Looking for a dish that screams fresh, vibrant, and full of flavor? This Spring Vegetable Risotto is your answer. The creamy, rich risotto comes alive with the crisp, colorful vegetables of spring, making it the perfect comfort meal for any season. Trust me, the combination of tender rice, perfectly sautéed veggies, and that buttery finish will make you want to cozy up with a bowl every night. Ready to indulge in a plate of pure goodness? Let’s dive in!
Why You’ll Love Spring Vegetable Risotto
This isn’t just any risotto – it’s a celebration of spring’s best vegetables, combined with the creamy texture of risotto. Here’s why it’s going to be your new favorite:
Versatile: Serve it as a main dish or a side – it works for both casual dinners and special occasions. You can easily adjust the veggies based on what’s in season or what you have in the fridge.
Budget-Friendly: Risotto doesn’t have to break the bank. With just a few pantry staples and some fresh veggies, you’ve got yourself a dish that’s both affordable and elegant.
Quick and Easy: Don’t let the creamy texture fool you – risotto is surprisingly simple to make. With a little stirring and patience, you can have a delicious meal ready in just 30 minutes.
Customizable: The beauty of risotto is how you can mix and match. Add more veggies, swap in your favorite herbs, or throw in some cheese for an extra boost of flavor.
Crowd-Pleasing: This risotto is creamy, savory, and packed with flavor, making it a guaranteed hit with both kids and adults alike. It’s the perfect dish to share around the table.
Ingredients
Let’s break down the ingredients that will bring this risotto to life:
Arborio Rice: This short-grain rice is perfect for risotto because it releases starch as it cooks, creating that creamy texture we all love.
Vegetable Broth: A flavorful base that infuses the rice with savory goodness. Homemade or store-bought, it’s the foundation for your risotto.
Asparagus: Fresh asparagus adds a delightful crunch and a touch of spring to the dish. Its slightly earthy flavor balances beautifully with the creamy rice.
Peas: Tender peas are sweet and pop in your mouth, giving the risotto a lovely burst of color and flavor.
Carrots: These add a mild sweetness and a nice bit of crunch, complementing the other veggies.
Onion and Garlic: The aromatic foundation of any good risotto, these ingredients bring depth and flavor to the dish.
Parmesan Cheese: A generous amount of grated Parmesan gives the risotto its rich, cheesy finish. It melts into the rice beautifully, adding creaminess and depth.
Butter: A good bit of butter at the end of cooking gives the risotto that rich, silky texture that makes it so irresistible.
Fresh Herbs (like thyme or parsley): A sprinkle of fresh herbs at the end adds a fresh, herbal note that brightens the whole dish.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s get cooking and make this creamy, veggie-packed risotto:
Cook the Veggies: Start by sautéing the onions and garlic in a bit of butter or olive oil over medium heat until they’re soft and fragrant. Add the carrots and cook for a few more minutes until they’re just tender. Then toss in the asparagus and peas and cook until they’re just starting to soften. Set aside.
Prepare the Broth: While the veggies are cooking, warm the vegetable broth in a separate pot. Keep it simmering on low heat so it’s ready to add to the rice.
Cook the Rice: In the same pan you used for the veggies, add a little more butter or oil and toast the Arborio rice for 1-2 minutes. This step helps the rice release its starch later. Once the rice is lightly toasted, add a splash of white wine (optional) and stir until it’s absorbed.
Add the Broth: Begin adding the warm broth one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding the next ladle. Keep stirring and adding broth until the rice is tender and creamy – about 20 minutes.
Finish with Butter and Cheese: Once the rice is perfectly cooked and creamy, stir in the butter, Parmesan, and fresh herbs. This gives the risotto its velvety texture and rich flavor.
Serve and Enjoy: Serve the risotto warm, garnished with extra Parmesan and fresh herbs if desired. This dish is the perfect comfort food that’s packed with vibrant flavors.
Nutrition Facts
Servings: 4
Calories per serving: 450
Preparation Time
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
How to Serve Spring Vegetable Risotto
This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
- Grilled Chicken or Fish: A simple grilled chicken breast or a piece of pan-seared fish would be a great protein pairing.
- Side Salad: Serve with a light side salad of mixed greens or arugula with a simple vinaigrette for a refreshing contrast.
- Crusty Bread: A slice of warm, crusty bread is perfect for soaking up the creamy risotto.
Additional Tips
- Stir often for creaminess: The key to a perfect risotto is constant stirring to release the rice’s starch and create that signature creaminess.
- Add extra veggies: Feel free to throw in extra vegetables like zucchini, spinach, or mushrooms for a more hearty dish.
- Use high-quality broth: The flavor of your broth really impacts the risotto, so choose a good vegetable or homemade broth for the best results.
- Make it ahead: Risotto is best served fresh, but you can make it ahead and reheat gently with a splash of broth.
FAQ’s
- Can I make this risotto ahead of time?
Yes, but risotto is best served fresh. You can reheat it with a bit of broth to bring it back to life. - Can I use chicken broth instead of vegetable broth?
Yes, chicken broth can be used for a slightly richer flavor. - Can I add other vegetables?
Definitely! Try adding zucchini, peas, or spinach for extra flavor and texture. - Do I have to use Parmesan cheese?
No, but Parmesan adds a creamy, salty flavor. You can substitute it with another hard cheese like Pecorino or leave it out for a dairy-free version. - What can I substitute for white wine in the recipe?
You can use vegetable broth or lemon juice for a bit of acidity without the wine. - How do I store leftover risotto?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat with a little broth to maintain the creamy texture. - Can I make this risotto without butter?
Yes, you can use olive oil or another type of fat as a substitute. - How do I make risotto more creamy?
To make it extra creamy, you can stir in a little more butter or cream at the end of cooking. - Can I make risotto without stirring constantly?
Stirring often helps release the rice’s starch, but if you’re short on time, you can stir less frequently – the risotto might be a little less creamy. - How can I make this dish vegan?
Use vegetable broth, olive oil instead of butter, and skip the cheese or use a dairy-free alternative.
Conclusion
Spring Vegetable Risotto is the perfect dish to enjoy the fresh, vibrant flavors of the season. With creamy rice, bright veggies, and a cheesy finish, it’s the kind of comforting meal that never goes out of style. So next time you’re in the mood for something cozy, flavorful, and satisfying, you’ll know exactly what to make! Enjoy every creamy bite!
Print
Spring Vegetable Risotto
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A creamy and comforting risotto featuring fresh spring vegetables like peas, asparagus, and spinach.
Ingredients
- 1 cup Arborio rice
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 4 cups vegetable broth, kept warm
- 1/2 cup peas, fresh or frozen
- 1/2 cup asparagus, chopped
- 1/2 cup spinach, chopped
- 1/4 cup Parmesan cheese, grated
- 1 tablespoon butter
- Salt and pepper to taste
Instructions
- In a large pan, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until soft and translucent, about 3-4 minutes.
- Add the Arborio rice to the pan and cook for 1-2 minutes, stirring constantly until the rice is slightly toasted.
- Pour in the white wine and cook until it is mostly absorbed by the rice.
- Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle of broth. Continue this process for about 18-20 minutes, or until the rice is cooked al dente and the risotto is creamy.
- In the last 5 minutes of cooking, add the peas, asparagus, and spinach. Stir to incorporate and cook until the vegetables are tender.
- Once the risotto is creamy and the rice is cooked, remove from heat and stir in the butter and Parmesan cheese. Season with salt and pepper to taste.
- Serve immediately, garnished with extra Parmesan if desired.
Notes
- This risotto can be made ahead and reheated gently with a splash of broth or water.
- For a richer flavor, you can add a splash of heavy cream at the end of cooking.
- Feel free to mix in other spring vegetables like peas, fava beans, or artichokes.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg