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Spring Vegetable Risotto

Deliciously Easy Spring Vegetable Risotto You’ll Crave!

This Spring Vegetable Risotto features creamy Arborio rice combined with fresh vegetables, delivering a delightful taste of spring.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the Risotto
  • 1 cup Arborio Rice Essential for that creamy texture; substitute with Carnaroli for a similar consistency.
  • 4 cups Vegetable Broth Ensure it's warm to maintain the risotto's silkiness.
  • 1 medium Onion Adds sweetness; shallots can be used for a subtler flavor.
  • 2 cloves Garlic Mince finely to avoid bitterness from browning.
  • 2 tablespoons Olive Oil Base for sautéing; butter serves as a richer substitute.
  • 2 tablespoons Unsalted Butter Contributes to creaminess; feel free to use salted for extra flavor.
For the Fresh Vegetables
  • 1 cup Asparagus Offers tender freshness; replace with green beans if out of season.
  • 1 cup Peas Both fresh and frozen work beautifully.
  • 1 cup Baby Carrots Add a delightful crunch; regular carrots may be sliced thin.
  • 1 medium Zucchini Delivers moisture and light sweetness; yellow squash can also be used.
For the Finishing Touches
  • 1 cup Parmesan Cheese Completes the flavor profile; nutritional yeast is a great dairy-free substitute.
  • 1/4 cup Fresh Parsley Adds color and brightness; cilantro can give a fresh twist.
  • 2 tablespoons Lemon Juice Balances flavors with its bright acidity.

Equipment

  • large sauté pan

Method
 

How to Make Spring Vegetable Risotto
  1. Wash and chop all vegetables to create a colorful medley. Mince the garlic and measure your rice and broth, keeping the vegetable broth warm on the stove for easy incorporation later.
  2. Heat olive oil and unsalted butter in a large sauté pan over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-4 minutes. Stir in the minced garlic for 30 seconds.
  3. Add the Arborio rice, stirring to coat each grain in the aromatic oil and butter. Cook for 1-2 minutes until the edges of the rice start to appear translucent.
  4. Pour in warm vegetable broth, half a cup at a time. Stir consistently until the liquid is absorbed before adding more. Continue this for about 18-20 minutes.
  5. During the last 8 minutes of cooking, add the asparagus and baby carrots. Then, add the peas and zucchini about 3-4 minutes before you finish cooking.
  6. Remove the pan from the heat and stir in grated Parmesan, chopped parsley, and lemon juice. Serve immediately to enjoy the beautiful creamy texture!

Notes

For best flavor and texture, serve the risotto right after cooking; it doesn’t hold well if left to sit.