Spring Risotto ~
Creamy risotto with fresh spring vegetables and a sprinkle of garden herbs. Great for lunch gatherings or Easter dinner, the pretty green vegetables make this dish feel fresh and festive.
Spring Vegetable Risotto Recipe
Risotto, a traditional Northern Italian rice dish, is known for its creamy texture, which comes from the gradual stirring and addition of warm broth as the rice cooks, rather than from cream itself. While risotto can be made with a variety of ingredients, seasonal vegetables such as asparagus and peas are popular additions in spring.
Homemade risotto might have a reputation for being fussy, but it’s really just about taking your time and giving it a stir now and then. It’s one of those recipes that feels a little fancy but is actually a pretty simple dish to pull off. This one is made with fresh spring vegetables and herbs, so it’s full of bright flavor and color—perfect for holidays or anytime you want something a little special.
The creamy rice and tender veggies make it feel comforting, while the lemon and herbs keep it light and fresh.
Ingredients for Spring Risotto
You will need the following:
- Fresh Mint and Parsley – These are used to make a mint gremolata topping that is sprinkled on just before serving, adding light, aromatic, and herbaceous notes to the dish.
- Garlic and Lemon Zest – Traditional ingredients of a gremolata topping.
- Chicken-Style Broth – I use vegan chicken broth. An equal amount of vegetable broth will also work.
- Fresh Asparagus – Look for stems that are fresh, firm to the touch, and have tightly closed spears.
- Kosher Salt and Ground Black Pepper – Amounts given are suggestions. Adjust accordingly to suit your personal taste or dietary restrictions.
- Frozen Green Peas – Frozen peas have a firmer texture than canned peas, which allows them to hold their shape during the cooking time.
- Leeks – If fresh leeks are not available, frozen leeks that have been thawed can be substituted.
- Arborio Rice – This short-grain rice is widely available in the U.S. and is the most commonly used in making risotto. Carnaroli rice is another short grain rice that can be used in place of arborio; it has a slightly firmer texture with a higher starch content, making it well-suited for creamy risotto.
- Dry White Wine – I use Pinot Grigio or Sauvignon Blanc; whichever I have on hand. If you prefer to omit the wine, simply substitute it with an equal amount of broth and a teaspoon of lemon juice for acidity.
- Parmesan Cheese – I use the Violife brand. It comes in block form and melts well into the risotto..
- Lemon Juice – Adds a touch of fresh, citrus flavor as well as a subtle acidity that helps to balance out the richness of the dish.
How to Make Spring Risotto Vegan
Only a few simple swaps are needed to make this risotto fully vegan. Use vegan chicken-style or vegetable broth, and substitute dairy butter with a plant-based version. For the cheese, choose a dairy-free Parmesan-style block that melts well (I use Violife brand)—grating it fresh works best. With those adjustments, you’ll still get all the creaminess and flavor of classic risotto with plant-based ingredients.
How to Make Spring Risotto
STEP ONE: Combine the Herbs. In a small bowl, stir together the mint, parsley, 1 teaspoon of garlic, and lemon zest. Set aside.
STEP TWO: Warm the Broth.
In a medium saucepan, combine the broth and water. Bring to a simmer, then reduce the heat to low to keep it warm while you prepare the risotto.
STEP THREE: Cook the Vegetables. In a large pot over medium heat, melt 1 tablespoon of butter. Add the asparagus, 1/8 teaspoon of salt, and 1/8 teaspoon of pepper. Cook for 4 minutes, stirring often until the asparagus is just tender. Stir in the peas and cook for 1 more minute. Transfer the vegetables to a plate and set aside.
STEP FOUR: Sauté the Leeks and Toast the Rice. In the same pot, melt 3 tablespoons of butter over medium heat. Add the leeks along with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Cook for 3 minutes, stirring frequently, until softened. Add the remaining 2 teaspoons of garlic and cook for 1 minute. Stir in the rice and cook for 3 minutes, stirring often, until lightly toasted.
STEP FIVE: Add the Wine. Pour in the white wine and stir frequently for about 3 minutes, until the wine is fully absorbed.
STEP SIX: Simmer the Risotto. Add 4 cups of the warm broth mixture to the pot. Reduce the heat to medium-low. Cover and simmer for 20 minutes, stirring every 5 minutes, until most of the liquid is absorbed.
STEP SEVEN: Finish the Risotto. Add 1/2 cup of the remaining warm broth and stir gently for 3 minutes, just until the risotto is creamy. Remove from heat. Stir in the Parmesan cheese, then cover and let sit for 5 minutes. Uncover and stir in the lemon juice and the remaining 1 tablespoon of butter.
STEP EIGHT: Add the Vegetables. Fold the asparagus and peas back into the risotto. If the texture is too thick, stir in the remaining 1/2 cup of water to loosen it slightly.
STEP NINE: Garnish and Serve. Sprinkle the reserved herb and lemon mixture over the top and serve hot.
Tips for Making the Best Risotto
- Stir regularly but not constantly – It’s not necessary to babysit the pot the entire time. A good stir with a wooden spoon every few minutes helps release the starches from the rice and gives the risotto its signature creamy texture.
- Use warm broth – Adding cold broth can cool down the rice and interrupt the cooking process. Keep the broth warm on a nearby burner so the temperature stays consistent.
- Prep ingredients ahead – Risotto moves quickly once the cooking starts. Having the vegetables chopped and herbs ready makes everything feel smoother and less rushed.
- Taste as you go – Before adding the final ingredients, taste for salt and lemon. Adjusting the seasoning at the end makes a big difference in the overall balance.
- Serve right away – Risotto is best enjoyed immediately while it’s still creamy and hot. If it sits too long, it can thicken more than you want, but a splash of warm broth will bring it back.
More Spring Recipes You’ll Love!
- Carrot Tart
- Pasta Primavera
- Chilled Asparagus Soup
- Cucumber and Radish Tea Sandwiches
- Lemon Dill Tofu
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Spring Risotto Recipe
Ingredients
- 2 tablespoons fresh mint chopped
- 2 tablespoons fresh parsley chopped
- 3 teaspoons garlic minced and divided
- 1/2 teaspoon lemon zest
- 3 cups chicken-style broth
- 2 cups water
- 5 tablespoons butter divided
- 2 cups asparagus bias-sliced into 1/2-inch pieces
- 1/8 + 1/2 teaspoon kosher salt divided
- 1/8 + 1/2 teaspoon ground black pepper divided
- 1 cup green peas frozen
- 1 cup leeks white and light green parts only; halved lengthwise and thinly sliced
- 1 1/2 cups Arborio rice
- 1 cup dry white wine
- 3/4 cup Parmesan cheese grated
- 2 teaspoons lemon juice
Instructions
- In a small bowl, stir together the mint, parsley, 1 teaspoon of garlic, and lemon zest. Set aside.
- In a medium saucepan, combine the broth and water. Bring to a simmer, then reduce the heat to low to keep it warm while you prepare the risotto.
- In a large pot over medium heat, melt 1 tablespoon of butter. Add the asparagus, 1/8 teaspoon of salt, and 1/8 teaspoon of pepper. Cook for 4 minutes, stirring often until the asparagus is just tender. Stir in the peas and cook for 1 more minute. Transfer the vegetables to a plate and set aside.
- In the same pot, melt 3 tablespoons of butter over medium heat. Add the leeks along with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Cook for 3 minutes, stirring frequently, until softened. Add the remaining 2 teaspoons of garlic and cook for 1 minute. Stir in the rice and cook for 3 minutes, stirring often, until lightly toasted.
- Pour in the white wine and stir frequently for about 3 minutes, until the wine is fully absorbed.
- Add 4 cups of the warm broth mixture to the pot. Reduce the heat to medium-low. Cover and simmer for 20 minutes, stirring every 5 minutes, until most of the liquid is absorbed.
- Add 1/2 cup of the remaining warm broth and stir gently for 3 minutes, just until the risotto is creamy. Remove from heat. Stir in the Parmesan cheese, then cover and let sit for 5 minutes. Uncover and stir in the lemon juice and the remaining 1 tablespoon of butter.
- Fold the asparagus and peas back into the risotto. If the texture is too thick, stir in the remaining 1/2 cup of water to loosen it slightly.
- Sprinkle the reserved herb and lemon mixture over the top and serve hot.
Nutrition
This post was updated on April 1, 2025.
Jenn
So fresh and springy!