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–+ servings
spring vegetable risotto

Creamy Spring Vegetable Risotto Bursting with Fresh Flavor

This spring vegetable risotto is a celebration of seasonal flavors, featuring asparagus, peas, and a creamy texture that makes it perfect for any weeknight.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Lunch
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto Base
  • 3 tablespoons unsalted butter for a dairy-free option, use vegan butter
  • 1 cup leeks use only the white and light green parts
  • 1 cup Arborio rice essential for that creamy texture
  • ½ cup dry white wine substitute with additional stock for non-alcoholic option
  • 4 cups low sodium chicken or vegetable stock ensure it’s warm when added
Fresh Vegetables
  • 1 cup sliced radishes can replace with similarly crunchy veggies
  • 1 cup bite-sized asparagus pieces cut into pieces
  • 1 cup frozen peas remember to thaw before using
Finishing Touches
  • ½ tablespoon lemon zest zest from about half a lemon
  • ½ cup grated Parmesan cheese freshly grated is best
  • ½ cup mascarpone cheese avoid substituting with American cream cheese
  • 2 tablespoons chives fresh herb garnish; scallions or parsley can be alternatives
Seasoning
  • to taste salt
  • to taste freshly cracked black pepper

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Melt 3 tablespoons of unsalted butter in a large pot over medium heat. Add the sliced leeks and sauté for about 5 minutes until translucent.
  2. Add 1 cup of Arborio rice, stirring into the leeks for about 1 minute. Pour in ½ cup of dry white wine, stirring until mostly absorbed.
  3. Lower heat and add warmed stock, about ½ cup at a time, stirring and allowing rice to absorb liquid, for 18-20 minutes.
  4. Stir in 1 cup of sliced radishes with another ½ cup of stock, cooking until tender and absorbed, about 5 minutes.
  5. Fold in 1 cup of asparagus pieces and the remaining stock, allowing asparagus to soften for 3-4 minutes. Mix in 1 cup of thawed peas.
  6. Remove from heat and stir in the zest of half a lemon, salt and pepper to taste. Mix in remaining butter, ½ cup of grated Parmesan, and ½ cup of mascarpone cheese.
  7. Serve immediately in warm bowls, garnished with lemon zest, grated Parmesan, and chopped chives.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 45mgSodium: 300mgPotassium: 600mgFiber: 6gSugar: 2gVitamin A: 800IUVitamin C: 30mgCalcium: 250mgIron: 2mg

Notes

For best results, use warm stock and stir occasionally to allow rice to absorb liquid properly. Do not overcook the rice to maintain the creamy texture.

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