Spring Vegetable Risotto Lemon (Printable)
Creamy risotto featuring asparagus, peas, spinach, and lemon for a fresh, vibrant finish.
# What You Need:
→ Vegetables
01 - 1 cup asparagus, trimmed and cut into 1-inch pieces
02 - 1 cup fresh or frozen peas
03 - 1 cup baby spinach leaves
04 - 1 small zucchini, diced
05 - 1 small leek, white and light green parts only, thinly sliced
→ Grains
06 - 1½ cups Arborio rice
→ Aromatics
07 - 2 tablespoons unsalted butter
08 - 2 tablespoons olive oil
09 - 2 cloves garlic, minced
10 - 1 small shallot, finely chopped
→ Liquids
11 - ½ cup dry white wine
12 - 4 cups low-sodium vegetable broth, warmed
13 - 1 teaspoon lemon zest
14 - 2 tablespoons freshly squeezed lemon juice
→ Dairy
15 - ½ cup grated Parmesan cheese (plus extra for serving)
16 - 2 tablespoons unsalted butter (for finishing)
→ Seasonings
17 - Salt and freshly ground black pepper, to taste
18 - 2 tablespoons chopped fresh herbs (parsley, chives, or basil)
# How-To:
01 - Warm the vegetable broth in a saucepan over low heat and keep it simmering throughout the cooking process.
02 - In a large, heavy-bottomed pan, heat 2 tablespoons olive oil and 2 tablespoons butter over medium heat. Add the shallot, leek, and garlic. Sauté for 2–3 minutes until softened but not browned.
03 - Add the Arborio rice and stir for 1–2 minutes to coat the grains and toast lightly until the edges become translucent.
04 - Pour in the white wine and cook, stirring constantly, until completely absorbed by the rice.
05 - Add one ladleful of warm broth to the rice and stir gently. When the liquid is mostly absorbed, add another ladleful. Continue, adding broth gradually and stirring frequently, until the rice is creamy and al dente (about 18–20 minutes total).
06 - After 10 minutes of cooking, add the asparagus, zucchini, and peas to the risotto. Continue cooking, adding broth as needed while maintaining the gentle simmer.
07 - When the rice is just tender and the vegetables are bright, stir in the spinach, lemon zest, and lemon juice. Cook for 1–2 minutes until the spinach wilts completely.
08 - Remove from heat. Stir in the Parmesan cheese, 2 tablespoons butter, and fresh herbs. Season with salt and pepper to taste until well incorporated.
09 - Serve immediately, garnished with extra Parmesan and herbs if desired. The risotto should be loose and creamy, not stiff.
# Expert Tips:
01 -
- The way the lemon cuts through the creamy rice makes each bite feel like sunshine on a plate
- Its forgiving enough for a weeknight but impressive enough for dinner with friends
02 -
- Adding cold broth shocks the rice and ruins the texture, so keep it warm on the back burner
- The risotto will continue thickening off the heat, so pull it a tiny bit before you think its done
03 -
- Use a wide pan instead of a tall one so the broth evaporates evenly and the rice cooks at the same rate throughout
- Hold back some lemon juice to add right at the end if the dish needs an extra hit of brightness