Spring Vegetable Lemon Risotto (Printer-friendly)
Creamy risotto with tender spring vegetables and a bright lemon touch for a fresh, satisfying dish.
# What You'll Need:
→ Vegetables
01 - 1 cup asparagus, trimmed and cut into 1-inch pieces
02 - 1 cup fresh or frozen peas
03 - 1 cup baby spinach leaves
04 - 1 small zucchini, diced
05 - 1 small leek, white and light green parts only, thinly sliced
→ Grains
06 - 1½ cups Arborio rice
→ Aromatics
07 - 2 tablespoons unsalted butter
08 - 2 tablespoons olive oil
09 - 2 cloves garlic, minced
10 - 1 small shallot, finely chopped
→ Liquids
11 - ½ cup dry white wine
12 - 4 cups low-sodium vegetable broth, warmed
13 - 1 teaspoon lemon zest
14 - 2 tablespoons freshly squeezed lemon juice
→ Dairy
15 - ½ cup grated Parmesan cheese (plus extra for serving)
16 - 2 tablespoons unsalted butter (for finishing)
→ Seasonings
17 - Salt and freshly ground black pepper, to taste
18 - 2 tablespoons chopped fresh herbs (parsley, chives, or basil)
# How To Make It:
01 - Warm the vegetable broth in a saucepan over low heat and keep it simmering throughout the cooking process.
02 - In a large, heavy-bottomed pan, heat 2 tablespoons olive oil and 2 tablespoons butter over medium heat. Add the shallot, leek, and garlic. Sauté for 2–3 minutes until softened but not browned.
03 - Add the Arborio rice and stir for 1–2 minutes to coat the grains and toast lightly.
04 - Pour in the white wine and cook, stirring constantly, until completely absorbed.
05 - Add one ladleful of warm broth to the rice and stir gently. When the liquid is mostly absorbed, add another ladleful. Continue, adding broth gradually and stirring frequently, until the rice is creamy and al dente (about 18–20 minutes).
06 - After 10 minutes of cooking, add the asparagus, zucchini, and peas to the risotto. Continue cooking, adding broth as needed.
07 - When the rice is just tender and the vegetables are bright, stir in the spinach, lemon zest, and lemon juice. Cook for 1–2 minutes until the spinach wilts.
08 - Remove from heat. Stir in the Parmesan cheese, 2 tablespoons butter, and fresh herbs. Season with salt and pepper to taste.
09 - Serve immediately, garnished with extra Parmesan and herbs if desired.
# Expert Tips:
01 -
- The way the vegetables stay bright and crisp while the rice becomes impossibly creamy
- That hit of fresh lemon that makes each forkful feel like spring on a plate
02 -
- Adding cold broth to hot rice shocks the grains and makes them cook unevenly, so keep your broth warm
- The vegetables continue cooking after you remove the pan from heat, so add delicate spinach last
03 -
- Stirring risotto too aggressively while cooking breaks the rice grains, so use gentle folding motions
- Taste the rice at the 18-minute mark, as carryover cooking will finish it as you stir in the final ingredients