Spring Vegetable Lemon Risotto

The first spring I spent in Florence, I watched a nonna stir risotto in her tiny kitchen window every afternoon. Her rhythm was hypnotic and something about the way she coaxed creaminess from nothing but rice and patience stayed with me. Years later when asparagus started appearing at my farmers market, that memory came rushing back and I knew exactly what I wanted to create.

Last April my sister came over for dinner and I made this on a whim. She took one bite and literally stopped talking for a full minute which is basically the highest compliment she can pay. Now whenever she visits she asks if were having the green rice thing.

Ingredients

• Arborio rice: This short grain rice releases starch slowly creating that signature creamy texture without any heavy cream
• Vegetable stock: Keep it warm in a separate pan so adding cold stock doesnt shock the rice and slow down cooking
• Leek: More subtle than onion and adds a gentle sweetness that bridges the gap between vegetables and rice
• Asparagus: Cut into bite sized pieces so they cook evenly and dont become mushy before the rice is done
• Peas: Fresh peas are amazing but frozen work perfectly fine here and save you tons of prep time
• Spinach: Added at the very end so it just wilts without becoming slimy or losing its bright color
• Lemon: Both zest and juice are essential for that pop of brightness that makes this risotto sing
• Butter and Parmesan: The finishing touch that transforms the texture from loose grains to luxurious creaminess

Instructions

Start your base:

Heat olive oil and one tablespoon butter in a heavy pan over medium heat. Cook the leek gently until it softens then add garlic and zucchini for a couple of minutes.

Toast the rice:

Add the Arborio rice and stir constantly for a minute or two until the grains look slightly translucent at the edges. This toasting step helps the rice hold its texture.

Add the wine:

Pour in the white wine and stir until its mostly absorbed by the rice. The wine adds a layer of acidity that balances the final dish.

The risotto ritual:

Add warm stock one ladleful at a time stirring frequently and letting each addition absorb before adding more. This slow process is what creates the creamy texture.

Add the vegetables:

After about ten minutes of adding stock stir in the asparagus and peas. Continue the stock process until the rice is tender but still has a slight bite.

Finish with spinach:

Stir in the spinach for just a minute or two until it wilts then remove the pan from heat completely.

The grand finale:

Add the remaining butter lemon zest and juice Parmesan and parsley. Stir vigorously to emulsify everything into a creamy dream.

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This recipe became my go to for spring dinner parties because it feels fancy and comforting at the same time. Something about eating bright green vegetables in creamy rice just feels like a celebration of the season.

Perfecting Your Rice Texture

The key to risotto is patience and attention. You want to taste the rice frequently as you approach the end of cooking. It should be tender but still have a tiny white dot in the center of each grain. This is what Italians call al dente and it makes all the difference between mushy rice and perfectly textured risotto.

Making It Your Own

Once you master the basic technique you can swap vegetables based on what looks good at the market. Fava beans sugar snap peas or even tender broccolini work beautifully here. Just remember to add hearty vegetables earlier and delicate ones like spinach right at the end.

Timing Is Everything

Mise en place becomes your best friend with risotto because once you start stirring you cannot stop. Have all your vegetables prepped stock warmed and ingredients measured before you turn on the stove. There is nothing worse than frantically chopping asparagus while your rice is drying out in the pan.

• Warm your serving bowls in the oven so the risotto stays hot longer
• Grate extra Parmesan right before serving for the freshest flavor
• Serve with crusty bread to soak up any creamy leftovers in your bowl

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There is something deeply satisfying about making risotto and this spring version might just become your new favorite way to welcome the season.

Common Recipe Questions

→ What vegetables are best for this dish?

Asparagus, peas, spinach, zucchini, and leek provide a fresh, spring-inspired medley that complements the creamy risotto base perfectly.

→ Can I use a different type of rice?

Arborio rice is ideal as it absorbs liquid gradually and releases starch for the creamy texture essential to risotto.

→ How do I ensure the risotto is creamy and not mushy?

Stir frequently while slowly adding warm stock one ladle at a time, allowing the rice to absorb liquid gradually without overcooking.

→ What does the lemon add to the dish?

Lemon zest and juice brighten the rich, creamy base with a fresh, tangy contrast that lifts the flavors of the vegetables and cheese.

→ Can this be made vegan?

Yes, substitute butter with a vegan alternative and omit or replace Parmesan with a plant-based cheese or nutritional yeast.