Save This Italian-inspired spring risotto blends tender asparagus, peas, zucchini, and spinach with creamy Arborio rice infused with lemon zest and juice. Slowly cooked with white wine and vegetable broth, it achieves a rich, delicate texture complemented by Parmesan cheese and fresh herbs. The harmonious balance of fresh vegetables and citrus notes creates a light yet satisfying dish perfect for a vegetarian main course.
The first really warm day of spring always makes me crave something light but comforting. I made this risotto on a Tuesday when the farmers market had just started stocking fresh peas again, and my kitchen smelled like lemon and butter for hours. My roommate kept wandering in, asking if it was done yet.
I served this to my parents last month when they came over to see my new apartment. My dad, who claims not to like risotto because its too heavy, went back for seconds. The vegetables keep it bright, and nobody leaves the table feeling weighed down.
Ingredients
- Arborio rice: This short-grain rice releases starch slowly to create that signature creamy texture without needing heavy cream
- Asparagus, peas, and zucchini: Quick-cooking spring vegetables that stay tender-crisp and add pops of color
- Lemon zest and juice: The secret ingredient that makes the whole dish sing and cuts through the richness
- Warm vegetable broth: Adding hot broth instead of cold keeps the cooking temperature steady and the rice cooking evenly
- Parmesan and butter: Stirred in at the very end for that luxurious restaurant-style finish
Instructions
- Get your broth warming:
- Pour the vegetable broth into a medium saucepan and set it over low heat. Keep it simmering gently while you cook everything else.
- Sauté the aromatics:
- Melt the butter with olive oil in a large heavy pan. Add the shallot, leek, and garlic, cooking until soft and fragrant but not browned.
- Toast the rice:
- Add the Arborio rice and stir for a minute or two until the grains look slightly translucent around the edges.
- Deglace with wine:
- Pour in the white wine and stir constantly until its completely absorbed into the rice.
- Begin the broth ritual:
- Add one ladleful of warm broth, stirring gently until almost absorbed. Continue adding broth one ladle at a time, stirring frequently.
- Add the harder vegetables:
- After about 10 minutes of adding broth, toss in the asparagus, zucchini, and peas. Keep adding broth and stirring.
- Finish with spinach and lemon:
- When the rice is creamy and al dente, stir in the spinach, lemon zest, and lemon juice. Cook just until the spinach wilts.
- The grand finish:
- Remove from heat and stir in the Parmesan, remaining butter, and fresh herbs. Season generously with salt and pepper.
Save This recipe has become my go-to for spring birthdays and casual dinner parties. Last week I made it while catching up with an old friend, and we ended up eating straight from the pan while standing at the counter.
Choosing Your Vegetables
The beauty here is flexibility. If asparagus isnt in season or looks tired at the store, swap in sugar snap peas or fava beans. The goal is vegetables that cook quickly and stay bright.
Perfecting That Creamy Texture
Stirring is non-negotiable, but you dont need to go crazy. Gentle motion helps release the rice starch without breaking the grains. Think of it as a meditation, not a workout.
Make It Your Own
This risotto base plays well with almost anything. Try adding fresh herbs from whatever looks best at the market, or top with toasted pine nuts for crunch.
- Keep extra warm broth handy in case the rice needs more liquid than expected
- Room temperature butter melts in more evenly than cold straight from the fridge
- Grate your own Parmesan instead of buying pre-grated for better melting and flavor
Save Theres something deeply satisfying about standing at the stove, ladling broth, and watching raw ingredients transform into something creamy and whole. I hope this recipe finds its way into your spring rotation.
Recipe FAQs
- → What vegetables are included in this risotto?
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Asparagus, peas, baby spinach, zucchini, and leek are combined to add fresh spring flavors and textures.
- → How is the lemon incorporated in the dish?
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Lemon zest and freshly squeezed lemon juice are stirred in near the end to provide a bright, zesty finish.
- → Can I use vegetable broth for this dish?
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Yes, warm vegetable broth is gradually added while cooking to achieve the creamy risotto texture.
- → What type of rice should I use?
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Arborio rice is recommended for its creamy consistency when cooked slowly with liquids.
- → Is it possible to make this dish vegan?
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Use vegan butter and replace Parmesan with a plant-based alternative to keep it dairy-free.
