Spring Vegetable Lemon Risotto (Printable)
Creamy risotto featuring tender asparagus, peas, zucchini, spinach, and fresh lemon zest for brightness.
# What You'll Need:
→ Vegetables
01 - 1 cup asparagus, trimmed and cut into 1-inch pieces
02 - 1 cup fresh or frozen peas
03 - 1 cup baby spinach, roughly chopped
04 - 1 small zucchini, diced
→ Aromatics
05 - 1 medium shallot, finely chopped
06 - 2 cloves garlic, minced
→ Rice and Liquids
07 - 1 ½ cups Arborio rice
08 - 4 cups vegetable stock, kept warm
09 - ½ cup dry white wine
→ Dairy
10 - 3 tablespoons unsalted butter, divided
11 - ⅓ cup grated Parmesan cheese
→ Flavorings
12 - Zest of 1 lemon
13 - 2 tablespoons fresh parsley, chopped
14 - Salt and freshly ground black pepper, to taste
→ Garnish
15 - Lemon wedges
# Steps:
01 - Heat 2 tablespoons butter in a large, heavy-bottomed saucepan over medium heat. Add shallot and garlic; sauté until translucent, about 2 minutes.
02 - Add Arborio rice; stir for 1–2 minutes until grains are well-coated and slightly translucent at the edges.
03 - Pour in white wine and cook, stirring, until almost fully absorbed.
04 - Add 1 ladleful of warm vegetable stock. Stir frequently until liquid is nearly absorbed. Continue adding stock, one ladleful at a time, allowing each addition to be absorbed before adding the next. This will take about 18–20 minutes.
05 - After 10 minutes of cooking, add asparagus and zucchini. With 5 minutes remaining, stir in peas and spinach.
06 - When the rice is creamy and just al dente, remove from heat. Stir in the remaining 1 tablespoon butter, Parmesan, lemon zest, and parsley. Season with salt and pepper to taste.
07 - Serve immediately, garnished with extra Parmesan and lemon wedges if desired.
# Expert Tips:
01 -
- The lemon zest cuts through the creaminess like sunlight breaking through clouds
- You can use whatever spring vegetables look best at the market
- It feels fancy enough for dinner guests but comes together on a weeknight
02 -
- Warm stock is non negotiable, or your rice will cook unevenly and never achieve that perfect creamy consistency
- Stirring frequently releases the rice is natural starches, which creates the silky texture without adding heavy cream
03 -
- Grate your Parmesan fresh from a block instead of using pre grated cheese for better melting and flavor
- Zest your lemon before juicing it so you do not accidentally get any bitter pith mixed in