Spring Vegetable Risotto is made with a classic risotto base and a medley of fresh, spring vegetables like asparagus, peas and squash. 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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Spring Vegetable Risotto recipe is a classic risotto recipe that includes garlic, shallots, Parmesan cheese and lemon to add brightness.
Peas are mixed into the risotto, while the fresh asparagus, summer squash and zucchini are roasted in the oven to keep them crisp-tender before being added on top.
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 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 dish, vegetarian dish or alongside 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, though 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 characteristic of the best risotto. The vegetables roast while you prepare the risotto, which allows you the ability to focus more on the necessary techniques of cooking risotto.
Step-By-Step Instructions
Ingredients
- 2 tablespoons extra virgin olive oil (divided)
- 1 cup asparagus (cut into bite-size pieces)
- 1 cup summer squash (cut into bite-size pieces)
- 1 cup zucchini (cut into bite size pieces)
- 2 cloves garlic (minced)
- 1 shallot (diced)
- 1 1/2 cups arborio rice: this type of rice is the absolute best for risotto. You will not get the same results from most other types of rice.
- 1/2 cup white wine: if you do not want to use wine, you can use extra stock.
- 4 cups vegetable stock (room temperature or kept warm on the stove): you can use chicken stock, if preferred. If you are gluten free, be sure to check the label on store-bought stock to ensure it does not contain gluten.
- 2 tablespoons unsalted butter
- 2 teaspoons lemon juice (freshly squeezed)
- 1 teaspoon lemon zest (from 1 lemon)
- 1/2 cup Parmesan cheese (shredded or grated)
- 1 cup peas (fresh or frozen)
- salt (to taste)
- pepper (to taste)
Chef’s Tip: You can substitute other spring vegetables that you enjoy. Green beans, ramps, leeks, carrots and/or mushrooms make for great additional mix-ins.
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. Shred the Parmesan cheese, if needed.
Preheat your oven to 425°F.
Create!
Place the chopped asparagus, squash, and zucchini on a baking sheet lined with a Silpat mat or parchment paper, if you’d like for easier cleanup. 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 or Dutch oven over medium heat. Add the garlic and shallot and cook until soft, stirring often, about 2-3 minutes.
Stir in the rice and cook, stirring often, 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 continuously stir until it is fully absorbed. Add 1 cup of stock and cook, stirring almost constantly, until it is also fully absorbed. If you need to take a break for a few seconds to rest your arm, it’s okay! The risotto needs very frequent stirring, but a break here and there won’t hurt anything.
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 keep stock warm 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 but will be worth it.
- Store leftover risotto in an airtight container in the refrigerator. Consume within 5 days.
- While there will definitely be texture changes when reheated, risotto can be frozen for up to 6 months.
More Risotto Recipes
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Spring Vegetable Risotto with Asparagus, Peas and Squash
Ingredients
- 1 cup asparagus (cut into bite-size pieces)
- 1 cup yellow squash (cut into bite-size pieces)
- 1 cup zucchini (cut into bite-size pieces)
- 2 tablespoons extra virgin olive oil (divided)
- salt (to taste)
- pepper (to taste)
- 2 cloves garlic (minced)
- 1 shallot (diced)
- 1 1/2 cups arborio rice
- 1/2 cup white wine
- 4 cups vegetable stock (room temperature or kept warm on the stove)
- 2 tablespoons unsalted butter
- 2 teaspoons lemon juice (fresh squeezed)
- 1 teaspoon lemon zest (from one lemon)
- 1/2 cup Parmesan cheese (shredded or grated)
- 1 cup peas (fresh or frozen)
Instructions
- Preheat oven to 425°F.
- Place the chopped asparagus, squash, and zucchini on a baking sheet lined with a Silpat mat or parchment paper, if you'd like for easier cleanup. Drizzle on 1 tablespoon of the olive oil and season with salt and pepper.2 tablespoons extra virgin olive oil, 1 cup asparagus, 1 cup yellow squash, 1 cup zucchini, salt, 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 or Dutch oven over medium heat. Add the garlic and shallot and cook until soft, stirring often, about 2-3 minutes.2 tablespoons extra virgin olive oil, 2 cloves garlic, 1 shallot
- Stir in the rice and cook, stirring often, 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.1 1/2 cups arborio rice
- Add the wine and continuously stir until it is fully absorbed. Add 1 cup of stock and cook, stirring almost constantly, until it is also fully absorbed.1/2 cup white wine, 4 cups vegetable stock
- 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.2 tablespoons unsalted butter, 2 teaspoons lemon juice, 1 teaspoon lemon zest, 1/2 cup Parmesan cheese
- Mix in the peas. Taste and adjust seasonings as needed.1 cup peas
- 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
- 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 keep stock warm 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 but will be worth it.
- Store leftover risotto in an airtight container in the refrigerator. Consume within 5 days.
- While there will definitely be texture changes when reheated, risotto can be frozen for up to 6 months.
Nutrition
This recipe was originally published on April 2, 2018. It was updated with new images, step-by-step instructions, tips and techniques in April 2025.
