↑

Delicious Little Bites

Loving Life One Bite at a Time

  • About
    • Disclosure Statement
    • Work With Me
    • Contact Me
  • Recipe Index
  • Low Carb
  • Gluten Free
  • Vegetarian
  • Desserts
  • Privacy Policy
You are here: Home / Recipes / Side Dishes / Spring Vegetable Risotto

Spring Vegetable Risotto

Published April 12, 2021. Last updated August 15, 2022 by Lauren Vavala

Thanks for sharing!

spring risotto a yellow towel with text overlay
close up of spring vegetable risotto with text overlay
2 images of spring risotto with text overlay between them

Spring Vegetable Risotto is made with a classic risotto base and a medley of fresh, spring vegetables. The vegetables are roasted in the oven to enhance their flavor while keeping them crisp. This spring-time comfort food recipe can be enjoyed as a vegetarian main meal or side dish. It’s a beautiful, delicious way to highlight springs most delicious flavors.

overhead of a bowl of spring vegetable risotto with a yellow towel, fork and lemon around it on a wood background

This post contains affiliate links. See our Disclosure Statement for more information.

When I think of spring veggies, the first two that pop into my head are peas and asparagus. In this Spring Vegetable Risotto recipe, peas are mixed throughout the risotto and fresh asparagus is roasted until crisp in the oven along with summer squash and zucchini.

The risotto itself is more of a classic risotto recipe that includes garlic, shallots, Parmesan cheese and lemon. While it is a definitely a spring-time comfort food, this dish is still surprisingly light and fresh.

This spring risotto recipe is very similar to my most popular risotto recipe – Lemon Parmesan Risotto with Roasted Butternut Squash, just with different, more seasonally appropriate vegetables.

If you love asparagus, be sure to also check out my recipes for Prosciutto Wrapped Asparagus with Parmesan Cheese and Almonds and Broiled Asparagus with Parmesan Cheese Sauce.

Why This Recipe Works

This risotto has a unique combination of flavors. The zesty lemon, nutty Parmesan cheese, and a variety of fresh spring vegetables meld perfectly together. It’s also very versatile in that you can substitute or add some of your other favorite spring vegetables. Some other options you might enjoy are are green beans, leeks, ramps, carrots and mushrooms.

You can serve this risotto as a main, vegetarian dish or along side most chicken, turkey, beef, or pork dishes. It’s also a perfect addition to spring holiday meals and gatherings, such as Easter.

Risotto is really not that difficult to make. It does have a reputation of being a bit more complex. In actuality, all you need is a little patience and the ability to stir it frequently to achieve the traditional creamy texture that is risotto. The vegetables roast while you prepare the risotto, which allows you the ability to focus more on the necessary techniques of cooking risotto.

How to Make Spring Vegetable Risotto

Ingredients

  • Arborio Rice: this is the best rice for risotto.
  • Fresh Vegetables: asparagus, squash, zucchini, shallots, garlic and peas (you can also use frozen peas). You can substitute other spring vegetables that you enjoy. Green beans, ramps, leeks, carrots and/or mushrooms make for great additional mix-ins.
  • White Wine: use a white wine that you enjoy the flavor of. If you’d rather not use alcohol, you can use additional stock.
  • Vegetable Stock: I recommend unsalted so that you can better control the salt content yourself, but any kind works. If you are gluten free, be sure your stock is also gluten free.
  • Lemon: compliments the vegetables and adds brightness and a little zest to the recipe.
  • Parmesan Cheese: fresh is best, but pre-grated will work, as well.

The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.

Prep!

Mince the garlic, dice the shallot and cut the asparagus, squash, and zucchini into bite size pieces. Zest and juice the lemon.

Preheat your oven to 425°F.

Create!

Place the chopped asparagus, squash, and zucchini on a baking sheet lined with a Silpat mat or aluminum foil. Drizzle on 1 tablespoon of the olive oil and season with salt and pepper.

Place in the oven and roast for 15-20 minutes, tossing halfway, or until crisp-tender.

Garlic and shallots cooking in a silver pot over a wood background

Meanwhile, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the garlic and shallot and cook until soft, about 2-3 minutes.

Risotto rice in a silver pot with a spatula

Stir in the rice and cook for another 1-2 minutes to lightly toast. This step is important as toasting the rice slows down the absorption of the liquid, keeping it from getting mushy.

Add the wine and stir until it is fully absorbed. Add 1 cup of the vegetable stock and cook, stirring almost constantly, until it is also fully absorbed.

Repeat this process, letting each cup fully absorb before adding the next. Add the last cup 1/4 cup at a time, as you may not need the full amount. Continue until the rice is creamy and al dente. I usually use 3 1/2 to 4 cups.

Risotto with peas in a silver pot over a wood background

Remove the pan from the heat and stir in the butter, lemon juice, lemon zest and Parmesan cheese. Stir until fully melted, blended and cheesy.

Mix in the peas.

You can either mix in the roasted vegetables, or serve them on top of the finished risotto.

Present!

CLose up of spring vegetable risotto in a black, white and green bowl over a wood background with a yellow towel partially showing

Serve hot, topped with extra Parmesan cheese, if desired.

Tips and Techniques

  • Use arborio rice. It’s the best rice to give you the creaminess that makes risotto, risotto!
  • Don’t skimp on the stirring. Stirring is what breaks down the starch in the rice to make it creamy. You can take short breaks, but don’t go too long without giving it a good stir.
  • Use room temperature or warm stock on the stove before adding it to the rice.
  • Don’t rush the process. Keep the stove top set at medium. Perfect risotto takes a little time.

FAQ’s

Is Risotto Rice Or Pasta? 

Risotto is actually a rice dish. It’s made with arborio rice which, when stirred frequently, releases starches and becomes very creamy.

What Can Be Used In Place Of White Wine In Risotto? 

While most risotto recipes call for the use of white wine, you can substitute additional stock or water instead.

How Do You Store Leftover Risotto? 

Leftover risotto can be store in airtight containers in the refrigerator. Use within 5 days. While there will definitely be texture changes when reheated, risotto can also be frozen for up to 6 months.

More Recipes

Roasted Butternut Squash Risotto with Brussels Sprouts
This Roasted Butternut Squash Risotto is made from a blend of creamy rice, warm spices, and fall vegetables. Topped with Brussels sprouts, cranberries, and walnuts, it's a delicious side dish for all of your fall dishes and holiday meals. 
Get The Recipe
Roasted Butternut Squash Risotto with Brussels Sprouts, Cranberries, and Walnut on a Blue Plate with a Blue Napkin
Chicken Risotto with Parmesan and Peas
Chicken Risotto is a hearty, one pan dinner recipe. It’s loaded with juicy chunks of chicken, Parmesan cheese and peas in a creamy risotto base. This dish takes less than an hour to make and is perfect for weeknights or entertaining guests.
Get The Recipe
Overhead of Chicken Risotto in a black skillet with a wood turner in it
Pumpkin Risotto
Pumpkin Risotto is a savory side dish that is just perfect alongside all of your favorite fall recipes. It’s easy to make, yet an impressive dish for holidays and gatherings.

Get The Recipe
Pumpkin Spice Risotto in a white dish over a white background

Love this recipe for Spring Vegetable Risotto? Follow me on Pinterest, Instagram, and Facebook for more!

If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!

CLose up of spring vegetable risotto in a black, white and green bowl over a wood background with a yellow towel partially showing
Print

Spring Vegetable Risotto

Spring Vegetable Risotto is made with a classic risotto base and a medley of fresh, spring vegetables. The vegetables are roasted in the oven to enhance their flavor while keeping them crisp. This spring-time comfort food recipe can be enjoyed as a vegetarian main meal or side dish. It's a beautiful, delicious way to highlight springs most delicious flavors.
Course Main Dish, Side Dish
Cuisine Gluten Free, Vegetarian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings
Calories 346kcal
Author Lauren Harris

Ingredients

  • 2 tablespoons extra virgin olive oil * divided
  • 1 cup asparagus (bite size pieces)
  • 1 cup yellow squash (bite size pieces)
  • 1 cup zucchini (bite size pieces)
  • 2 cloves garlic (minced)
  • 1 shallot (diced or sliced thin)
  • 1 1/2 cups arborio rice
  • 1/2 cup white wine
  • 4 cups vegetable stock (room temperature or warmed on the stove)
  • 2 tablespoons unsalted butter
  • 2 teaspoons fresh squeezed lemon juice
  • 1 teaspoon lemon zest (from one lemon)
  • 1/2 cup Parmesan cheese (shredded or grated)
  • 1 cup peas (fresh or frozen)
  • salt and pepper (to taste)

Instructions

  • Preheat your oven to 425°F.
  • Place the chopped asparagus, squash, and zucchini on a baking sheet lined with a Silpat mat or aluminum foil. Drizzle on 1 tablespoon of the olive oil and season with salt and pepper. Place in the oven and roast for 15-20 minutes, or until crisp tender.
  • Meanwhile, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the garlic and shallot and cook until soft, about 2-3 minutes.
  • Stir in the rice and cook for another 1-2 minutes, stirring frequently, to lightly toast.
  • Add the white wine and cook, stirring constantly, until it’s absorbed.
  • Add 1 cup of the vegetable stock and cook, stirring frequently, until it is also fully absorbed.
  • Repeat this process, letting each cup fully absorb before adding the next. Add the last cup 1/4 cup at a time until the rice is creamy and al dente. You may or may not need the full 4 cups.
  • Remove the pan from the heat, then stir in the butter, lemon juice, lemon zest, and Parmesan cheese. Stir until fully melted and blended into the rice.
  • Mix in the peas and stir until warmed through. Season with salt and pepper, as needed.
  • You can either mix in the roasted vegetables, or serve them on top of the finished risotto.
  • Serve hot topped with extra Parmesan cheese, if desired.

Notes

Tips and Techniques

  • Only use arborio rice. It’s the best rice to give you the creaminess that makes risotto, risotto!
  • Don’t skimp on the stirring. Stirring is what breaks down the starch in the rice to make it creamy. You can take short breaks, but don’t go too long without giving it a good stir.
  • Use room temperature or warm stock on the stove before adding it to the rice.
  • Don’t rush the process. Keep the stove top set at medium. Perfect risotto takes a little time.
  • Leftover risotto can be store in airtight containers in the refrigerator. Use within 5 days. While there will definitely be texture changes when reheated, risotto can also be frozen for up to 6 months.
 
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 346kcal | Carbohydrates: 49g | Protein: 8g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 799mg | Potassium: 281mg | Fiber: 3g | Sugar: 4g | Vitamin A: 950IU | Vitamin C: 19.6mg | Calcium: 120mg | Iron: 3.3mg

This recipe was originally published on April 2, 2018. It was updated with improved images, step-by-step instructions, tips, techniques, FAQ’s and video in April 2021.

Related Posts

Roasted Butternut Squash medley with brussels sprouts, cranberries, walnuts, and goat cheese with a spatula lifting some up
Roasted Fall Vegetables (with Cranberries and Maple Walnuts)
Roasted Butternut Squash Risotto with Brussels Sprouts, Cranberries, and Walnut on a Blue Plate with a Blue Napkin
Roasted Butternut Squash Risotto with Brussels Sprouts
Apple Walnut Salad with Balsamic Vinaigrette
Close up of a scoop of broccoli casserole being lifted up with a wood turner.
Keto Broccoli Casserole
A serving of spanakopita being lifted up over the casserole dish with a server.
Spanakopita (Savory Greek Spinach Pie)

Filed Under: Gluten Free, Main Dish, Recipes, Side Dishes, Vegetarian

Welcome, I'm Lauren!

Delicious Little Bites is where I share all types of recipes from appetizers to desserts. You will also find plenty of keto, gluten free, and vegetarian recipes here to help you put a delicious meal on the table every night that the whole family will love! Read More...

as seen on


Copyright ©2023, Delicious Little Bites. All Rights Reserved.