Spring Vegetable Lemon Risotto

The first time I made risotto properly, I stood at the stove stirring for what felt like an eternity, wondering if all that attention was really necessary. Then I took that first creamy, perfectly tender bite and understood why Italian nonnas treat this dish with such reverence. Now this spring version has become my go-to when the farmers market starts bursting with green things, turning a simple weeknight dinner into something that feels like a celebration of the season.

Last spring, my neighbor came over while I was making this and ended up staying for dinner. She kept hovering around the stove, asking if I needed help with the stirring, but honestly I find that rhythm almost meditative. We ended up eating standing up in the kitchen, both of us too impatient to bother with actual place settings.

Ingredients

• 1 1/2 cups Arborio rice: This shortgrain rice releases starch slowly to create that signature creamy sauce without actually containing any cream
• 4 cups vegetable broth: Keep it warm in a separate pot so adding cold broth doesnt shock the rice and interrupt the cooking process
• 1 cup asparagus: Cut into 1inch pieces they cook perfectly alongside the rice, staying tender but not mushy
• 1 cup fresh peas: Frozen and thawed work beautifully here when fresh arent in season yet
• 1 cup zucchini: Dice them small so they soften nicely in the final minutes of cooking
• 1 cup baby spinach: Added at the very end it wilts gently without losing its vibrant green color
• 1 medium shallot: More subtle than onion and creates a sweeter foundation for the vegetables to shine
• 2 cloves garlic: Mince them finely so they distribute evenly throughout the dish
• 1/2 cup dry white wine: Use something youd actually drink, it adds depth that vegetables alone cant achieve
• 3 tablespoons unsalted butter: Divided use, one tablespoon for cooking and two at the end for that luxurious finish
• 1/3 cup Parmesan cheese: Grate it yourself from a wedge if possible, pregrated has anti caking agents that affect melting
• 1 lemon: Both zest and juice are essential for cutting through the richness and waking up all the flavors
• 2 tablespoons olive oil: For sautéing the aromatics without burning the butter
• Salt and pepper: Taste and adjust at the end since Parmesan and broth both add saltiness
• Fresh parsley: Totally optional but adds a nice pop of color and freshness as a garnish

Instructions

Start the foundation:

Heat the olive oil and 1 tablespoon butter in a large saucepan over medium heat until the butter foams, then add the chopped shallot and minced garlic, cooking until they soften and become fragrant, about 2 minutes. The kitchen should smell amazing right about now.

Toast the rice:

Pour in the Arborio rice and stir constantly for about 2 minutes until the grains look slightly translucent around the edges and smell nutty, coating each grain in the fat so it releases starch slowly later.

Add the wine:

Pour in the white wine and keep stirring until its completely absorbed by the rice, which should hiss and steam dramatically, leaving behind that wonderful cooked wine aroma.

Begin the broth ritual:

Add the warm vegetable broth about 1/2 cup at a time, stirring frequently and waiting until each addition is almost completely absorbed before adding more, keeping the rice at a gentle simmer, not a rolling boil.

Introduce the vegetables:

After about 15 minutes of broth additions, stir in the asparagus, peas, and zucchini, then continue adding broth and stirring for another 10 minutes until the rice is creamy and the vegetables are tender but still hold their shape.

Add the greens:

Fold in the spinach during the final 2 minutes of cooking, stirring gently until it just wilts and turns bright green, not brown and sad.

Finish with luxury:

Remove the pan from heat completely, then stir in the remaining 2 tablespoons butter, Parmesan, lemon zest, and lemon juice until everything melts together into glossy perfection.

Taste and adjust:

Season with salt and pepper, keeping in mind the Parmesan is already salty, and serve immediately while its at that perfect creamy consistency, with extra Parmesan and parsley if you want to make it look fancy.

Save

My motherinlaw was skeptical of vegetable risotto until she tried this one. She actually asked for seconds, which is basically the highest compliment she can pay to anything that isnt her own cooking.

Perfecting Your Rice Texture

After making this dozens of times, I have learned that rice texture is deeply personal and varies by brand. Some Arborio brands absorb liquid faster than others, so start tasting after about 18 minutes of total broth time. The grains should be tender but still have a tiny white dot of firmness at the center, al dente like pasta, not mushy like oatmeal.

Vegetable Timing Secrets

Not all spring vegetables cook at the same speed, which is why I add asparagus and peas halfway through but save spinach for the very end. If you are using especially thick asparagus spears, consider adding them a few minutes earlier or cutting them slightly smaller. The goal is vegetables that are perfectly tender at the exact moment the rice finishes.

Make Ahead Strategy

While risotto is best made fresh, you can prep everything in advance to make the actual cooking feel effortless. I chop all my vegetables and measure out my ingredients into small bowls before starting, mise en place style, because once the rice hits the pan you need to stay focused.

• Keep the broth warm in a thermos or second pot so you are not running back and forth
• Grate the cheese and zest the lemon ahead of time so the finishing steps feel smooth
• Never reheat risotto in the microwave, instead add a splash of broth and warm it gently in a pan

Save

There is something deeply satisfying about a dish that demands your full attention for 45 minutes and rewards you with something this comforting and bright.

Common Recipe Questions

→ Can I substitute the vegetables with other spring produce?

Yes, alternatives like fava beans or sugar snap peas work well and maintain the fresh spring flavor.

→ What wine pairs best with this dish?

A crisp Sauvignon Blanc or Pinot Grigio complements the bright lemon and fresh vegetables nicely.

→ How do I achieve the creamy texture in risotto?

Gradually adding warm broth and constant stirring releases starch from the rice, creating a creamy consistency.

→ Is it possible to make this dish vegan?

Yes, omit the Parmesan or replace it with a plant-based alternative, and substitute butter with vegan margarine.

→ What is the best way to prepare the lemon for this dish?

Use both zest and juice of a lemon to add brightness and a fresh citrus note to the risotto.