Spring Vegetable Lemon Risotto (Print Version)

Creamy risotto featuring tender asparagus, peas, zucchini, spinach, and a fresh lemon zest.

# What You Need:

→ Vegetables

01 - 1 cup asparagus, cut into 1-inch pieces
02 - 1 cup fresh peas or frozen, thawed
03 - 1 cup zucchini, diced
04 - 1 cup baby spinach leaves
05 - 1 medium shallot, finely chopped
06 - 2 cloves garlic, minced

→ Risotto Base

07 - 1 1/2 cups Arborio rice
08 - 4 cups low-sodium vegetable broth, kept warm
09 - 1/2 cup dry white wine

→ Dairy & Flavorings

10 - 2 tablespoons unsalted butter
11 - 1/3 cup grated Parmesan cheese plus extra for serving
12 - Zest and juice of 1 lemon
13 - 2 tablespoons olive oil
14 - Salt and freshly ground black pepper, to taste
15 - 2 tablespoons fresh parsley, chopped optional

# Directions:

01 - Heat olive oil and 1 tablespoon butter in a large saucepan over medium heat. Add shallot and garlic; cook until softened, about 2 minutes.
02 - Stir in Arborio rice and cook, stirring constantly, until lightly translucent around edges, about 2 minutes.
03 - Pour in white wine and cook, stirring, until completely absorbed by the rice.
04 - Add vegetable broth 1/2 cup at a time, stirring frequently and allowing each addition to be fully absorbed before adding more. Continue for about 15 minutes.
05 - Stir in asparagus, peas, and zucchini. Continue adding broth and stirring for another 10 minutes, until rice is creamy and vegetables are just tender.
06 - Add spinach and cook until wilted, approximately 2 minutes.
07 - Remove from heat. Stir in remaining 1 tablespoon butter, Parmesan, lemon zest, and lemon juice. Season with salt and pepper. Serve immediately, garnished with extra Parmesan and parsley if desired.

# Insider Tips:

01 -
  • The combination of fresh vegetables and bright lemon makes heavy cream completely unnecessary
  • Its forgiving enough for weeknight cooking but impressive enough for dinner guests
  • Each bite delivers that perfect restaurant texture that makes people think you slaved for hours
02 -
  • Warm broth is nonnegotiable, cold broth stops the cooking process and makes the rice cook unevenly
  • Constant stirring is a myth but frequent stirring is necessary to release starch and prevent sticking
  • The risotto should be loose and flowing when you take it off the heat because it continues to tighten as it sits
03 -
  • Save a few whole asparagus tips and pea pods to garnish the top, it makes such a difference in presentation
  • If the risotto feels too thick before serving, add that last splash of broth rather than water

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