Spring Vegetable Risotto Lemon (Print Version)
A creamy risotto featuring tender spring vegetables and a bright hint of lemon for a fresh, vibrant meal.
# Recipe Ingredients:
→ Vegetables
01 - 1 cup asparagus, cut into 1-inch pieces
02 - 1 cup fresh peas (or frozen, thawed)
03 - 1 cup zucchini, diced
04 - 1 cup baby spinach leaves
05 - 1 medium shallot, finely chopped
06 - 2 cloves garlic, minced
→ Risotto Base
07 - 1 1/2 cups Arborio rice
08 - 4 cups low-sodium vegetable broth, kept warm
09 - 1/2 cup dry white wine
→ Dairy & Flavorings
10 - 2 tablespoons unsalted butter
11 - 1/3 cup grated Parmesan cheese (plus extra for serving)
12 - Zest and juice of 1 lemon
13 - 2 tablespoons olive oil
14 - Salt and freshly ground black pepper, to taste
15 - 2 tablespoons fresh parsley, chopped (optional)
# Directions:
01 - Heat olive oil and 1 tablespoon butter in a large saucepan over medium heat. Add shallot and garlic; cook until softened, about 2 minutes.
02 - Stir in Arborio rice and cook, stirring, until lightly translucent, about 2 minutes.
03 - Pour in white wine and cook, stirring, until absorbed.
04 - Add vegetable broth 1/2 cup at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue for about 15 minutes.
05 - Stir in asparagus, peas, and zucchini. Continue adding broth and stirring for another 10 minutes, until rice is creamy and vegetables are just tender.
06 - Add spinach and cook until wilted, 2 minutes.
07 - Remove from heat. Stir in remaining 1 tablespoon butter, Parmesan, lemon zest, and lemon juice. Season with salt and pepper.
08 - Serve immediately, garnished with extra Parmesan and parsley if desired.
# Expert Advice:
01 -
- The way fresh vegetables transform the rich, creamy rice into something that feels both indulgent and light at the same time
- That moment when lemon zest hits the warm risotto and the entire kitchen suddenly smells like spring has arrived early
02 -
- The constant stirring is not just tradition, it is what helps release the rice is natural starches for that velvety texture
- Letting your broth get cold or adding it too quickly will result in uneven cooking and mushy rice
03 -
- Grate your lemon zest directly into the risotto off the heat to capture all those fragrant oils before they can evaporate
- Let the risotto rest for just one minute after adding the final butter and cheese, then stir one more time before serving