Spring Vegetable Risotto: A Fresh and Creamy Seasonal Favorite

Spring brings an abundance of vibrant produce, and there’s no better way to celebrate the season than with a comforting yet light Spring Vegetable Risotto. This dish is creamy, full of flavor, and perfect for showcasing fresh vegetables like asparagus, peas, leeks, and baby spinach.

Whether you’re a seasoned cook or a beginner, this recipe brings out the beauty of spring’s harvest in a simple, satisfying way.

Why You’ll Love This Spring Vegetable Risotto

• Fresh & Healthy – Packed with fiber, vitamins, and antioxidants.
  
• Versatile – Use whatever spring vegetables you have on hand.
  
• Comfort Food with a Twist – Creamy risotto texture with bright, seasonal flavors.
  
• Impressive Yet Easy – Perfect for a family dinner or springtime gathering.
  

Ingredients You’ll Need

Here’s what you’ll need for a classic spring vegetable risotto:

• 1 ½ cups arborio rice
  
• 1 small leek, sliced (white and light green parts only)
  
• 1 cup asparagus tips, chopped
  
• 1 cup fresh or frozen peas
  
• 2 cups baby spinach
  
• 1 garlic clove, minced
  
• 4 cups low-sodium vegetable broth (warmed)
  
• ½ cup dry white wine (optional)
  
• ½ cup grated Parmesan cheese (or a plant-based alternative)
  
• 2 tablespoons olive oil or unsalted butter
  
• Salt and pepper to taste
  
• Zest of 1 lemon (for brightness)
  
• Fresh herbs (like parsley or basil), chopped for garnish
  

Step-by-Step Instructions

1. Prep Your Veggies

Wash and chop your vegetables so everything is ready to go. Keep them in separate bowls for easy access during cooking.

2. Sauté the Aromatics

In a large pan, heat olive oil over medium heat. Add the leeks and garlic and cook for about 3–4 minutes until softened but not browned.

3. Toast the Rice

Add the arborio rice to the pan and stir until the grains are lightly toasted and coated in oil—about 2 minutes.

4. Deglaze with Wine (Optional)

Pour in the wine and stir until it’s mostly absorbed. This adds a subtle depth of flavor.

5. Add Warm Broth Gradually

Start ladling in the warm broth, one scoop at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more. This process takes 20–25 minutes.

6. Add Vegetables

Add asparagus and peas in the last 10 minutes of cooking so they stay tender and vibrant. Stir in spinach during the final 2–3 minutes until just wilted.

7. Finish with Cheese and Lemon Zest

Once the risotto is creamy and al dente, turn off the heat. Stir in the Parmesan, lemon zest, and a pinch of salt and pepper.

8. Serve and Garnish

Spoon into bowls and top with chopped herbs, more cheese, or even a drizzle of olive oil.

Tips for Perfect Risotto

• Don’t rush – Patience is key. Add broth slowly for that rich, creamy texture.
  
• Keep stirring – Frequent stirring helps release the rice’s natural starches.
  
• Use warm broth – Cold broth slows down the cooking process and affects the texture.
  
• Adjust to taste – You can easily make this dish dairy-free or add a poached egg for extra protein.
  

FAQs About Spring Vegetable Risotto

Can I use other vegetables in this risotto?

Absolutely! Zucchini, fava beans, mushrooms, or even artichokes work beautifully in this dish. Just make sure to adjust cooking times so they stay crisp and colorful.

Is risotto gluten-free?

Yes, arborio rice is naturally gluten-free. Just ensure your broth and cheese are certified gluten-free if needed.

Can I make this risotto vegan?

Yes! Use olive oil instead of butter and swap Parmesan with a vegan cheese or nutritional yeast for a similar savory flavor.

How do I store leftovers?

Keep any leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of broth or water and stir over medium heat until creamy again.

Can I freeze risotto?

While possible, it’s not ideal. The texture may change once thawed. For best results, enjoy it fresh or refrigerate and eat within a few days.

Conclusion: A Celebration of Spring in Every Bite

Spring Vegetable Risotto is the ultimate expression of seasonal comfort food. It’s warm and satisfying while still feeling light and fresh—perfect for chilly spring nights or sunny weekend lunches. With a handful of fresh produce and a bit of stirring, you’ll create a dish that’s as beautiful as it is delicious.

Whether you’re cooking for your family or hosting a spring gathering, this risotto is sure to impress and nourish. So grab those seasonal veggies and stir up something amazing!