Spring Vegetable Risotto

Why You’ll Love This Recipe

Culinary celebration of spring in one luxurious dish. This Spring Vegetable Risotto transforms simple ingredients into a creamy, elegant meal that’s both comforting and sophisticated. Perfect for vegetarians and food lovers alike, it offers a harmonious blend of tender Arborio rice and fresh seasonal vegetables.

Recipe Overview

• Cuisine: Italian-Inspired
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Difficulty: Easy

Ingredients

Primary Ingredients:

• 2 cups Arborio rice
• 6 cups vegetable stock
• 1/2 cup dry white wine
• 1 medium onion, finely diced

Spring Vegetables:

• 1 cup asparagus, chopped
• 1 cup fresh peas
• 1/2 cup baby spinach
• 1 cup mixed mushrooms

Aromatics & Finishing:

• 3 garlic cloves, minced
• 2 tbsp olive oil
• 1/2 cup grated Parmesan
• 2 tbsp fresh herbs (chives, parsley)
• Salt and pepper to taste

Equipment

• Large heavy-bottomed saucepan
• Wooden spoon
• Ladle
• Cheese grater
• Cutting board
• Chef’s knife

Cooking Instructions

Prep Work (Room Temperature, 68-72°F / 20-22°C)

• Chop vegetables uniformly into 1/4-inch pieces
• Warm vegetable stock in separate pot to 190-200°F (88-93°C)
• Finely dice onions and mince garlic
• Measure and organize ingredients

Sauté Base (Medium Heat, 350°F / 175°C)

• Heat olive oil in heavy-bottomed pan
• Add diced onions, sauté until translucent (3-4 minutes, internal temp 140°F / 60°C)
• Add minced garlic, cook precisely 60 seconds (avoid browning)
• Reduce heat to medium-low (160-180°F / 71-82°C)

Toast Rice (Medium-Low Heat, 160-180°F / 71-82°C)

• Add Arborio rice, stir continuously
• Toast rice until edges become translucent (2-3 minutes)
• Deglaze with white wine, stir until completely absorbed
• Rice surface should look slightly glossy

Risotto Method (Low-Medium Heat, 160-180°F / 71-82°C)

• Begin adding hot stock (190-200°F / 88-93°C) one ladle at a time
• Stir continuously with wooden spoon
• Allow each ladle to absorb completely before adding next
• Maintain consistent stirring to release rice starches
• Total cooking time: 18-22 minutes
• Target rice internal temperature: 185°F (85°C)

Add Vegetables (Same Temperature, 160-180°F / 71-82°C)

• Add asparagus and mushrooms midway through cooking (around 10 minutes)
• Incorporate peas in final 5 minutes
• Fold in baby spinach last 1-2 minutes
• Vegetables should reach 145°F (63°C)

Finish (Remove from Heat, 140-150°F / 60-65°C)

• Remove from heat source
• Stir in grated Parmesan until fully incorporated
• Season with salt and freshly ground black pepper
• Let rest 2-3 minutes to allow final starch absorption
• Garnish with fresh herbs
• Final dish temperature: 140-150°F (60-65°C)

Nutrition Facts

• Calories: 375
• Protein: 12g
• Carbohydrates: 55g
• Fat: 14g
• Fiber: 5g
• Sodium: 480mg

Dietary Variations

• Vegan: Replace Parmesan with nutritional yeast
• Gluten-Free: Ensure stock is GF certified
• Low-Carb: Substitute cauliflower rice

Pro Tips

Serving:

• Serve immediately for best texture
• Pair with crisp white wine
• Garnish with extra herbs

Storing:

• Refrigerate 2-3 days
• Reheat with splash of stock
• Not recommended for freezing

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Vegetarian

Spring Vegetable Risotto

Courses: Vegetarian Recipe Keys: V Vegetarian

Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Total Time 45 mins

Cooking Temp: 350  F Servings: 4 Calories: 375

Best Season: Spring

Dietary:

V Vegetarian

Description

Indulge in the flavors of spring with this vibrant Spring Vegetable Risotto. Loaded with fresh asparagus, peas, and artichokes, this creamy dish is a celebration of seasonal produce. Perfectly cooked Arborio rice and a hint of lemon create a delightful symphony of flavors in every bite.

Ingredients

Scale

1/2x 1x 2x 3x

Primary Ingredients

• 2 cups Arborio rice
• 6 • cups vegetable stock
• ¹⁄₂ • cup dry white wine
• 1 • medium onion, finely diced

Spring Vegetables

• 1 cup asparagus, chopped
• 1 • cup fresh peas
• ¹⁄₂ • cup baby spinach
• 1 • cup mixed mushrooms

Aromatics & Finishing

• 3 garlic cloves, minced
• 2 • tbsp olive oil
• ¹⁄₂ • cup grated Parmesan
• 2 • tbsp fresh herbs (chives, parsley)
• • Salt and pepper to taste

Instructions

1. Prep Work

   • Chop vegetables uniformly
   • Warm vegetable stock in separate pot
   • Finely dice onions and mince garlic

1. Sauté Base

   • Heat olive oil in pan
   • Sauté onions until translucent (3-4 minutes)
   • Add garlic, cook 1 minute

1. Toast Rice

   • Add Arborio rice
   • Stir continuously until rice becomes translucent
   • Deglaze with white wine, stir until absorbed

1. Risotto Method

   • Add hot stock 1 ladle at a time
   • Stir continuously
   • Allow each ladle to absorb before adding next
   • Total cooking time: 18-22 minutes

1. Add Vegetables

   • Add asparagus and mushrooms midway
   • Add peas in final 5 minutes
   • Fold in spinach at end

1. Finish

   • Remove from heat
   • Stir in Parmesan
   • Season with salt/pepper
   • Garnish with fresh herbs

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 375kcal

% Daily Value *

Total Fat 14g22%

Saturated Fat 5g25%

Sodium 480mg20%

Total Carbohydrate 55g19%

Protein 12g24%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Dietary Variations

• Vegan: Replace Parmesan with nutritional yeast
• Gluten-Free: Ensure stock is GF certified
• Low-Carb: Substitute cauliflower rice

Pro Tips

Serving:

• Serve immediately for best texture
• Pair with crisp white wine
• Garnish with extra herbs

Storing:

• Refrigerate 2-3 days
• Reheat with splash of stock
• Not recommended for freezing