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Spring Vegetable Risotto

Spring Vegetable Risotto
Recipe Date:
April 30, 2024
Serving Size:
Cook Time:
Imperial (US)
Spring Vegetable Risotto is everything you love about risotto: creamy, rich, and comforting. This version is made with a with fresh herbs and asparagus. It's vibrant flavors of spring in every bite is hearty enough to stand alone as a meal, or pairs well with a protein main dish.
  • 1 cup Arborio rice
  • 4 cups vegetable broth
  • 1 bunch asparagus, trimmed and cut into bite-sized pieces
  • 1 cup fresh peas, shelled
  • 3 spring onions, thinly sliced
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1/4 cup shaved Parmesan cheese
  • 2 tbsps butter
  • 2 tbsps extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • Fresh herbs (such as parsley or chives) for garnish
Prepare the Vegetables:
  • In a pot of boiling salted water, blanch the asparagus and peas for 2-3 minutes until just tender. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Drain again and set aside.
Prepare the Risotto:
  • In a separate pot, heat the vegetable broth over low heat and keep it warm.
  • In a large skillet or Dutch oven, heat the olive oil and butter over medium heat. Add the sliced spring onions and minced garlic, sautéing until softened and fragrant.
  • Add the Arborio rice to the skillet, stirring to coat the grains with the oil and butter mixture. Toast the rice for 1-2 minutes until lightly golden.
Cook the Risotto:
  • Pour in the white wine, stirring continuously, until it has been absorbed by the rice.
  • Begin adding the warm vegetable broth to the skillet, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue this process until the rice is creamy and tender, about 18-20 minutes.
Add the Vegetables:
  • During the last few minutes of cooking, gently fold in the blanched asparagus and peas, allowing them to heat through in the risotto.
  • Stir in the grated Parmesan cheese, and season the risotto with salt and pepper to taste.
  • Remove the risotto from heat and let it rest for a minute or two. If desired, garnish with fresh herbs before serving.
  • Divide the risotto among plates or bowls and serve immediately, enjoying the vibrant flavors of spring in every bite.