If you’re looking for a dish that captures the very essence of spring with every bite, let me introduce you to this Spring Vegetable Risotto. Creamy rice, fresh green veggies, and a twinkle of zesty lemon dancing with nutty Parmesan — every forkful brings the garden straight to your table. Whether you’re impressing friends or craving a comforting weeknight dinner, this risotto celebrates the best flavors of the season while letting you look like a total kitchen hero.
Ingredients You’ll Need
The charm of this Spring Vegetable Risotto is in how everyday ingredients come together in such an irresistible way. Each one adds its own touch — texture, flavor, or vibrant color — making the dish as beautiful as it is delicious.
- Olive oil: A silky base to gently soften your onions and add savory undertones.
- Onion (finely chopped): It brings subtle sweetness and depth as it melts into the background.
- Garlic (minced): Just two cloves give aromatic warmth at every turn.
- Arborio rice: The classic creamy risotto rice with enough starch to create that dreamy texture.
- Dry white wine: Adds a gentle acidity and complexity that brightens up the dish.
- Vegetable broth (kept warm): The liquid gold that carries flavor into every rice grain — warmth is key for a creamy risotto.
- Asparagus (cut into 1-inch pieces): Snap-fresh crunch and bright green color mark the arrival of spring.
- Fresh or frozen peas: These add tender pops of sweetness and vibrant color throughout.
- Zucchini (diced): A mild, mellow vegetable that soaks up flavor and adds body.
- Parmesan cheese (grated): The ultimate creamy, salty swirl at the finale.
- Unsalted butter: For that luxurious finish and satiny mouthfeel.
- Lemon juice: Don’t skip this — it’s the bright, bracing note that wakes up the whole pot.
- Salt and freshly ground black pepper: Adjust these to taste for a perfectly seasoned risotto.
- Fresh parsley (chopped, for garnish): A flutter of green at the finish line for freshness and color.
How to Make Spring Vegetable Risotto
Step 1: Sauté the Aromatics
Start with a wide, heavy-bottomed pan, heating the olive oil over medium. Add the finely chopped onion and let it gently soften for about 5 minutes. When it turns translucent and sweet, stir in the minced garlic. The kitchen will smell amazing, and this short moment is what lays the flavor foundation for your entire Spring Vegetable Risotto.
Step 2: Toast the Rice
Dump in the Arborio rice and stir thoroughly so every grain gets a glossy coating of oil. Give it a minute or two in the pan — this helps the rice keep its structure and gives your Spring Vegetable Risotto its famous creaminess down the line.
Step 3: Deglaze with Wine
Pour in the dry white wine. Stir, letting the rice absorb the wine as it gently sizzles. This step infuses a subtle tang and complexity that balances the freshness of your spring veggies.
Step 4: Add Broth Gradually
Now, here’s where patience makes magic: add the warm vegetable broth one ladleful at a time. Stir often, letting each addition absorb before adding more. After about 15 minutes, your risotto will be plump and creamy, ready to welcome all the spring vegetables.
Step 5: Mix in the Spring Vegetables
Stir in the asparagus, peas, and diced zucchini. Keep adding broth and stirring, letting the veggies soften but stay vibrantly green, about 7 to 10 minutes more. Taste a grain of rice for tenderness — it should be al dente and silky.
Step 6: Finish with Cheese, Butter & Lemon
Take the pan off the heat and fold in the grated Parmesan, butter, and lemon juice. The Spring Vegetable Risotto will instantly turn even silkier, the flavors perking up with cheesy richness and citrusy sparkle. Season to taste, then dish it up piping hot with all the anticipation it deserves!
How to Serve Spring Vegetable Risotto
Garnishes
A handful of chopped fresh parsley adds a final shower of green and a light, peppery note. For a touch more luxury, shave extra Parmesan over the top or scatter a few lemon zest curls for a zingy finish. Let your Spring Vegetable Risotto shine with color and freshness.
Side Dishes
Keep things simple and springy! A crisp salad with peppery arugula and lemon, some charred asparagus spears, or slices of good rustic bread are perfect companions. These sides bring a contrasting crunch and let the creamy risotto take center stage.
Creative Ways to Present
Ladle your Spring Vegetable Risotto into wide, shallow bowls and top each serving with a nest of microgreens, edible flowers, or roasted pistachios for crunch. If you’re feeling extra fancy, tuck a few grilled asparagus spears on top or drizzle a swirl of good olive oil for drama and sheen.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Spring Vegetable Risotto to an airtight container soon after cooling. It will keep in the fridge for up to 3 days, ready for a fast, comforting meal whenever the craving strikes.
Freezing
While risotto is best fresh, you can freeze portions for up to a month. The texture might be slightly less creamy, but it’s still delicious. Thaw it overnight in the fridge before reheating for the best results.
Reheating
To revive leftover Spring Vegetable Risotto, transfer to a pan with a splash of vegetable broth or water. Heat gently, stirring until creamy again. If using the microwave, add a bit of broth, cover loosely, and heat in short bursts, stirring in between.
FAQs
Can I use other vegetables in this risotto?
Absolutely! The beauty of Spring Vegetable Risotto is its versatility. Try swapping in spinach, leeks, or even mushrooms if that’s what’s fresh and calling your name at the market.
Is Arborio rice necessary, or can I substitute?
Arborio rice is traditional and creates that signature creaminess, but carnaroli or vialone nano are excellent Italian alternatives. Long-grain or jasmine rice just won’t give you the same texture.
How do I make this dish dairy free?
Super simple: use your favorite plant-based butter and swap the Parmesan for a vegan version, or omit it altogether. The risotto will still be creamy and packed with spring flavor!
Can I make Spring Vegetable Risotto ahead of time?
You can prepare most of it ahead, but for the creamiest result, finish the last stage (adding cheese, butter, and lemon) right before serving. If needed, cook the base, chill, and finish with veggies and cheese when ready to serve.
What can I do if my risotto is too thick?
Just add another splash of hot broth or water and stir vigorously. Risotto is meant to be creamy and spoonable, so adjust liquid as needed to keep that luscious consistency.
Final Thoughts
There’s something magical about a bowl of Spring Vegetable Risotto, especially when it’s homemade and bursting with the promise of fresh asparagus, peas, and a squeeze of sunshine. If you’ve never tried making risotto before, trust me — this recipe is both easy and absolutely worth it. Gather your ingredients and bring the taste of spring to your own table!
Print
Spring Vegetable Risotto Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A delightful spring vegetable risotto recipe that captures the essence of the season with fresh asparagus, peas, and zucchini, all cooked to creamy perfection in Arborio rice infused with white wine and Parmesan.
Ingredients
For the Risotto:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 4 cups vegetable broth, kept warm
For the Vegetables:
- 1 cup asparagus, cut into 1-inch pieces
- 1 cup fresh or frozen peas
- 1 cup zucchini, diced
Finishing Touches:
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Prepare the Risotto: Heat olive oil in a large pan over medium heat. Sauté onion until softened, about 5 minutes. Add garlic and cook for another minute. Stir in Arborio rice to coat in oil.
- Cook the Risotto: Pour in white wine and stir until mostly absorbed. Begin adding warm vegetable broth one ladle at a time, stirring frequently until absorbed. After 15 minutes, add asparagus, peas, and zucchini. Continue cooking until rice is tender and vegetables are cooked, about 7–10 minutes.
- Finish the Dish: Remove from heat and stir in Parmesan, butter, and lemon juice. Season with salt and pepper. Garnish with parsley and serve hot.
Notes
- For a dairy-free version, use plant-based butter and skip Parmesan or use a vegan alternative.
- Feel free to swap in other spring vegetables like spinach, leeks, or fava beans.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 5g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 20mg
