Spring Vegetable Risotto Lemon (Print View)

Creamy Arborio rice cooked with spring vegetables and a zesty touch of fresh lemon zest and juice.

# 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)

# How to Make:

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.
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, until the rice is creamy and al dente (about 18–20 minutes total).
06 - After 10 minutes of cooking, add the asparagus, zucchini, and peas to the risotto. Continue cooking, adding broth as needed to maintain the creamy consistency.
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. Season with salt and pepper to taste.
09 - Serve immediately, garnished with extra Parmesan and herbs if desired.

# Expert Suggestions:

01 -
  • The way the lemon cuts through the richness makes each bite feel impossibly light
  • You can use whatever spring vegetables look best at the market
  • Leftovers reheat beautifully for lunch the next day
02 -
  • Risotto requires patience but not perfection, just keep stirring and adding broth gradually
  • The rice should be al dente, slightly firm in the center, not mushy
  • Let it rest for two minutes off heat before serving for the best texture
03 -
  • Room temperature broth works just fine if you forget to warm it first
  • The risotto will continue to thicken as it sits, so keep extra broth handy when reheating

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