Nothing screams spring quite like a bowl of creamy, dreamy risotto packed with vibrant veggies! This dish is my go-to when the farmers market is bursting with freshness and I want something that feels fancy but is simple enough to whip up on a Tuesday. Trust me—this Spring Vegetable Risotto is like a warm hug in a bowl, and yes, the whole family will go back for seconds!
Why You’ll Love This Recipe
Years ago when I was working as a personal chef, this dish was a favorite for spring dinner parties because it looked elegant but came together with pantry staples and seasonal greens. Now, it’s a weeknight staple in my home—equal parts comfort and celebration.
- It’s versatile and totally customizable with whatever spring veggies you have on hand.
- Made in one pan—less mess, more flavor!
- Creamy without using any cream, thanks to a classic risotto technique.
- Perfect as a main dish or a beautiful side.
Ingredients Breakdown
Essentials
- 1 ½ cups Arborio rice
- 1 small yellow onion, finely diced
- 3 tablespoons olive oil or unsalted butter
- 4–5 cups vegetable broth, warmed
- 1 cup fresh or frozen peas
- 1 cup chopped asparagus (trimmed and cut into 1-inch pieces)
- 1 zucchini, diced
- ½ cup grated Parmesan cheese (plus more for serving)
- Zest of 1 lemon
- Salt and black pepper to taste
Pro Tips
- Use homemade broth for deeper flavor—but store-bought works perfectly too, just keep it warm!
- Add a splash of white wine after toasting the rice for restaurant-level depth.
- Swap in seasonal green beans, leeks, or spinach based on what’s fresh and available.
- Top with fresh herbs like chives or basil for a bright finish.
Step-by-Step Instructions
- Warm your vegetable broth in a saucepan over low heat—it needs to stay hot while you cook.
- In a large skillet or Dutch oven, heat olive oil or butter over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
- Add the Arborio rice and stir for 1–2 minutes until slightly toasted and coated in the fat.
- If using wine, add about ½ cup and stir until mostly absorbed.
- Ladle in ½ cup of warm broth, stirring often, and wait until it’s mostly absorbed before adding the next ladle. Continue this process for about 18–20 minutes until the rice is creamy and just tender.
- Stir in your peas, asparagus, and zucchini for the last 5 minutes of cooking to keep them fresh and crisp-tender.
- Once the risotto is creamy and the rice is cooked to your liking, remove it from heat. Stir in the Parmesan, lemon zest, and season to taste with salt and pepper.
- Serve hot with extra Parmesan and a sprinkle of herbs if you like. Enjoy every bite of that spring magic!
Chef’s Tips and Tricks
- Don’t walk away! Risotto loves attention. Stir frequently so nothing sticks and everything cooks evenly.
- Warm broth is key—it helps the rice cook consistently and stay creamy.
- Finish with a touch of butter for richness if you’re feeling extra cozy.
- Add lemon juice at the end for added brightness if your veggies feel a bit too earthy.
Recipe Variations and Serving Suggestions
- Protein Boost: Add grilled shrimp, rotisserie chicken, or sautéed mushrooms for extra heft.
- Dairy-Free: Skip the cheese and stir in a tablespoon of nutritional yeast and a dollop of vegan butter instead.
- Hosting Tip: Serve in small bowls as a first course for a dinner party—it’s always a hit!
- Leftover Love: Shape chilled risotto into patties and pan-fry for delicious risotto cakes the next day.
FAQs
Can I make this ahead of time?
Risotto is best fresh, but you can prep all your veggies and even partially cook the rice (about two-thirds of the way), stop, and finish later. Just reheat with broth and stir in your final ingredients.
What kind of rice should I use?
Arborio is the classic choice because it’s starchy and creates that signature creaminess. Carnaroli or Vialone Nano also work wonderfully.
Can I freeze risotto?
Technically yes, but it’s one of those dishes that just doesn’t shine after freezing. I recommend eating it fresh or repurposing leftovers as mentioned above.
Recipe Card
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
- 1 ½ cups Arborio rice
- 1 small yellow onion, finely diced
- 3 tablespoons olive oil or unsalted butter
- 4–5 cups vegetable broth, warmed
- 1 cup peas
- 1 cup chopped asparagus
- 1 zucchini, diced
- ½ cup grated Parmesan
- Zest of 1 lemon
- Salt and pepper
Instructions:
- Warm the broth and sauté onions in oil or butter over medium heat.
- Add Arborio rice and stir until coated. Optional: deglaze with wine.
- Stir in broth one ladle at a time, allowing it to absorb between additions.
- Add the peas, zucchini, and asparagus near the end of cooking time.
- Finish with Parmesan, lemon zest, and season to taste. Serve warm.
Nutrition: ~320 calories per serving
Did you give this Spring Vegetable Risotto a try? I’d love to hear how it turned out! Leave a comment below, tag me on Instagram @thekitchensaid, or share it with a friend who loves a good springtime dinner!