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Spring Vegetable Risotto

Vibrant spring vegetable risotto with asparagus and peas on white plate.
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A creamy, comforting risotto that celebrates spring produce. This streamlined version uses the classic slow-stir method to coax starch from Arborio rice, creating a luxurious texture with minimal dairy. It’s a simple, one-pot weeknight wonder featuring asparagus, peas, and leeks.

Ingredients

Scale
  • 1 1/2 cups Arborio rice
  • 4 cups low-sodium vegetable or chicken broth, kept warm
  • 1 large leek, white and light green parts only, thinly sliced
  • 3 cloves garlic, minced
  • 1 bunch asparagus (about 1 lb), woody ends snapped off, cut into 1-inch pieces
  • 1 cup fresh or frozen peas
  • 1/2 cup dry white wine (like Sauvignon Blanc)
  • 4 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil
  • 3/4 cup freshly grated Parmesan cheese, plus more for serving
  • 1/4 cup heavy cream or half-and-half (optional)
  • Zest and juice of 1 lemon
  • 2 tablespoons chopped fresh parsley, tarragon, or chives
  • Kosher salt and freshly ground black pepper

Instructions

  1. Prep your station. Warm broth in a saucepan. Have all chopped vegetables, grated cheese, and lemon zest/juice ready.
  2. In a large, heavy-bottomed pot, heat 2 tbsp butter and olive oil over medium heat. Add leek and a pinch of salt. Cook until softened, 5-7 min. Add garlic; cook 30 sec.
  3. Add Arborio rice. Stir constantly for 2-3 min until grains are coated and edges turn translucent.
  4. Pour in white wine. Stir continuously until wine is fully absorbed.
  5. Add warm broth, one ladleful (about 1/2 to 3/4 cup) at a time. Stir gently and wait until liquid is almost absorbed before adding the next. Continue for 20-25 min.
  6. When rice is almost tender and about 3/4 of broth is used, stir in asparagus pieces. Continue adding broth and stirring. After 3-4 min, stir in peas.
  7. Once rice is al dente and vegetables are tender, remove pot from heat. Stir in remaining 2 tbsp butter, Parmesan, optional cream, lemon zest, and a big squeeze of lemon juice. Taste and season with salt and pepper.
  8. Let risotto sit, covered, for 2-3 min off heat. Stir in fresh herbs. Serve immediately with extra Parmesan.

Notes

Always use warm broth to maintain steady cooking. Do not add all liquid at once. Adding the final butter and cheese off the heat prevents greasiness. For a dairy-free version, use plant-based butter and vegan Parmesan.

Nutrition

Find it online: https://harmonymeal.com/spring-vegetable-risotto/