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–+ servings
spring vegetable risotto

Creamy Spring Vegetable Risotto Your Taste Buds Will Love

Experience the vibrant flavors of spring with this creamy vegetable risotto featuring seasonal ingredients and a luxurious texture.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto Base
  • 6 tablespoons Unsalted Butter Add richness and flavor; substitute with vegan butter for a dairy-free option.
  • 2 Leeks Provides a mild onion-like flavor; use green onions if unavailable.
  • 1 cup Arborio Rice Essential for creamy texture; Carnaroli rice can be used for creamier result.
  • ¼ cup Dry White Wine Enhances flavor depth; replace with additional vegetable broth for non-alcoholic version.
  • 3 cups Low Sodium Chicken or Vegetable Stock Provides a flavorful base; use homemade or store-bought.
For the Vegetables
  • 1½ cups Radishes Adds crunch and peppery flavor; replace with diced carrots if necessary.
  • 1½ cups Asparagus Seasonal veggie for freshness; substitute with green beans if not in season.
  • ¾ cup Frozen Peas Adds sweetness; fresh peas can be used if available.
For the Seasoning and Creaminess
  • Salt For seasoning to taste.
  • Freshly Cracked Black Pepper For seasoning to taste.
  • 1 teaspoon Lemon Zest Brightens the dish with freshness.
  • 1 cup Grated Parmesan Cheese Adds a salty, nutty flavor; use nutritional yeast for dairy-free version.
  • ½ cup Mascarpone Cheese Makes the risotto creamy and luxurious; substitute with heavy cream if needed.
  • 1 tablespoon Chives Adds a mild onion flavor; green onions can be an alternative.

Equipment

  • large pot

Method
 

Steps
  1. Melt 3 tablespoons of unsalted butter in a spacious pot over medium heat. Add the sliced leeks and sauté for about 5 minutes until they become translucent and fragrant.
  2. Stir in 1 cup of Arborio rice and toast for about 1 minute. Pour in ¼ cup of dry white wine and continue stirring until almost fully absorbed.
  3. Begin adding 3 cups of warmed vegetable stock, about ½ cup at a time. Stir frequently, absorbing the liquid before adding more for about 15-20 minutes.
  4. When about 1 cup of stock remains, stir in the quartered radishes along with another ½ cup of stock and continue cooking until tender-crisp.
  5. Introduce the chopped asparagus and remaining stock, mixing well. Season with salt and continue cooking until the asparagus is just tender.
  6. Lower the heat and gently fold in the lemon zest, thawed peas, cracked pepper, remaining butter, grated Parmesan, mascarpone cheese, and chopped chives.
  7. Serve immediately, garnished with additional lemon zest, Parmesan, and reserved chives for a beautiful presentation.

Nutrition

Serving: 1cupCalories: 400kcalCarbohydrates: 50gProtein: 12gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 600mgPotassium: 500mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 300mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of stock to restore creaminess.

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