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.
• Cuisine: Italian-Inspired
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Difficulty: Easy
• 2 cups Arborio rice
• 6 cups vegetable stock
• 1/2 cup dry white wine
• 1 medium onion, finely diced
• 1 cup asparagus, chopped
• 1 cup fresh peas
• 1/2 cup baby spinach
• 1 cup mixed mushrooms
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 1/2 cup grated Parmesan
• 2 tbsp fresh herbs (chives, parsley)
• Salt and pepper to taste
• Large heavy-bottomed saucepan
• Wooden spoon
• Ladle
• Cheese grater
• Cutting board
• Chef's knife
• 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
• 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)
• 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
• 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 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)
• 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)
• Calories: 375
• Protein: 12g
• Carbohydrates: 55g
• Fat: 14g
• Fiber: 5g
• Sodium: 480mg
• Vegan: Replace Parmesan with nutritional yeast
• Gluten-Free: Ensure stock is GF certified
• Low-Carb: Substitute cauliflower rice
• Serve immediately for best texture
• Pair with crisp white wine
• Garnish with extra herbs
• Refrigerate 2-3 days
• Reheat with splash of stock
• Not recommended for freezing
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.
• Chop vegetables uniformly
• Warm vegetable stock in separate pot
• Finely dice onions and mince garlic
• Heat olive oil in pan
• Sauté onions until translucent (3-4 minutes)
• Add garlic, cook 1 minute
• Add Arborio rice
• Stir continuously until rice becomes translucent
• Deglaze with white wine, stir until absorbed
• Add hot stock 1 ladle at a time
• Stir continuously
• Allow each ladle to absorb before adding next
• Total cooking time: 18-22 minutes
• Add asparagus and mushrooms midway
• Add peas in final 5 minutes
• Fold in spinach at end
• Remove from heat
• Stir in Parmesan
• Season with salt/pepper
• Garnish with fresh herbs
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
• Vegan: Replace Parmesan with nutritional yeast
• Gluten-Free: Ensure stock is GF certified
• Low-Carb: Substitute cauliflower rice
• Serve immediately for best texture
• Pair with crisp white wine
• Garnish with extra herbs
• Refrigerate 2-3 days
• Reheat with splash of stock
• Not recommended for freezing