Spring vegetable risotto is a wonderful dish that brings fresh flavors right from the garden into your kitchen. With tender leeks, bright asparagus, and sweet peas, it captures the essence of the season in every creamy bite.
This spring vegetable risotto addresses challenges of bland flavor and unsatisfactory texture, ensuring a vibrant, tasty dish with fresh, seasonal ingredients.
I often find myself struggling with keeping risotto from becoming too thick or mushy. It’s a bit of a delicate dance, isn’t it? Plus, when I’ve got a busy weeknight and unexpected guests, having a reliable recipe makes all the difference.
This recipe nails that creamy texture without the fuss, taking about 50 minutes from start to finish. You really only need to keep an eye on it while stirring (and maybe sneaking a taste or two along the way) to create a tasty dish that’s comforting and satisfying.
If you’re looking for another great veggie recipe, check out my Broccolini Frittata.
Table of contents
Why You Will Love This Recipe
- Texture That Comforts , The combination of creamy arborio rice and tender vegetables creates a delightful mouthfeel. The rice releases its starches, leading to a rich and soothing consistency that invites you back for seconds.
- Seasonal Freshness , Bursting with the vibrant flavors of asparagus, peas, and dill, this dish embodies the spirit of spring. Each bite is a taste of the season, reminding you of sunny days and fresh produce markets.
- Make-Ahead Convenience , This risotto can easily be prepped ahead of time. Cook to just al dente, then reheat gently later while adding a splash of stock to restore that creamy goodness, making weeknight meals effortless.
- Endless Customization , Feel free to swap in your favorite spring veggies or herbs. This dish welcomes creativity, allowing you to adjust it to your tastes while keeping it fresh and lively.
Spring Vegetable Risotto with Leeks
- Prep Time: 20 minutes
- Cool Time: 0 minutes
- Cook Time: 50 minutes
- Total Time: 70 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Italian
- Diet: Vegetarian
Description
A delicious spring vegetable risotto featuring leeks, asparagus, and peas, perfect for a vegetarian meal.
Ingredients
Scale
- ½ bunch asparagus (about 1 cup), cut into 1-inch pieces
- ½ cup fresh or frozen peas
- 1 leek, trimmed, sliced, and washed
- 4 tablespoons butter, divided
- 1 cup arborio or risotto rice
- ½ cup dry white or rosé wine (optional)
- 4 cups vegetable stock (or chicken stock as substitute)
- ½ teaspoon kosher salt, plus more as needed
- Black pepper, to taste
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh dill
- 1 scallion, sliced
- Lemon wedges, for serving
Instructions
- Step 1: Warm a large skillet over medium-high heat. Add 1 tablespoon of butter and allow it to melt completely until it starts to sizzle lightly, indicating the pan is ready for the vegetables.
- Step 2: Add the asparagus and peas to the skillet. Cook for 2 to 3 minutes, stirring occasionally, until the vegetables are just beginning to soften but still retain some firmness. Avoid overcooking to prevent mushy textures. Once softened, remove the vegetables from the skillet and set aside.
- Step 3: Reduce the heat to medium. Add another tablespoon of butter along with the sliced leeks into the skillet. Sauté the leeks, stirring frequently, until they become soft and translucent, approximately 4 minutes. The softness and translucency indicate they are ready and should bring a subtle sweetness to the dish.
- Step 4: Add the arborio rice to the skillet with the leeks. Stir continuously for about 2 minutes, allowing the rice grains to toast lightly. Toasting is complete when the edges of the grains look slightly translucent. This step is essential in developing the final creamy texture of the risotto.
- Step 5: Pour in the ½ cup of dry white or rosé wine. Continue stirring until the wine has completely evaporated and the mixture smells fragrant. The liquid should thicken slightly during this process.
- Step 6: Begin adding the vegetable stock in increments of about ⅔ cup at a time. After each addition, stir frequently, allowing the rice to absorb the liquid evenly. Continue this gradual process to ensure even cooking and to avoid undercooked grains. Adjust heat as necessary to maintain a gentle simmer.
- Step 7: When the rice is close to being fully cooked, taste a grain. It should be tender with a slight bite (al dente) and not mushy. If the rice is still undercooked, continue adding stock in increments of ⅔ cup and stir for an additional 5 to 10 minutes, checking frequently for doneness.
- Step 8: Once the rice is cooked to the desired texture, stir in the grated Parmesan cheese, the remaining butter, salt, and black pepper. Mix thoroughly until the risotto has a creamy and cohesive consistency that evenly coats the rice grains.
- Step 9: Assess the texture of your risotto. If it appears too thick, add small splashes of stock—up to ½ cup incrementally—stirring constantly to achieve a luscious, silky texture typical of a well-made risotto.
- Step 10: Finish by folding in the chopped fresh dill and the sliced scallion. Serve immediately with lemon wedges on the side to squeeze over the risotto, enhancing brightness and balancing flavors.
Notes
- Room Temperature: Store the risotto in an airtight container away from direct sunlight for up to 2 days.
- Refrigeration: Keep in an airtight container at 4°C (39°F) for up to 4 days. Gently reheat before serving.
- Freezing: Transfer to a freezer-safe container or bag and freeze at -18°C (0°F) for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To achieve the ideal creamy texture, keep the risotto at a gentle simmer and stir constantly to release starch evenly from the rice.
- Avoid overcooking vegetables; reduce heat to medium after 3 minutes if browning occurs too quickly to maintain vibrant color and texture.
- When adding Parmesan cheese, use freshly grated cheese to ensure smooth blending and rich flavor.
- If the risotto becomes too thick during cooking, gradually add extra stock in ½ cup increments, stirring frequently for even consistency.
- Taste the rice often near the end to avoid overcooking and ensure it remains al dente, which is essential for proper risotto texture.
- Reheat gently over low heat, adding a splash of vegetable stock as needed to restore creaminess. Stir frequently during reheating to maintain smooth texture.
- Serve alongside a simple garden salad or roasted asparagus to complement the fresh spring flavors.
- Pair with grilled chicken, lemon garlic shrimp, or gluten-free garlic bread for a more substantial meal.
- Use leftover risotto as a filling for stuffed bell peppers, savory vegetable bowls, frittatas, or vegetable lasagna.
- Garnish with lemon zest, extra Parmesan cheese, or a drizzle of olive oil or balsamic reduction for added brightness and flavor complexity.
- Substitute asparagus with additional peas or other spring vegetables according to preference, adjusting cooking times accordingly.
- For a vegan variation, omit butter and Parmesan cheese; substitute with olive oil and nutritional yeast to provide a cheesy flavor.
- Use chicken stock instead of vegetable stock if preferred for a different flavor profile.
- Select high-quality arborio rice for its high starch content essential to achieve proper creaminess; other rice types will not yield similar results.
- Choose fresh leeks with firm, vibrant green tops and white bases without browning. Thoroughly clean to remove all grit before use.
- Use good-quality, preferably low-sodium vegetable broth for flavor balance; homemade broth offers better control but store-bought is acceptable.
- Use freshly grated Parmesan for best texture and flavor enhancement; nutritional yeast is an option for those avoiding dairy.
- Pick vibrant green asparagus with tightly closed tips to ensure freshness and preferred crunch.
Nutrition
- Serving Size: 1 serving
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
Ingredient Notes
- Arborio rice: Choose high-quality Arborio rice for its starchy characteristics, which help achieve that creamy texture essential in risotto. Avoid other rice types as they won’t yield the same results.
- Leeks: Look for fresh leeks with firm, vibrant green tops and no browning. They add a mild, sweet onion flavor that’s great for depth in the dish. Clean them thoroughly to remove any grit!
- Vegetable broth: Use a good-quality vegetable broth as the base for rich flavor. A homemade broth allows for better control over taste but store-bought works in a pinch. Opt for low-sodium versions to manage salt levels.
- Parmesan cheese: Freshly grated Parmesan is the way to go! It adds a nutty flavor and creaminess that enhances the risotto. If you’re avoiding dairy, try nutritional yeast for a cheesy flavor.
- Asparagus: Go for vibrant green asparagus with tightly closed tips. This adds a nice crunch and seasonal flavor. You can substitute it with peas if you’d like, but keep the cooking time in mind!
- Arborio rice: Choose high-quality Arborio rice for its starchy characteristics, which help achieve that creamy texture essential in risotto. Avoid other rice types as they won’t yield the same results.
- Leeks: Look for fresh leeks with firm, vibrant green tops and no browning. They add a mild, sweet onion flavor that’s great for depth in the dish. Clean them thoroughly to remove any grit!
- Vegetable broth: Use a good-quality vegetable broth as the base for rich flavor. A homemade broth allows for better control over taste but store-bought works in a pinch. Opt for low-sodium versions to manage salt levels.
- Parmesan cheese: Freshly grated Parmesan is the way to go! It adds a nutty flavor and creaminess that enhances the risotto. If you’re avoiding dairy, try nutritional yeast for a cheesy flavor.
- Asparagus: Go for vibrant green asparagus with tightly closed tips. This adds a nice crunch and seasonal flavor. You can substitute it with peas if you’d like, but keep the cooking time in mind!
Recipe Tips
- If the risotto appears too thick, gradually stir in an extra ½ cup of vegetable stock until the desired creaminess is achieved, stirring frequently for even consistency.
- When the rice seems undercooked, continue adding stock in ⅔ cup increments and stirring for an additional 5-10 minutes, checking for doneness after each addition.
- If the vegetables are browning too quickly, reduce the heat to medium for the remaining cooking time after 3 minutes to maintain their vibrant color and texture.
- For a more flavorful risotto, consider sautéing the leeks for about 4 minutes until they are translucent, which deepens the overall flavor profile.
- When adding parmesan, ensure it’s freshly grated, as this helps in achieving a smoother texture and richer taste during the final mixing step.
Serving Suggestions
Serve spring vegetable risotto alongside a simple garden salad or roasted asparagus. I enjoy pairing it with grilled chicken, lemon garlic shrimp, or gluten-free garlic bread for added texture.
Use spring vegetable risotto to make stuffed bell peppers or a savory vegetable bowl. Add it to a frittata or use it as a layer in a vegetable lasagna.
Top the risotto with a sprinkle of lemon zest or extra parmesan cheese. A drizzle of olive oil or balsamic reduction adds a touch of brightness to each serving.
Recipe variations
- You can use arborio rice or another risotto rice as the base for this spring vegetable risotto with leeks, ensuring a creamy texture as it cooks.
- Add ½ teaspoon kosher salt, freshly ground black pepper to taste, and ¼ cup grated parmesan cheese for seasoning that brightens the flavors without overpowering the vegetables.
- Either fresh or frozen peas work well in this spring vegetable risotto recipe; if using frozen, thaw before adding to maintain proper texture and cooking time.
- If making for more than four, scale up to 2 cups arborio rice and 8 cups vegetable stock, stirring frequently to maintain creamy consistency; see my Risotto ai Porcini for related technique tips.
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How to Store?
To keep your spring vegetable risotto fresh and delicious, follow these storage tips:
Room Temperature: Place risotto in an airtight container at room temperature for up to 2 days. Keep away from direct sunlight.
Refrigeration: Store in an airtight container in the refrigerator at 4°C for up to 4 days. Reheat gently before serving.
Freezing: Transfer risotto to a freezer container or bag. Freeze at -18°C for up to 3 months. Thaw overnight in the fridge.
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