Save This risotto blends tender asparagus, peas, spinach, and leek with arborio rice cooked slowly in vegetable stock and white wine. The dish finishes with butter, Parmesan cheese, fresh lemon zest, and parsley to create a creamy, vibrant meal. The gradual addition of warm stock and stirring ensures the rice cooks to a perfect, creamy consistency while the spring vegetables add texture and bright flavors. Ideal for a satisfying vegetarian dish with a refreshing citrus note.
Perfectly suited for a medium level of cooking skill, it serves four and pairs well with white wine. Optional herbs like mint can add extra depth, and substitutions for vegetables offer seasonal flexibility.
Last spring, I found myself at a farmers market at dawn, surrounded by bundles of asparagus so fresh they still had morning dew on their tips. The vendor urged me to just make something simple that would let the vegetables shine, and I ended up improvising this risotto on a whim. My usually skeptical roommate took one bite and literally said I would pay real money for this at a restaurant.
I made this for my mothers birthday dinner when she claimed she was too tired for anything fancy. She ended up eating three helpings and asked for the recipe before she even finished her last bite. Something about the way the vegetables keep their texture while the rice becomes this luxurious creamy base just works magic.
Ingredients
- Fresh asparagus: Look for tight tips and skip the woody bottom thirds they never soften properly in the rice
- Fresh or frozen peas: Frozen ones are actually picked at peak sweetness so do not feel guilty using them in a pinch
- Baby spinach: Add it at the very end so it just wilts and keeps its vibrant green instead of turning muddy
- Leek: Leeks have a milder sweeter flavor than onions and add such a nice subtle backbone to the whole dish
- Arborio rice: This short grain rice is essential because it releases all that starch that creates the signature creamy texture without needing actual cream
- Vegetable stock: Keep it warm in a separate pan adding cold stock shocks the rice and ruins the creamy consistency
- Parmesan cheese: Buy a wedge and grate it yourself the pre grated stuff has anti caking agents that prevent it from melting properly
- Lemon zest: Use a microplane and avoid the white pith underneath which is bitter
Instructions
- Warm the stock first:
- Pour your vegetable stock into a saucepan and set it over the lowest heat setting while you prep everything else
- Build the flavor foundation:
- Melt one tablespoon of butter with the olive oil in a heavy pot then cook the shallot leek and garlic until they are soft and fragrant but not taking on any color
- Toast the rice:
- Add the arborio rice and stir for just a minute or two until the edges of the grains look slightly translucent like frosted glass
- Add the wine:
- Pour in the white wine and keep stirring until it has completely disappeared into the rice
- The risotto ritual:
- Add one ladle of warm stock at a time stirring almost constantly until each addition is absorbed before reaching for the next one
- Add the vegetables:
- After about ten minutes of stirring toss in the asparagus and peas since they need a bit longer to cook through
- Finish with spinach:
- When the rice is al dente and wonderfully creamy stir in the spinach just until it collapses then remove from heat
- The luxurious finish:
- Off heat swirl in the last tablespoon of butter the parmesan lemon zest and parsley then season however you like
Save This dish has become my go to for dinner parties because it looks fancy but the active cooking time is really just standing at the stove with a glass of wine and stirring. Something about the rhythm of adding stock and watching the transformation feels almost meditative.
Making It Your Own
I have swapped in fava beans when I found them fresh and used snap peas in place of asparagus. The method stays the same and the rice is so forgiving as long as you respect the gradual stock addition.
Worth Knowing
Risotto does not reheat beautifully in the microwave but you can transform leftovers into arancini or just add a splash of stock and warm it gently in a pan. It actually tastes even better the next day once the flavors have had time to mingle.
Serving Suggestions
A crisp white wine like Pinot Grigio cuts through the richness beautifully. I also love serving this with a simple green salad dressed with nothing but lemon juice and olive oil.
- Grate extra lemon zest over each bowl right before serving
- Keep extra parmesan at the table because everyone always wants more
- The risotto waits for no one so have everyone seated before you finish
Save There is something deeply satisfying about a dish that demands your full attention for twenty minutes then rewards you with something this special.
Common Recipe Questions
- → What vegetables are best for this dish?
-
Asparagus, peas, spinach, and leeks provide a fresh, vibrant mix that complements the creamy risotto base perfectly.
- → How is the risotto made creamy?
-
Slowly adding warm vegetable stock to the rice with continuous stirring allows the grains to release starch, resulting in a creamy texture.
- → Can I use other herbs for finishing?
-
Yes, fresh parsley is classic, but adding mint leaves can offer a refreshing twist to the flavor profile.
- → Is white wine necessary in the cooking process?
-
White wine adds acidity and depth; however, it can be substituted with extra stock or a light vinegar if preferred.
- → How do I know when the risotto is done?
-
The rice should be al dente—tender but still firm to the bite—and the dish creamy but not soupy.
- → What can be served alongside this dish?
-
A chilled Pinot Grigio or Sauvignon Blanc pairs beautifully, enhancing the fresh, bright flavors of the risotto.
