Spring Vegetable Risotto

Why You’ll Love This Recipe

This risotto is incredibly versatile, budget-friendly, quick, and beginner-friendly, making it a perfect choice for both casual dinners and elegant gatherings. Its bright, fresh vegetables combined with a rich, creamy texture create a comforting yet refreshing dish that everyone will love. Plus, it’s easy to customize with whatever veggies are on hand.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Arborio rice

• Fresh spring vegetables (peas, asparagus, zucchini)

• Vegetable broth

• Lemon juice

• Parmesan cheese

• Butter

• Garlic

• Onion

• Olive oil

• Salt and pepper

Directions

1. Heat a large skillet over medium heat. Add olive oil or butter.

2. Sauté onion and garlic until softened, about 3-4 minutes.

3. Add the spring vegetables and cook until just tender.

4. Stir in the Arborio rice, cooking for 1-2 minutes until lightly toasted.

5. Add a splash of lemon juice, stirring until absorbed.

6. Add warm vegetable broth one ladleful at a time, stirring constantly and allowing each addition to absorb before adding more.

7. Continue stirring and adding broth for about 20-25 minutes, until the rice is creamy and al dente.

8. Stir in butter and Parmesan cheese off the heat for a rich, creamy finish.

9. Let the risotto rest a few minutes before serving. Garnish with extra Parmesan and fresh herbs if desired.

Servings and Timing

This recipe makes 4 servings and takes about 40 minutes total: 10 minutes for prep and 30 minutes for cooking.

Variations

• Add spinach, kale, or other leafy greens for extra nutrition.

• Incorporate mushrooms for an earthy depth.

• For a citrusy twist, stir in more lemon zest at the end.

• Make it spicy with a pinch of red pepper flakes.

• Use different seasonal vegetables like bell peppers or green beans.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of vegetable broth or water to bring back the creamy consistency. Freezing is not recommended as it may alter the texture, but it can be done if necessary.

FAQs

Can I substitute vegetable broth with chicken broth?

Yes, chicken broth can be used for a richer flavor if you are not vegetarian.

Can I make this dish ahead of time?

Risotto is best fresh, but you can prepare it ahead and reheat gently with a bit of broth.

How do I store leftovers?

Place in an airtight container and refrigerate for up to 3 days.

Can I freeze risotto?

Freezing is not ideal, but it can be done for up to 1 month; reheat slowly with added liquid.

How can I make this dish spicier?

Add red pepper flakes or a pinch of cayenne when sautéing the garlic and onion.

What other vegetables can I use?

You can substitute with mushrooms, spinach, bell peppers, or any seasonal veggies.

Is Arborio rice necessary?

Yes, Arborio rice is ideal because it releases starch that creates the creamy texture.

What can I use instead of lemon juice?

You can use a little extra vegetable broth mixed with a touch of vinegar for a similar effect.

How do I know when the risotto is done?

The rice should be tender but still have a slight bite (al dente), and the texture should be creamy.

What should I serve with spring vegetable risotto?

It pairs beautifully with a fresh green salad, garlic bread, or roasted vegetables.

Conclusion

Spring Vegetable Risotto is the ultimate way to celebrate seasonal produce with a dish that’s both hearty and fresh. With its creamy texture, vibrant vegetables, and comforting flavors, it’s perfect for weeknight dinners, spring gatherings, or anytime you crave something special yet simple. Enjoy every creamy, cheesy bite!

Spring Vegetable Risotto

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• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Dinner, Main Course, Vegetarian
• Method: Stove-Top (Sautéing and Simmering)
• Cuisine: Italian-Inspired
• Diet: Vegetarian

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Description

Celebrate seasonal freshness with this Spring Vegetable Risotto, a creamy, velvety dish featuring peas, asparagus, zucchini, and bright lemon flavor. Perfect for cozy dinners or elegant gatherings, this risotto delivers a comforting, cheesy, and vibrant meal everyone will adore!

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Ingredients

Arborio rice

Fresh spring vegetables (peas, asparagus, zucchini)

Vegetable broth

Lemon juice

Parmesan cheese

Butter

Garlic

Onion

Olive oil

Salt

Pepper

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Instructions

1. Heat a large skillet over medium heat and add olive oil or butter.

2. Sauté onion and garlic until softened, about 3–4 minutes.

3. Add the spring vegetables and cook until just tender.

4. Stir in Arborio rice and cook for 1–2 minutes until lightly toasted.

5. Add a splash of lemon juice, stirring until absorbed.

6. Gradually add warm vegetable broth one ladleful at a time, stirring constantly, allowing each addition to absorb before adding more.

7. Continue for about 20–25 minutes, until rice is creamy and al dente.

8. Off the heat, stir in butter and Parmesan cheese for a rich, creamy finish.

9. Let the risotto rest for a few minutes before serving. Garnish with extra Parmesan or fresh herbs if desired.

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Notes

Add leafy greens like spinach or kale for extra nutrients.

For a deeper flavor, mix in sautéed mushrooms.

For more citrus brightness, finish with lemon zest.

Add spice with red pepper flakes.

Use other seasonal vegetables like bell peppers or green beans for variation.