Spring Vegetable Lemon Risotto (Print Version)

Creamy risotto featuring tender spring vegetables, fresh herbs, and zesty lemon for vibrant flavor and texture.

# What You Need:

→ Fresh Vegetables

01 - 1 cup asparagus, cut into 1-inch pieces
02 - 1 cup fresh or frozen peas
03 - 1 cup baby spinach, roughly chopped
04 - 1 small leek, white and light green part only, thinly sliced
05 - 1 medium zucchini, diced

→ Rice & Broth

06 - 1 1/2 cups Arborio rice
07 - 4 cups vegetable stock, kept warm
08 - 1/2 cup dry white wine

→ Aromatics & Flavor

09 - 2 tablespoons olive oil
10 - 2 tablespoons unsalted butter
11 - 2 cloves garlic, minced
12 - Zest of 1 lemon
13 - 2 tablespoons fresh lemon juice
14 - 1/4 cup grated Parmesan cheese
15 - 2 tablespoons fresh parsley, chopped
16 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Heat olive oil and 1 tablespoon butter in large heavy-bottomed skillet or Dutch oven over medium heat.
02 - Add leek and cook gently 3–4 minutes until softened. Add garlic and zucchini; cook 2 minutes.
03 - Stir in Arborio rice, cook constantly stirring 1–2 minutes until grains coated and slightly translucent at edges.
04 - Pour in white wine and stir until mostly absorbed.
05 - Add warm vegetable stock one ladleful at time, stirring frequently and allowing each addition to be absorbed before adding next. Continue 18–20 minutes.
06 - After 10 minutes of adding stock, stir in asparagus and peas. Continue adding stock and stirring until rice creamy and al dente, vegetables tender.
07 - Stir in spinach and cook 1–2 minutes until wilted. Remove from heat.
08 - Add remaining 1 tablespoon butter, lemon zest, lemon juice, Parmesan, and parsley. Stir vigorously to combine. Season to taste with salt and pepper.
09 - Serve immediately, garnished with extra Parmesan and parsley if desired.

# Insider Tips:

01 -
  • The bright lemon cuts through the richness making every bite feel light and refreshing
  • Its one of those dishes that looks impressive but comes together with simple pantry staples
  • Everything cooks in one pot leaving you with minimal cleanup and maximum satisfaction
02 -
  • Warm stock is non negotiable here because cold liquid shocks the rice and ruins the texture
  • The stirring motion is what releases the starch so do not walk away during the stock phase
  • Your risotto will continue to thicken off the heat so serve it slightly looser than you think you want
03 -
  • Save a ladleful of pasta water if your stock runs low before the rice is fully cooked
  • Let the risotto rest for two minutes after adding the final ingredients so the flavors meld together

Go Back