Save This creamy risotto balances tender asparagus, peas, zucchini, and spinach in a comforting, rich texture. Zest of lemon uplifts the dish with fresh brightness, while Parmesan adds savory depth. Simmered slowly with white wine and warm vegetable stock, each grain absorbs vibrant flavors. Ideal for light but satisfying occasions, this dish embraces seasonal produce with a delicate balance of freshness and creaminess.
Last spring, I found myself at the farmers market surrounded by bundles of asparagus and fresh peas still in their pods. I brought home more than I could reasonably eat and ended up throwing together this risotto on a Tuesday night. Something about that bright green mess of vegetables against the creamy rice made it feel like a celebration. Now its the dish I make when I need to remind myself that winter actually ends.
I served this to my friend Sarah who claims to hate risotto because it always tastes too heavy. She sat there quietly scraping her bowl clean for five solid minutes before she even looked up. Later she admitted that maybe she had just been eating bad risotto her whole life. Watching someone reconsider an entire food category is surprisingly satisfying.
Ingredients
- Asparagus, peas, baby spinach, and zucchini: These are what make spring taste like spring. Use whatever looks best at the market but dont skip the peas.
- Shallot and garlic: Shallots have this gentle sweetness that onions lack. Take the time to mince them finely.
- Arborio rice: The high starch content is what creates that signature creamy texture. Regular rice just wont give you the same result.
- Warm vegetable stock: Adding cold stock shocks the rice and interrupts the cooking process. Warm it gently in a separate pot.
- White wine: A dry white adds acidity and depth. If you dont cook with wine use more stock but you lose something.
- Butter and Parmesan: The finishing fats that transform a pot of rice into a dish. Use real Parmesan not the stuff in the green shaker.
- Lemon zest and fresh parsley: These wake everything up. The zest carries essential oils that juice alone cannot provide.
- Salt and black pepper: Risotto needs more salt than you think. Taste at the end and adjust.
Instructions
- Build your foundation:
- Melt 2 tablespoons butter in a heavy pot over medium heat. Cook the shallot and garlic until theyre soft and translucent but not brown. You want them to disappear into the rice later.
- Toast the rice:
- Add the Arborio rice and stir constantly for 1 to 2 minutes. Youll notice the grains becoming slightly opaque at the edges. This step keeps the rice from turning to mush.
- Deglaze with wine:
- Pour in the white wine and stir until it almost completely disappears. The kitchen will start to smell amazing right about now.
- Add stock gradually:
- Ladle in warm stock one scoop at a time. Stir frequently and wait until each addition is nearly absorbed before reaching for more. This slow process releases the rice starch. It takes about 18 to 20 minutes.
- Add vegetables in stages:
- After the rice has cooked for 10 minutes add the asparagus and zucchini. In the last 5 minutes stir in the peas and spinach so they stay bright and fresh.
- Finish with finesse:
- Pull the pot from heat when the rice is creamy but still has a slight bite. Stir in the remaining butter Parmesan lemon zest and parsley. This is called mantecare and it makes all the difference.
Save This recipe became a staple during a particularly gray March when I needed all the brightness I could get. Theres something meditative about standing at the stove ladling in stock and watching the transformation happen. Its cooking that demands you slow down and pay attention.
Stock Management
Keep your stock in a separate pot over the lowest possible heat. If it starts to bubble too vigorously turn it down. You want it warm not simmering. This small detail saves you from constantly adjusting your cooking temperature.
Choosing Your Vegetables
The vegetable timing matters because everything has different cooking needs. Dense vegetables go in early. Delicate ones like spinach and peas need only minutes. Cut everything into similar sized pieces so they cook evenly.
Making It Your Own
Fava beans work beautifully here if you can find them. Snap peas add a wonderful crunch. The basic technique stays the same while the vegetables change with the season. You can use fresh mint instead of parsley in summer.
- Leftovers reheat surprisingly well with a splash of water or stock
- If the texture seems too tight add more stock not more liquid at the end
- This risotto waits for no one so have your bowls ready before you finish
Save Spring in a bowl. Enjoy every bite.
