg