If you’re looking for a dish that truly celebrates the best of the season, Spring Vegetable Risotto is the way to go. Bright green vegetables, velvety Arborio rice, and a touch of zesty lemon come together in a comforting, creamy bowl that’s both luxurious and nourishing. This recipe is as perfect for a weeknight dinner as it is for a casual dinner party, thanks to its vibrant flavors and impressive appearance. Trust me, once you try Spring Vegetable Risotto, you’ll find yourself looking for excuses to make it again and again!
Ingredients You’ll Need
Every ingredient in Spring Vegetable Risotto has a purpose—whether it’s to build flavor, create that signature creamy texture, or add a pop of color. With a handful of simple yet special items, you’ll be amazed at how much depth and freshness each bite delivers.
- Olive oil: Adds fruity, rich undertones and helps gently sauté your aromatics.
- Butter: Infuses the risotto with silkiness and an irresistible mouthfeel.
- Shallot: Offers a delicate sweetness and aromatic base that sets the flavor foundation.
- Garlic: Brings a gentle kick and complexity to the overall profile.
- Arborio rice: The hero of the dish; its high starch content is essential for creamy risotto.
- Dry white wine (optional): Adds acidity and depth, making flavors sing—feel free to skip if you don’t have it on hand!
- Low-sodium vegetable broth: A flavorful base that soaks into every grain for a perfectly seasoned finish.
- Asparagus: Tender, fresh, and vibrantly green—a hallmark of springtime cooking.
- Peas: Sweet and bright, fresh or frozen peas work beautifully.
- Zucchini: Offers a subtle, comforting bite and pretty flecks of green.
- Parmesan cheese: Savory, nutty, and key for that luscious risotto finish.
- Fresh parsley or basil: Chopped herbs give aromatic lift and a burst of freshness.
- Salt: Brings everything into balance—taste as you go!
- Black pepper: Adds subtle warmth to tie all the flavors together.
- Lemon zest (optional): Finishes each bowl with citrusy brightness—don’t skip if you love zing!
How to Make Spring Vegetable Risotto
Step 1: Sauté the Aromatics
Start by heating the olive oil and butter in a large saucepan over medium heat. Once the butter is melted and the oil shimmers, add the finely chopped shallot. Cook for about 2 to 3 minutes, stirring often, until the shallot turns soft and translucent. Next, stir in the minced garlic and Arborio rice, letting the mixture cook for another minute or two—this toasts the rice ever so slightly and releases a mouthwatering aroma that sets the tone for your risotto adventure.
Step 2: Deglaze With Wine
Pour in the dry white wine (if using) and give everything a good stir. The wine will sizzle, release a fabulous aroma, and quickly reduce. Let it cook until almost all the liquid has evaporated—this step infuses the rice with acidity and depth. If you’re skipping the wine, just move ahead to the broth.
Step 3: Gradually Add Broth
This is where the magic of Spring Vegetable Risotto comes alive! Add the warm vegetable broth half a cup at a time, stirring constantly and waiting for each addition to be absorbed before pouring in more. This patient process, which takes about 18 to 20 minutes, is what transforms simple rice into creamy risotto. Don’t rush—enjoy the rhythm and let the savory aroma fill your kitchen.
Step 4: Add the Spring Vegetables
When the rice is nearly al dente (tender with just a hint of bite), stir in the chopped asparagus, sweet peas, and diced zucchini. Continue to add broth as needed, letting the veggies cook until they’re crisp-tender and the risotto is lusciously creamy. Not only do the vegetables deliver bursts of color and texture, but they also create that signature springtime freshness.
Step 5: Finish and Serve
Remove your risotto from the heat and stir in the grated Parmesan, salt, black pepper, and fresh herbs. Give it a final taste for seasoning, then scoop into bowls. If you love a bright finish, sprinkle each serving with lemon zest and an extra shower of Parmesan. Congratulations—you’ve just mastered Spring Vegetable Risotto!
How to Serve Spring Vegetable Risotto
Garnishes
The right garnish can really take Spring Vegetable Risotto to the next level. Lemon zest brings a fresh pop of brightness, while a scattering of chopped parsley or basil delivers color and a lovely herbal note. A final dusting of extra Parmesan never hurts, either. Each topping not only adds beauty, but also layers of complementary flavor that make each spoonful pop.
Side Dishes
This risotto is hearty, but it pairs wonderfully with a simple green salad dressed with lemony vinaigrette or a plate of roasted radishes and carrots. If you’re feeling rustic, serve with slices of crusty bread to help scoop up every last bit of creamy risotto. For a heartier meal, it’s a fantastic match for a light protein, such as grilled shrimp or seared tofu.
Creative Ways to Present
If you want to impress guests or just add some fun to your weeknight, try spooning Spring Vegetable Risotto into individual ramekins, or serve on a large platter surrounded by extra spring veggies for a family-style feast. For an elegant touch, top each plate with a poached egg or edible flowers for that restaurant-worthy presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Spring Vegetable Risotto can be stored in an airtight container in the refrigerator for up to 3 days. As it sits, the risotto will thicken, but the flavors continue to meld and deepen. When you’re ready for round two, it will be just as comforting as the first time!
Freezing
While risotto is best enjoyed fresh, you can freeze leftovers if needed. Pack the cooled risotto into freezer-safe containers, leaving a bit of space at the top for expansion. When reheated, the texture might be a little less creamy, but a splash of warm broth can help revive it beautifully.
Reheating
To reheat, add a spoonful or two of broth or water to the risotto and warm gently on the stovetop over low heat, stirring often. This trick restores much of that lovely creamy texture. You can also microwave in short bursts, stirring in between, but stovetop reheating gives the smoothest results.
FAQs
Can I make Spring Vegetable Risotto vegan?
Absolutely! Use a plant-based butter or olive oil instead of regular butter, and either skip the Parmesan or use your favorite dairy-free alternative. You’ll still get a creamy, indulgent risotto with all that springy freshness.
What can I use instead of Arborio rice?
Arborio rice is famous for its creamy consistency, but Carnaroli or Vialone Nano are also excellent Italian rice varieties for risotto. Regular long-grain rice won’t yield the same texture, so stick with a specialty risotto rice if you can.
How do I know when the risotto is done?
The risotto is ready when the rice is tender but still has a slight bite (al dente) and the overall consistency is rich and creamy—it should spread gently on a plate but not pool. Taste as you go to get the texture just right.
Can I add other vegetables?
Definitely! Spring Vegetable Risotto welcomes variety—try stirring in blanched fava beans, baby spinach, or even a few artichoke hearts. Just be mindful to add more delicate veggies toward the end so they don’t overcook.
What wine pairs well with this risotto?
A crisp, dry white wine such as Sauvignon Blanc or Pinot Grigio complements the fresh flavors in Spring Vegetable Risotto and works well both for deglazing and for sipping alongside your meal.
Final Thoughts
If there’s one dish that captures the joy and renewal of spring, it’s this Spring Vegetable Risotto. From its color-packed veggies to its creamy, dreamy rice, it’s a guaranteed mood-lifter. I hope you’ll give it a try, savor every bite, and feel inspired to make it your own as you celebrate the best the season has to offer.
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Spring Vegetable Risotto Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in the flavors of spring with this creamy and satisfying Spring Vegetable Risotto. Packed with seasonal vegetables and Parmesan cheese, this Italian classic is perfect for a comforting meal any day of the week.
Ingredients
Main Ingredients:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small shallot (finely chopped)
- 2 garlic cloves (minced)
- 1 cup Arborio rice
- ½ cup dry white wine (optional)
- 4 cups low-sodium vegetable broth (kept warm)
Additional Ingredients:
- 1 cup asparagus (cut into 1-inch pieces)
- 1 cup peas (fresh or frozen)
- 1 small zucchini (diced)
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley or basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- lemon zest (optional, for garnish)
Instructions
- Sauté Aromatics: In a large saucepan, heat the olive oil and butter over medium heat. Add the shallot and cook until soft, then add garlic and Arborio rice.
- Cook Rice: Pour in white wine (if using) and gradually add warm vegetable broth, stirring until absorbed, about 18–20 minutes.
- Add Vegetables: Stir in asparagus, peas, and zucchini. Continue cooking until vegetables are tender and risotto is creamy.
- Finish and Serve: Remove from heat, stir in Parmesan, salt, pepper, and herbs. Garnish with lemon zest and more Parmesan. Serve warm.
Notes
- Experiment with different spring vegetables like fava beans or spinach.
- For a vegan version, use plant-based butter and skip the cheese or opt for a dairy-free alternative.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 330
- Sugar: 4g
- Sodium: 420mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg
