Spring Vegetable Risotto Lemon

The first time I made risotto, I stood at the stove for forty five minutes, convinced I had ruined it because the grains still had a tiny bite. That texture, that perfect al dente moment, is exactly what makes this spring version sing with every spoonful.

Last April, my friend Sarah dropped by unexpectedly with a bag of fresh peas and asparagus from her garden. We cooked this risotto together while catching up, and somehow the act of stirring made the conversation flow easier.

Ingredients

• Arborio rice: This short grain variety releases starch slowly to create that signature creamy texture without needing heavy cream
• Warm vegetable broth: Adding cold liquid shocks the rice and interrupts the cooking process
• Spring vegetables: Asparagus, peas, zucchini and spinach bring color and fresh flavor that balances the richness
• Lemon zest and juice: The double hit of citrus brightness is what makes this feel light instead of heavy
• Parmesan and butter: These get stirred in at the very end to finish the dish with luxurious silkiness

Instructions

Warm your broth:

Keep the vegetable broth simmering gently in a separate pan so it is ready when you need it

Build the foundation:

Sauté the shallot, leek and garlic in butter and olive oil until soft and fragrant, about three minutes

Toast the rice:

Add the Arborio rice and stir for a minute or two until the edges turn translucent and smell nutty

Deglaze with wine:

Pour in the white wine and stir constantly until it disappears into the rice

Add broth gradually:

Ladle in warm broth one cup at a time, stirring often and waiting until each addition is mostly absorbed before adding more

Add vegetables:

After ten minutes of cooking, stir in the asparagus, zucchini and peas so they cook through with the rice

Finish with brightness:

When the rice is tender but still has a slight bite, fold in the spinach, lemon zest and juice until the spinach just wilts

Create the creaminess:

Remove from heat and vigorously stir in the Parmesan, butter and fresh herbs until melted and glossy

Save

My niece claimed she hated risotto until she tried this version at our family Easter gathering. She went back for thirds and asked for the recipe before she even left the table.

Making It Your Own

I have made this with fava beans when I can find them at the farmers market, and sugar snap peas work beautifully too. The key is keeping the vegetables in small pieces so they cook through during the last ten minutes.

Timing Is Everything

Risotto waits for no one, so have all your ingredients prepped before you start cooking. The vegetables should be chopped, the broth warmed, and the Parmesan grated before that first hit of olive oil hits the pan.

Serving Suggestions

A crisp white wine like Sauvignon Blanc cuts through the richness perfectly. I like to serve this alongside a simple green salad dressed with nothing more than olive oil and vinegar.

• Mis en place is non negotiable for risotto success
• Always taste your rice before finishing to avoid overcooking
• Lemon juice can be adjusted to taste at the very end

Save

There is something deeply satisfying about the rhythm of risotto making, the gradual transformation from separate ingredients into one creamy, cohesive bowl of comfort food that tastes like spring.

Recipe Questions & Answers

→ What vegetables work best in this dish?

Asparagus, peas, spinach, zucchini, and leek create a flavorful combination, but you can also add fava beans or sugar snap peas.

→ How do I achieve a creamy texture?

Stir the Arborio rice frequently while gradually adding warm vegetable broth, allowing the grains to release starch for a creamy consistency.

→ Can I make this gluten-free?

Yes, use certified gluten-free vegetable broth and verify other ingredients to ensure no gluten is present.

→ What can I use instead of Parmesan for a vegan option?

Replace Parmesan with a plant-based alternative or nutritional yeast, and use vegan butter to finish the dish.

→ Why add lemon zest and juice?

Lemon adds brightness and a light, zesty finish that complements the rich and creamy risotto flavors.