Description
Spring Vegetable Risotto is a creamy, comforting Italian rice dish made with Arborio rice, fresh asparagus, peas, zucchini, and yellow squash. Finished with Parmesan cheese, butter, and a touch of lemon, this seasonal recipe is perfect as a vegetarian main course or an elegant side dish for spring gatherings.
Ingredients
Scale
- 6 cups vegetable stock
- 1/4 cup olive oil
- 1 cup yellow onion, diced
- Salt, to taste
- Dash red pepper flakes (optional)
- 2 cloves garlic, minced
- 2 cups Arborio rice
- 1/2 cup dry white wine
- 1/2 pound asparagus spears, cut into 1-inch pieces
- 1 cup zucchini, diced
- 1 cup yellow squash, diced
- 1 cup peas (fresh or frozen)
- 4 tablespoons unsalted butter
- 1 cup Parmesan cheese, freshly grated
- Fresh parsley, chopped (optional)
- Fresh lemon juice, to taste (optional)
Instructions
- In a medium saucepan, bring the vegetable stock to a gentle simmer, then reduce heat and keep warm over low heat.
- Heat olive oil in a large Dutch oven over medium heat. Add diced onion, salt, and red pepper flakes. Sauté for 1 minute, then add garlic and cook for 2 more minutes until fragrant.
- Add Arborio rice to the pan and stir to coat. Toast for about 1 minute until lightly fragrant.
- Pour in the white wine, stirring continuously until fully absorbed.
- Add 1/2 cup of warm vegetable stock to the rice. Stir every 30–60 seconds until the liquid is absorbed.
- Continue adding stock in 1/2 cup increments, stirring and allowing each addition to absorb before adding more.
- After about 4 cups of stock have been added, stir in asparagus, zucchini, yellow squash, and peas. Continue adding stock gradually, stirring frequently.
- Taste the rice as it cooks. When it is creamy and tender with a slight al dente bite, stop adding liquid.
- Remove from heat and stir in butter and Parmesan cheese until fully melted and creamy.
- Adjust seasoning with salt and lemon juice if desired. Garnish with parsley and serve immediately.
Notes
- Always use warm stock to maintain even cooking and achieve a creamy texture.
- Do not rinse Arborio rice, as the starch is essential for creaminess.
- Stir consistently but gently to release starch without overworking the rice.
- Risotto is best served immediately, as it thickens upon standing.
- Reheat leftovers with a splash of stock or water to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 538 kcal
- Sugar: 5 g
- Sodium: 1214 mg
- Fat: 25 g
- Saturated Fat: 11 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 62 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 41 mg
Keywords: Spring Vegetable Risotto, creamy risotto, asparagus risotto, pea risotto, vegetarian risotto, Italian rice dish, seasonal spring recipe