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.
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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.
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 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.
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!
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.
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Spring Vegetable Risotto
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.
Nutrition
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.
