Name: Spring Risotto
Prep time: 10 min
Cook time: PT-492839H39S
Total time: PT-492839H39S
Cuisine: Italian
Ingredients: 1 cup arborio rice; 2 tablespoons olive oil or butter; 1 small onion or shallot, finely chopped; 2 cloves garlic, minced; 4 cups vegetable or chicken broth, warm; 1/2 cup white wine (optional); 1 cup asparagus, cut into pieces; 1/2 cup green peas; 1 cup zucchini or spinach; 1/2 cup Parmesan cheese, grated; 2 tablespoons fresh herbs (parsley, basil, or chives); Salt to taste; Black pepper to taste

Jump to Recipe·Leave a Review

I like making Spring Risotto when I want something creamy, fresh, and full of seasonal flavor. It’s a comforting dish that highlights tender vegetables and delicate herbs, all brought together with perfectly cooked rice.

Why You’ll Love This Recipe

I love how this risotto feels both light and rich at the same time. The creamy texture comes without heavy sauces, and the fresh vegetables add brightness and color. I also enjoy the process of making it—it’s simple but feels special every time. Spring Risotto

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

arborio rice
olive oil or butter
onion or shallot, finely chopped
garlic, minced
vegetable or chicken broth, warm
white wine (optional)
asparagus, cut into pieces
green peas
zucchini or spinach
Parmesan cheese, grated
fresh herbs (parsley, basil, or chives)
salt
black pepper

Directions

I start by heating the broth in a separate pot and keeping it warm. In a large pan, I heat olive oil or butter and sauté the onion or shallot until soft and translucent.

I add the garlic and cook briefly, then stir in the arborio rice, letting it toast for a minute or two. If I’m using wine, I pour it in and let it cook off.

I begin adding the warm broth one ladle at a time, stirring frequently. I wait until most of the liquid is absorbed before adding more, continuing this process until the rice becomes creamy and tender.

About halfway through cooking, I add the asparagus and peas so they cook gently with the rice. I stir in zucchini or spinach toward the end.

Once the rice is cooked to my liking, I remove it from the heat and stir in Parmesan cheese and fresh herbs. I season with salt and pepper and serve immediately.

Servings and timing

I usually get about 4 servings from this recipe.
Preparation time: 10 minutes
Cooking time: 25–30 minutes
Total time: about 35–40 minutes

Variations

I sometimes add mushrooms for an earthy flavor or lemon zest for extra brightness. When I want more protein, I include grilled chicken or shrimp. I also like swapping Parmesan with Pecorino for a sharper taste.

storage/reheating

I store leftover risotto in the refrigerator for up to 3 days. When reheating, I add a splash of broth or water and warm it gently on the stove, stirring to bring back the creamy texture. Spring Risotto

FAQs

Can I use a different type of rice?

I prefer arborio rice because it creates the creamy texture, but other short-grain rice can work.

Do I have to stir risotto constantly?

I stir frequently to help release the starch, but I don’t need to stir nonstop.

Can I make risotto without wine?

Yes, I skip the wine and use extra broth instead.

How do I know when the risotto is done?

I taste it to check that it’s tender with a slight bite in the center.

Can I make it vegan?

Yes, I use vegetable broth and skip the cheese or replace it with a plant-based alternative.

Conclusion

I find Spring Risotto to be a beautiful way to celebrate fresh ingredients and simple cooking. It’s creamy, comforting, and versatile, making it one of my favorite dishes to prepare during the spring season.

Spring Risotto

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: lina
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A creamy and fresh spring risotto made with tender seasonal vegetables, aromatic herbs, and perfectly cooked arborio rice for a comforting yet light dish.

Ingredients

1 cup arborio rice
2 tablespoons olive oil or butter
1 small onion or shallot, finely chopped
2 cloves garlic, minced
4 cups vegetable or chicken broth, warm
1/2 cup white wine (optional)
1 cup asparagus, cut into pieces
1/2 cup green peas
1 cup zucchini or spinach
1/2 cup Parmesan cheese, grated
2 tablespoons fresh herbs (parsley, basil, or chives)
Salt to taste
Black pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Heat broth in a pot and keep it warm over low heat.
In a large pan, heat olive oil or butter and sauté onion or shallot until soft and translucent.
Add garlic and cook briefly until fragrant.
Stir in arborio rice and toast for 1–2 minutes.
Pour in white wine if using and cook until mostly evaporated.
Add warm broth one ladle at a time, stirring frequently and allowing liquid to absorb before adding more.
Halfway through cooking, add asparagus and peas.
Stir in zucchini or spinach near the end of cooking.
Continue adding broth until rice is creamy and tender with a slight bite.
Remove from heat and stir in Parmesan cheese and fresh herbs.
Season with salt and black pepper, then serve immediately.