Spring Vegetable Lemon Risotto (Printable)
Tender spring vegetables meld with creamy Arborio rice and fresh lemon for a bright, satisfying dish.
# What You'll Need:
→ Vegetables
01 - 1 cup asparagus, trimmed and cut into 1-inch pieces
02 - 1 cup fresh or frozen peas
03 - 1 cup baby spinach leaves
04 - 1 small zucchini, diced
05 - 1 small leek, white and light green parts only, thinly sliced
→ Grains
06 - 1½ cups Arborio rice
→ Aromatics
07 - 2 tablespoons unsalted butter
08 - 2 tablespoons olive oil
09 - 2 cloves garlic, minced
10 - 1 small shallot, finely chopped
→ Liquids
11 - ½ cup dry white wine
12 - 4 cups low-sodium vegetable broth, warmed
13 - 1 teaspoon lemon zest
14 - 2 tablespoons freshly squeezed lemon juice
→ Dairy
15 - ½ cup grated Parmesan cheese (plus extra for serving)
16 - 2 tablespoons unsalted butter (for finishing)
→ Seasonings
17 - Salt and freshly ground black pepper, to taste
18 - 2 tablespoons chopped fresh herbs (parsley, chives, or basil)
# Directions:
01 - Warm the vegetable broth in a saucepan over low heat and keep it simmering throughout the cooking process.
02 - In a large, heavy-bottomed pan, heat 2 tablespoons olive oil and 2 tablespoons butter over medium heat. Add the shallot, leek, and garlic. Sauté for 2–3 minutes until softened but not browned.
03 - Add the Arborio rice and stir for 1–2 minutes to coat the grains and toast lightly until edges become translucent.
04 - Pour in the white wine and cook, stirring constantly, until completely absorbed by the rice.
05 - Add one ladleful of warm broth to the rice and stir gently. When the liquid is mostly absorbed, add another ladleful. Continue adding broth gradually and stirring frequently to develop creaminess.
06 - After 10 minutes of cooking, add the asparagus, zucchini, and peas to the risotto. Continue cooking, adding broth as needed and maintaining the gentle simmer.
07 - When the rice is just tender and the vegetables are bright, stir in the spinach, lemon zest, and lemon juice. Cook for 1–2 minutes until the spinach wilts.
08 - Remove from heat. Stir in the Parmesan cheese, 2 tablespoons butter, and fresh herbs until melted and creamy. Season with salt and pepper to taste.
09 - Serve immediately, garnished with extra Parmesan and herbs if desired.
# Cooking Tips:
01 -
- The combination of tender vegetables and bright lemon makes this risotto taste like spring on a plate
- Once you get the rhythm of adding broth and stirring, it becomes a meditative and rewarding process
02 -
- Stirring frequently helps release starch from the rice which creates the natural creamy sauce
- Adding cold broth can halt the cooking process and affect the final texture
03 -
- Taste the rice toward the end of cooking to catch it at perfect al dente before it turns mushy
- Grate your own Parmesan instead of buying pre grated for better melting and flavor