Spring Vegetable Risotto Lemon Zest (Print Version)
Creamy risotto with tender spring vegetables and bright lemon zest offers a fresh, comforting meal.
# What You Need:
→ Vegetables
01 - 1 cup asparagus, trimmed and cut into 1-inch pieces
02 - 1 cup fresh or frozen peas
03 - 1 cup baby spinach, roughly chopped
04 - 1 small zucchini, diced
→ Aromatics
05 - 1 medium shallot, finely chopped
06 - 2 cloves garlic, minced
→ Rice and Liquids
07 - 1 ½ cups Arborio rice
08 - 4 cups vegetable stock, kept warm
09 - ½ cup dry white wine
→ Dairy
10 - 3 tablespoons unsalted butter, divided
11 - ⅓ cup grated Parmesan cheese (plus extra for serving)
→ Flavorings
12 - Zest of 1 lemon
13 - 2 tablespoons fresh parsley, chopped
14 - Salt and freshly ground black pepper, to taste
→ Garnish
15 - Lemon wedges (optional)
# Directions:
01 - Heat 2 tablespoons butter in a large, heavy-bottomed saucepan over medium heat. Add shallot and garlic; sauté until translucent, about 2 minutes.
02 - Add Arborio rice; stir for 1–2 minutes until grains are well-coated and slightly translucent at the edges.
03 - Pour in white wine and cook, stirring, until almost fully absorbed.
04 - Add 1 ladleful of warm vegetable stock. Stir frequently until liquid is nearly absorbed. Continue adding stock, one ladleful at a time, allowing each addition to be absorbed before adding the next. This will take about 18–20 minutes.
05 - After 10 minutes of cooking, add asparagus and zucchini. With 5 minutes remaining, stir in peas and spinach.
06 - When the rice is creamy and just al dente, remove from heat. Stir in the remaining 1 tablespoon butter, Parmesan, lemon zest, and parsley. Season with salt and pepper to taste.
07 - Serve immediately, garnished with extra Parmesan and lemon wedges if desired.
# Insider Tips:
01 -
- The way the lemon zest cuts through the richness keeps you coming back for just one more bite
- It transforms whatever vegetables you have on hand into something that feels like an occasion
02 -
- Warm stock is not optional. Cold liquid drops the temperature and the rice stops releasing starch properly.
- Constant stirring is exaggerated but frequent stirring matters. The friction helps release the starch.
03 -
- Grate your lemon zest before you start cooking so you dont forget it at the end
- The risotto should flow like lava not sit in a mound when you plate it