Spring Vegetable Risotto

It is officially asparagus season, so I thought this spring vegetable risotto deserved a little revisit! I know most people think of risotto as a really indulgent and heavy dish… but this one is really light and fresh! The lemon and green onions bring a lot of bright flavor to the dish – and who doesn’t love roasted asparagus?!

I added peas to this as well, but you could also have fun with whatever spring vegetables you like best! Artichokes would be delicious with the lemon flavor. In addition, you could add fava beans instead of peas. There are a lot of options!

Regardless of what vegetables you add, this recipe is the perfect side dish for any spring dinner. In fact, I personally love risotto with a simple piece of fish. But if you’re not a seafood person, it’s also great with grilled sausages or lemon chicken. Okay now I’m hungry. Let’s get to the recipe!

Spring Vegetable Risotto

Ingredients

1 1/2 cup arborio rice
3 cloves garlic
1 bunch asparagus
5 cups chicken broth
1/3 cup vermouth (or dry white wine)
1/3 cup parmesan cheese
1 tbsp olive oil
salt and pepper
1/2 lemon
1/4 cup peas
3 green onions

Instructions

Step 1

Preheat the oven to 400 degrees. Add your broth to a pot and keep warm over low heat.

Step 2

Mince the garlic cloves and cook in a pot or large saucepan over medium heat with olive oil until fragrant.

Step 3

Wash and trim the asparagus and toss in olive oil, salt and pepper. Then pop those in the oven for about 20 minutes.

Step 4

Add the rice and cook, stirring so the oil coats the rice.

Step 5

After a few minutes, once the rice starts to toast ever so slightly, add the wine or vermouth. Cook until the liquid has absorbed into the rice, about a minute.

Step 6

Now it’s time for the broth! Turn the heat down a little to medium low and add a ladle of broth at a time for about 25 minutes stirring constantly (or at least often!) to help the rice release it’s starches and absorb the liquid.

Step 7

While the asparagus cooks, keep adding broth to your rice. Add broth, stir, then check to see if it’s absorbed, add more.

Step 8

Repeat until the rice is al dente. Not sure if it’s done? Taste it!

Step 9

Squeeze the lemon into the risotto and stir.

Step 10

Add the peas and stir. I used frozen peas for this, which works fine because the rice is so hot. In fact, it defrosts them right away!

Step 11

Chop the green onions and stir those in with the parmesan cheese, too.

Step 12

Last but not least, take the asparagus out of the oven, chop them into bite sized pieces and add those in.

Step 13

At this point, taste it again to make sure the rice is tender. Adjust the salt and pepper seasonings to taste as well. You can also add a tablespoon of butter if you want it to be a little bit creamier. This is totally optional though!

Step 14

Enjoy immediately!

What are your favorite spring vegetables?

Spring Vegetable Risotto

Yield: 4

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

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Ingredients

• 1 1/2 cup arborio rice
• 3 cloves garlic
• 1 bunch asparagus
• 5 cups chicken broth
• 1/3 cup vermouth (or dry white wine)
• 1/3 cup parmesan cheese
• 1 tbsp olive oil
• salt and pepper
• 1/2 lemon
• 1/4 cup peas
• 3 green onions

Instructions

1. Preheat the oven to 400 degrees. Add your broth to a pot and keep warm over low heat.

2. Mince the garlic cloves and cook in a pot or large saucepan over medium heat with olive oil until fragrant.

3. Wash and trim the asparagus and toss in olive oil, salt and pepper. Pop those in the oven for about 20 minutes.

4. Add the rice and cook, stirring so the oil coats the rice.

5. After a few minutes, once the rice starts to toast ever so slightly, add the wine or vermouth. Cook until the liquid has absorbed into the rice, about a minute.

6. Now it's time for the broth! Turn the heat down a little to medium low and add a ladle of broth at a time for about 25 minutes stirring constantly (or at least often!) to help the rice release it’s starches and absorb the liquid.

7. While the asparagus cooks, keep adding broth to your rice. Add broth, stir, check to see if it's absorbed, add more.

8. Repeat until the rice is al dente. Not sure if it's done? Taste it!

9. Squeeze the lemon into the risotto and stir.

10. Add the peas and stir. I used frozen peas for this, which works fine because the rice is so hot. It defrosts them right away!

11. Chop the green onions and stir those in with the parmesan cheese, too.

12. Last but not least, take the asparagus out of the oven, chop them into bite sized pieces and add those in.

13. At this point, taste it again to make sure the rice is tender. Adjust the salt and pepper seasonings to taste as well. You can also add a tablespoon of butter if you want it to be a little bit creamier. This is totally optional though!

14. Enjoy immediately!

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 224Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 13mgSodium: 1382mgCarbohydrates: 30gFiber: 1gSugar: 4gProtein: 7g

PS. You might also like Zucchini Noodle Salad and Mushroom Truffle Risotto!