Spring Risotto ~
A delightful combination of fresh spring vegetables and creamy risotto, topped with fragrant herbs straight from the garden.
Serve this rich and impressive dish for your next lunch gathering or Easter dinner. The pretty green colors will complement the springtime holiday perfectly!
Spring Risotto Recipe
I like this risotto because it’s easy and the presentation is gorgeous. Risotto gets a bad rap, in my opinion, for being difficult but it’s actually a fairly simple dish to make. With a little bit of patience and attention, you can create a delicious and impressive meal.
This risotto is made with seasonal ingredients which gives it a vibrant flavor that’s perfect for spring. It also has a creamy texture – a defining feature of any good risotto dish – that makes for a satisfying and comforting meal any time of year.
Ingredients for Spring Risotto
You will need:
- 2 tablespoons fresh mint, chopped
- 2 tablespoons fresh parsley, chopped
- 3 teaspoons garlic, minced and divided
- 1/2 teaspoon lemon zest
- 3 cups vegan chicken-style broth
- 2 cups water
- 5 tablespoons vegan butter, divided
- 2 cups asparagus, bias-sliced into 1/2-inch pieces
- 1/8 + 1/2 teaspoon 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 vegan Parmesan cheese, shredded
- 2 teaspoons lemon juice
Ingredient Notes
- 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.
- Vegan Chicken-Style Broth – I use Better Than Bouillon’s No-Chicken Base. An equal amount of vegetable broth will also work.
- Asparagus – Look for stems that are fresh, firm to the touch, and have tightly closed spears.
- 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.
- Dry White Wine – I use Pinot Grigio or Sauvignon Blanc; whichever I have on hand. If you prefer to omit the wine, an equal amount of broth can be used in its place.
- Vegan 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
STEP ONE: In a small bowl, combine the mint, parsley, 1 teaspoon of garlic, and lemon zest. Set aside.
STEP TWO: In a medium saucepan, combine chicken-style broth and water. Bring to a simmer then reduce the heat to the lowest setting to keep warm.
STEP THREE: In a large pot over medium heat, melt 1 tablespoon of butter. Add the asparagus, 1/8 teaspoon salt, and 1/8 teaspoon ground black pepper. Cook for 4 minutes, stirring frequently until asparagus is crisp-tender. Add the peas and continue cooking for an additional 1 minute. Transfer vegetables to a plate and set aside.
STEP FOUR: In the now-empty pot over medium heat, melt 3 tablespoons of butter. Add the leeks and remaining 1/2 teaspoon salt, and 1/2 ground black pepper. Cook for 3 minutes, stirring frequently until softened. Add the remaining 2 teaspoons of garlic and continue cooking for an additional 1 minute. Stir in rice and cook for 3 minutes, until lightly toasted.
STEP FIVE: Add the white wine and stir constantly for 3 minutes, until fully absorbed. Stir in 4 cups of the warm broth mixture. Reduce the heat to medium-low, cover, and simmer for 20 minutes, or until most of the liquid is absorbed, stirring every 5 minutes.
STEP SIX: Add 1/2 cup warm broth mixture and stir gently for 3 minutes until the risotto turns creamy in texture. Remove from heat then stir in Parmesan cheese. Cover and let sit for 5 minutes. Stir in lemon juice and the remaining 1 tablespoon of butter.
STEP SEVEN: Gently stir in the asparagus and peas. If needed to loosen the consistency of the risotto, stir in the remaining 1/2 cup of water.
STEP EIGHT: Sprinkle with mint and parsley mixture then serve hot.
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
Ingredients
- 2 tablespoons fresh mint chopped
- 2 tablespoons fresh parsley chopped
- 3 teaspoons garlic minced and divided
- 1/2 teaspoon lemon zest
- 3 cups vegan chicken-style broth
- 2 cups water
- 5 tablespoons vegan butter divided
- 2 cups asparagus bias-sliced into 1/2-inch pieces
- 1/8 + 1/2 teaspoon 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 vegan Parmesan cheese shredded
- 2 teaspoons lemon juice
Instructions
- In a small bowl, combine the mint, parsley, 1 teaspoon of garlic, and lemon zest. Set aside.
- In a medium saucepan, combine chicken-style broth and water. Bring to a simmer then reduce the heat to the lowest setting to keep warm.
- In a large pot over medium heat, melt 1 tablespoon of butter. Add the asparagus, 1/8 teaspoon salt, and 1/8 teaspoon ground black pepper. Cook for 4 minutes, stirring frequently until asparagus is crisp-tender. Add the peas and continue cooking for an additional 1 minute. Transfer vegetables to a plate and set aside.
- In the now-empty pot over medium heat, melt 3 tablespoons of butter. Add the leeks and remaining 1/2 teaspoon salt, and 1/2 ground black pepper. Cook for 3 minutes, stirring frequently until softened. Add the remaining 2 teaspoons of garlic and continue cooking for an additional 1 minute. Stir in rice and cook for 3 minutes, until lightly toasted.
- Add the white wine and stir constantly for 3 minutes, until fully absorbed. Stir in 4 cups of the warm broth mixture. Reduce the heat to medium-low, cover, and simmer for 20 minutes, or until most of the liquid is absorbed, stirring every 5 minutes.
- Add 1/2 cup warm broth mixture and stir gently for 3 minutes until the risotto turns creamy in texture. Remove from heat then stir in Parmesan cheese. Cover and let sit for 5 minutes. Stir in lemon juice and the remaining 1 tablespoon of butter.
- Gently stir in the asparagus and peas. If needed to loosen the consistency of the risotto, stir in the remaining 1/2 cup of water.
- Sprinkle with mint and parsley mixture then serve hot.
Jenn
So fresh and springy!