Spring Vegetable Risotto

This Spring Vegetable Risotto recipe combines a variety of fresh vegetables in a creamy, lemony, risotto base!

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Spring is finally here! As I get older, I’m finding that Spring and Fall are the seasons I love the most. I don’t care for extremely hot or cold weather anymore.

I started a garden for the first time about 8 or 9 years ago when I lived in Utah. I’ve had a small garden most years since then. I’m a terrible gardener. I start off strong, but after the first few months, I don’t give it as much attention as I should. Thankfully, the vegetables that are ready for harvest in the Spring are some of my favorites! I always have an abundance of peas and lettuce!

To start off this Spring season, I decided to try to recreate a recipe that I had made years ago. It was a risotto recipe that was lemony with some common Spring vegetables mixed in it.

I have a similar recipe for Parmesan Lemon Risotto with Roasted Butternut Squash, that I make in the Fall. So, I decided to take that recipe, make a few modifications, and turn it into a Spring Risotto!

Each bite is bursting with fresh lemon and crisp vegetables! And, even though it’s rice and cheese, it still has a nice, light deliciousness about it!

I keep the recipe really simple by roasting the vegetables while cooking the rice. Once the veggies are in the oven, roll up your sleeve and prepare to stir! Your arm might be a little tired by the time the rice is done to perfection, but I promise, it’s worth it!

Spring Vegetable Risotto

Prep!

Mince the garlic, dice the shallot, and cut the asparagus, squash, and zucchini into bite size pieces. Zest and juice the lemon. Have all of your other ingredients out and ready to go!

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.

Meanwhile, heat the remaining 1 Tablespoon of olive oil in a large pot over medium heat. Add the garlic and shallot and cook until soft, about 3-4 minutes.

Stir in the rice and cook for another 1-2 minutes.

Add the cooking wine and stir until it’s absorbed. Add 1/2 Cup of the vegetable stock and cook until it is also fully absorbed.

Repeat this process, letting each 1/2 Cup fully absorb before adding the next. Continue until the rice is creamy and al dente. You may or may not need the full 4 Cups (I usually use 3 1/4 to 3 1/2 Cups).

Remove the pan from the heat, then stir in the butter, lemon juice, lemon zest, and Parmesan cheese.

Mix in the peas.

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

Present!

I like to serve this particular Spring Risotto with the roasted vegetables on top with an additional sprinkle of Parmesan cheese and/or lemon zest!

Enjoy!

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Spring Vegetable Risotto

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

 

This Spring Vegetable Risotto recipe combines a variety of fresh vegetables in a creamy, lemony, risotto base!

Course: Main Dish, Side Dish

Cuisine: Gluten Free, Vegetarian

Servings: 6 servings

Calories: 437 kcal

Author: Lauren

Ingredients

• 2 Tablespoons olive oil * divided
• 1 Cup asparagus
• 1 Cup yellow squash
• 1 Cup zucchini
• 2 cloves garlic
• 1 shallot
• 1 1/2 Cups arborio rice
• 1/2 Cup white cooking wine
• 4 Cups vegetable stock
• 2 Tablespoons butter
• 2 teaspoons lemon juice
• 1 teaspoon lemon zest * basically all of the zest from one lemon
• 1/2 Cup Parmesan cheese
• 1 Cup peas
• salt and pepper * to taste

Instructions

1. Mince the garlic, dice the shallot, and cut the asparagus, squash, and zucchini into bite size pieces. Zest and juice the lemon. Have all of your other ingredients out and ready to go! Preheat your oven to 425°F.

2. 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.

3. Meanwhile, heat the remaining 1 Tablespoon of olive oil in a large pot over medium heat. Add the garlic and shallot and cook until soft, about 3-4 minutes.
   

4. Stir in the rice and cook for another 1-2 minutes. Add the cooking wine and stir until it’s absorbed. Add 1/2 Cup of the vegetable stock and cook until it is also fully absorbed.
   

5. Repeat this process, letting each 1/2 Cup fully absorb before adding the next. Continue until the rice is creamy and al dente. You may or may not need the full 4 Cups (I usually use 3 1/4 to 3 1/2 Cups).
   

6. Remove the pan from the heat, then stir in the butter, lemon juice, lemon zest, and Parmesan cheese. Mix in the peas and stir until warmed through.

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