Spring Vegetable Risotto Lemon (Printable)
Creamy risotto bursting with tender spring vegetables and fresh lemon zest for a bright flavor.
# What You'll Need:
→ Vegetables
01 - 1 cup fresh 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 leek, white and light green parts only, thinly sliced
05 - 2 tablespoons unsalted butter, divided
06 - 2 tablespoons olive oil
→ Risotto Base
07 - 1 1/2 cups arborio rice
08 - 1/2 cup dry white wine
09 - 4 cups low-sodium vegetable stock, kept warm
10 - 1/2 cup grated Parmesan cheese, plus extra for serving
11 - 1 small shallot, finely chopped
12 - 2 cloves garlic, minced
→ Finishing
13 - Zest of 1 lemon
14 - 2 tablespoons fresh parsley, chopped
15 - Salt and freshly ground black pepper, to taste
# Steps:
01 - Warm the vegetable stock in a saucepan over low heat.
02 - Heat 1 tablespoon butter and the olive oil in a large, heavy-bottomed pot over medium heat. Add the shallot, leek, and garlic; sauté for 2–3 minutes until softened but not browned.
03 - Stir in the arborio rice and cook for 1–2 minutes until the grains are translucent around the edges.
04 - Pour in the white wine and cook, stirring, until mostly absorbed.
05 - Add a ladleful of warm stock to the rice; cook, stirring frequently, until the liquid is mostly absorbed. Continue adding stock a ladleful at a time, allowing each addition to absorb before adding the next, stirring regularly.
06 - After 10 minutes, add the asparagus and peas. Continue cooking and adding stock gradually.
07 - When the rice is almost al dente and creamy (about 18–20 minutes total), stir in the spinach and cook until just wilted.
08 - Remove the pot from heat. Stir in the remaining tablespoon of butter, grated Parmesan, lemon zest, and parsley. Season with salt and pepper to taste.
09 - Serve immediately, garnished with extra Parmesan and more lemon zest if desired.
# Expert Tips:
01 -
- The way the lemon zest cuts through the creaminess makes each bite feel light and refreshing
- It transforms humble vegetables into something that feels like a celebration of the season
02 -
- Risotto waits for no one, so have your bowls ready and everything grated before you start the final steps
- The stirring doesn't need to be constant, but frequent enough to release starch and prevent sticking
03 -
- Don't rinse the rice before cooking, you need that surface starch for creaminess
- The risotto is done when the grains are tender but still have a slight bite at the center