Spring Vegetable Risotto Lemon (Print Version)
Creamy risotto with tender spring vegetables and bright lemon zest for a refreshing taste.
# What You Need:
→ Vegetables
01 - 1 cup fresh 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 leek, white and light green parts only, thinly sliced
05 - 2 tablespoons unsalted butter, divided
06 - 2 tablespoons olive oil
→ Risotto Base
07 - 1 1/2 cups arborio rice
08 - 1/2 cup dry white wine
09 - 4 cups low-sodium vegetable stock, kept warm
10 - 1/2 cup grated Parmesan cheese, plus extra for serving
11 - 1 small shallot, finely chopped
12 - 2 cloves garlic, minced
→ Finishing
13 - Zest of 1 lemon
14 - 2 tablespoons fresh parsley, chopped
15 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Warm the vegetable stock in a saucepan over low heat and maintain at a gentle simmer throughout cooking.
02 - Heat 1 tablespoon butter and the olive oil in a large, heavy-bottomed pot over medium heat. Add the shallot, leek, and garlic; sauté for 2–3 minutes until softened and fragrant but not browned.
03 - Stir in the arborio rice and cook for 1–2 minutes, stirring constantly, until the grains are translucent around the edges and lightly toasted.
04 - Pour in the white wine and cook, stirring continuously, until the liquid is mostly absorbed by the rice.
05 - Add a ladleful of warm stock to the rice; cook, stirring frequently, until the liquid is mostly absorbed. Continue adding stock a ladleful at a time, allowing each addition to absorb before adding the next, stirring regularly to release starch for creaminess.
06 - After 10 minutes of cooking, add the asparagus and peas. Continue the process of adding stock gradually while maintaining gentle stirring.
07 - When the rice is almost al dente and creamy (about 18–20 minutes total cooking time), stir in the spinach and cook until just wilted, about 1 minute.
08 - Remove the pot from heat. Stir in the remaining tablespoon of butter, grated Parmesan, lemon zest, and parsley until combined and creamy. Season with salt and pepper to taste.
09 - Serve immediately, garnished with extra Parmesan and additional lemon zest if desired.
# Insider Tips:
01 -
- The lemon zest cuts through the richness making each bite impossibly bright without feeling heavy
- You can use whatever spring vegetables look best at the market so it never gets boring
02 -
- Never stop stirring the rice it needs that constant movement to release the starch that makes risotto creamy
- Add stock only when the previous addition has been absorbed rushing this step results in gummy rice
03 -
- Taste the rice as you go and stop cooking when it is al dente it continues cooking off heat
- The final butter and cheese addition is what makes it restaurant quality so do not skip it