Spring Vegetable Risotto

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This creamy risotto is loaded with fresh spring vegetables like peas, asparagus, and leeks, finished with Parmesan and a touch of lemon. It requires about 30 minutes of active cooking but rewards you with a comforting, elegant dish.

Why You’ll Love It

  • Creamy without any cream added
  • Showcases fresh spring produce
  • Naturally vegetarian
  • Impressive enough for company
  • One pot plus one saucepan
  • Serves 4 as a main or 6 as a side

Ingredients

  • 6 cups vegetable or chicken stock
  • 3 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil
  • 1 medium leek, white and light green parts only, thinly sliced
  • 2 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 1 bunch asparagus (about 1 pound), trimmed and cut into 1-inch pieces
  • 1 cup fresh or frozen peas
  • 1 cup freshly grated Parmesan cheese, plus more for serving
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/4 cup fresh basil or mint, chopped
  • Salt and black pepper to taste

Steps

  1. Pour the stock into a medium saucepan and bring to a low simmer over medium heat, then reduce to the lowest setting to keep warm.
  2. Heat 2 tablespoons of butter and the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
  3. Add the sliced leeks and cook, stirring occasionally, for 3 to 4 minutes until softened.
  4. Add the garlic and cook for 30 seconds until fragrant.
  5. Add the Arborio rice and stir to coat each grain with the butter and oil, toasting for 1 to 2 minutes until the edges become slightly translucent.
  6. Pour in the white wine and stir constantly until it is completely absorbed, about 1 minute.
  7. Add one ladle of warm stock (about 3/4 cup) to the rice and stir frequently until the liquid is mostly absorbed.
  8. Continue adding stock one ladle at a time, stirring frequently and waiting until each addition is absorbed before adding the next.
  9. After about 15 minutes, add the asparagus pieces with the next ladle of stock.
  10. Continue the process for another 5 to 8 minutes, adding the peas with the last ladle of stock.
  11. The risotto is done when the rice is tender but still has a slight bite in the center, about 25 to 30 minutes total.
  12. Remove the pot from heat and stir in the remaining tablespoon of butter, the Parmesan cheese, lemon zest, and lemon juice.
  13. Season with salt and pepper to taste.
  14. Let the risotto rest for 2 minutes before serving.
  15. Divide among bowls and top with fresh herbs and additional Parmesan.

Helpful Tips and Substitutions

Keeping the stock warm is essential because adding cold liquid shocks the rice and results in uneven cooking.

Constant stirring is a myth, but frequent stirring helps release the starch that makes risotto creamy.

Use a wooden spoon to stir, which is gentler on the rice than metal.

The risotto should flow slowly when you tilt the bowl, not sit in a stiff mound.

Substitute shallots for leeks if needed, using about 2 medium shallots.

Add cooked shrimp or shredded chicken in the last few minutes for a protein boost.

Serving Ideas

Serve risotto immediately in warm shallow bowls for the best texture.

Top with a drizzle of good olive oil and shaved Parmesan.

Pair with a crisp green salad dressed with simple lemon vinaigrette.

Crusty bread on the side is optional but welcome for soaking up any remaining sauce.

A glass of the same white wine used in cooking makes an easy pairing.

Make-Ahead and Storage

Risotto is best served immediately but can be made partially ahead using the “par-cooking” method.

Cook the risotto through step 8, using only about two-thirds of the stock, then spread on a baking sheet to cool quickly.

Refrigerate the par-cooked risotto for up to 2 days.

To finish, reheat in a pot with the remaining warm stock, stirring until creamy, then add vegetables and finish as directed.

Leftover finished risotto can be formed into patties and pan-fried into arancini-style rice cakes.

Worth the Stirring

Risotto asks for your attention but gives back a dish that is hard to beat for pure comfort.

The spring vegetables keep it feeling fresh and light despite the richness.

Put on some music, pour a glass of wine, and enjoy the process.

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