If you ask me, nothing says “springtime on a plate” quite like a bowl of creamy, vibrant risotto loaded with fresh seasonal veggies! This Spring Vegetable Risotto is packed with tender asparagus, sweet peas, and a hint of lemon—bringing sunshine to every bite.
If you’re craving something ultra-comforting but still light and fresh, this risotto is calling your name!
Why You’ll Love This Recipe
- Bursting with Spring Flavors: Fresh asparagus, peas, and lemon make this dish bright and seasonal.
- Creamy Without the Cream: The starch from the rice makes it ultra-luxurious—no need for heavy cream!
- Customizable: Easily swap in your favorite seasonal vegetables or make it dairy-free.
- Perfect for All Occasions: Great as a special weeknight meal or an elegant dinner party side.
Ingredients Breakdown
Essential Ingredients:
- Arborio Rice: The classic risotto rice, known for its creamy texture. Don’t substitute regular rice—Arborio is key!
- Vegetable Broth: Warm broth gives risotto its signature texture while infusing every bite with flavor.
- Asparagus & Peas: Spring’s best green veggies, bringing a pop of freshness.
- Parmesan Cheese: Stirred in at the end for that irresistible umami kick.
- White Wine: Adds depth and brightness. If you don’t have it, use extra broth.
- Fresh Lemon Zest: Because a little citrus makes everything taste like sunshine!
Pro Tips:
- Use Warm Broth: Always keep your broth warm—adding cold liquid can shock the rice and interrupt the cooking process.
- Stir, But Not Too Much: Stir often to release the starches but avoid constant stirring, which can make the risotto gluey.
Step-by-Step Instructions
- Warm the Broth: In a saucepan, heat your vegetable broth and keep it warm over low heat.
- Sauté the Aromatics: In a large skillet or pot, heat olive oil over medium heat. Sauté a diced onion until soft and translucent, about 3 minutes.
- Add the Rice: Stir in Arborio rice and toast for 1-2 minutes until the edges look slightly translucent.
- Pour in the Wine: Add white wine and let it simmer until mostly absorbed.
- Add the Broth Gradually: One ladle at a time, add warm broth, stirring occasionally until absorbed before adding more.
- Incorporate the Veggies: When the rice is nearly finished (around 15 minutes in), stir in asparagus and peas.
- Finish with Flavor: Once the rice is creamy and al dente, stir in butter, Parmesan, and lemon zest.
- Serve & Enjoy: Plate up immediately with extra cheese and fresh herbs on top!
Chef’s Tips and Tricks
- Time it Right: Add delicate veggies like peas toward the end to retain their bright color and texture.
- Skip the Heavy Cream: Traditional risotto doesn’t need it! The creamy consistency comes from the rice itself.
- Don’t Rush: Risotto rewards patience—slowly adding broth transforms it into something magical.
Recipe Variations and Serving Suggestions
Make it Your Own:
- Protein Boost: Add grilled shrimp or chicken for a heartier dish.
- Make it Vegan: Swap out Parmesan for nutritional yeast and use dairy-free butter.
- Mushroom Lover?: Stir in sautéed mushrooms for extra umami oomph.
Pairing Ideas:
Serve this risotto with a crisp white wine (hello, Sauvignon Blanc!) and a side of crusty bread to soak up every last bite.
FAQs
Can I make risotto ahead of time?
It’s best enjoyed fresh, but you can prep it and stop cooking about 5 minutes before it’s fully done. When ready to serve, add a splash of warm broth and finish cooking.
Can I freeze risotto?
Technically, yes—but risotto loses its creamy texture when frozen. If you have leftovers, store them in the fridge for up to 3 days.
What if I don’t have Arborio rice?
You can use Carnaroli or Vialone Nano rice, but avoid regular long-grain rice—it won’t give you the creamy consistency we need!
Spring Vegetable Risotto Recipe
Prep Time: 10 minutes | Cook Time: 25 minutes | Servings: 4
Ingredients:
- 4 cups vegetable broth, warmed
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 1 small onion, finely diced
- 2 tbsp olive oil
- 1/2 cup Parmesan cheese, grated
- 1 tbsp unsalted butter
- 1 cup asparagus, chopped
- 3/4 cup peas (fresh or frozen)
- 1 tsp lemon zest
- Salt & pepper, to taste
Instructions:
- Keep broth warm in a saucepan over low heat.
- In a large skillet, sauté onion in olive oil over medium heat until soft.
- Add Arborio rice and toast for 1-2 minutes.
- Pour in white wine and let it absorb completely.
- Gradually add broth, stirring occasionally, until rice is tender (about 18-20 minutes).
- Stir in asparagus and peas during the last 5 minutes of cooking.
- Remove from heat and mix in Parmesan, butter, and lemon zest.
- Season to taste and serve hot with extra cheese!
This Spring Vegetable Risotto is comfort food with a fresh twist, and I just know you’re going to love it! Give it a try, and don’t forget to tag your creation with #TheKitchensAid—I’d love to see your take on it!
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