Spring Vegetable Risotto

Spring is the perfect time to celebrate fresh, vibrant produce, and this spring vegetable risotto does just that. Each bite is creamy, comforting, and packed with the bright flavors of seasonal vegetables. From tender asparagus tips to sweet peas and tender baby carrots, every ingredient is chosen to highlight the best of spring. It’s one of those dishes that feels elegant enough for a dinner party but is easy enough for a weeknight meal.

What makes this recipe stand out among other spring meals is the way the rice absorbs the flavors of the stock, herbs, and vegetables, creating a silky, luscious texture. Unlike some risottos that can feel heavy, this springtime risotto is light, fresh, and perfectly balanced, making it an ideal choice for welcoming warmer weather.

I love how versatile this risotto is. You can make it as a main course or serve it as a side alongside grilled chicken or fish. Its vibrant colors make it a stunning addition to any table, and the aroma of fresh herbs and vegetables simmering with Arborio rice instantly makes your kitchen feel alive with spring. This is not just another summer risotto or veggie risotto—it’s a dish that celebrates the season in every sense.

This is truly the best risotto recipe for anyone wanting to enjoy the flavors of spring in a simple yet satisfying way. The gentle stirring, the creaminess of the rice, and the subtle sweetness of the vegetables all come together to create a comforting dish that you’ll want to make again and again. Whether you’re hosting friends or enjoying a quiet evening at home, this spring risotto delivers on flavor, texture, and seasonal appeal.

Why You’ll Love It

• Bursting with seasonal flavors: Every bite highlights the freshness of spring vegetables—sweet peas, crisp asparagus, and tender carrots combine to make each mouthful vibrant and satisfying.
• Creamy without being heavy: Thanks to slow-cooked Arborio rice, this risotto has that luxurious, creamy texture we all love, but it never feels overly rich or heavy.
• Perfect for any occasion: Whether it’s a casual weeknight dinner, a spring brunch, or a special gathering, this springtime risotto fits beautifully on the table.
• Customizable and flexible: Swap in your favorite vegetables or add a sprinkle of parmesan, fresh herbs, or even a hint of lemon zest to make it your own unique spring risotto.
• Comfort meets elegance: This dish manages to be both cozy and sophisticated—a true crowd-pleaser that shows you put thought into your meal without spending hours in the kitchen.

Ingredient List

For the Risotto:

• 1 ½ cups Arborio rice
• 4 cups vegetable broth, kept warm
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp unsalted butter

For the Spring Vegetables:

• 1 cup asparagus, trimmed and cut into 2-inch pieces
• 1 cup peas (fresh or frozen)
• 1 cup baby carrots, sliced thinly
• ½ cup zucchini, diced

For Finishing:

• ½ cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
• Juice of ½ a lemon
• Salt and freshly ground black pepper, to taste

Ingredient Notes

• I always use Arborio rice for risotto—it’s the secret to that creamy, perfectly tender texture.
• Don’t skip the vegetable broth! Warming it before adding keeps the rice cooking evenly and makes a big difference in creaminess.
• Fresh spring vegetables make this dish pop with color and flavor. I especially love adding peas and asparagus—they’re quintessential for a spring risotto.
• A little Parmesan cheese stirred in at the end elevates the dish—don’t be shy!
• I like finishing with a squeeze of lemon juice; it brightens the flavors and adds a fresh, springy touch.

Kitchen Equipment Needed

• Large sauté pan or skillet: Perfect for cooking the risotto evenly. I love using my heavy-bottomed nonstick pan—it keeps the rice from sticking.
• Wooden spoon or silicone spatula: Essential for stirring the rice without scratching your pan. I always reach for my sturdy wooden spoon.
• Ladle: For adding warm broth gradually, one scoop at a time. Makes stirring much easier!
• Measuring cups and spoons: For precise ingredients—risotto is all about balance.
• Knife and cutting board: For chopping vegetables. I keep a sharp chef’s knife handy; it makes prep way faster.
• Grater: For the Parmesan cheese. A microplane works beautifully for a fine, creamy finish.

Instructions

1. Prepare Your Ingredients

• Wash, trim, and cut the asparagus into 2-inch pieces.
• Slice the baby carrots thinly and dice the zucchini.
• Finely chop the onion and mince the garlic.
• Measure out your rice, broth, and other ingredients so everything is ready to go—risotto cooks quickly once you start!

Pro Tip: Keep your broth warm on the stove. Adding cold broth will slow down cooking and make the risotto less creamy.

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2. Sauté Aromatics

• Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large sauté pan over medium heat.
• Add the chopped onion and sauté for 3–4 minutes until soft and translucent.
• Stir in the garlic and cook for another 30 seconds—just until fragrant.

Pro Tip: Don’t let the garlic brown—it can turn bitter and overpower the delicate vegetables.

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3. Toast the Rice

• Add the Arborio rice to the pan and stir to coat each grain with the butter and oil.
• Cook for 1–2 minutes until the edges of the rice start to look translucent.

Pro Tip: Toasting the rice helps it absorb the broth evenly and gives the risotto a better texture.

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4. Gradually Add Broth

• Ladle in about ½ cup of warm vegetable broth at a time, stirring constantly.
• Wait until most of the liquid is absorbed before adding the next ladle of broth.
• Continue this process for about 18–20 minutes, or until the rice is tender but still slightly firm in the center.

Pro Tip: Stir gently but consistently. This releases the rice’s natural starch and gives you that creamy, dreamy risotto texture.

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5. Cook the Vegetables

• When the rice is about halfway done, add the sliced carrots and asparagus.
• Add the peas and zucchini during the last 3–4 minutes of cooking, just to heat through.
• Stir occasionally to combine without overcooking the vegetables—they should stay vibrant and tender.

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6. Finish and Serve

• Remove the pan from heat. Stir in the grated Parmesan, fresh parsley, and a squeeze of lemon juice.
• Season with salt and freshly ground black pepper to taste.
• Serve immediately while warm and creamy, garnished with a little extra Parmesan if desired.

Pro Tip: Risotto waits for no one! Serve it right away for the best texture—it’s at its creamiest right off the stove.

Tips and Tricks for Success

• Keep your broth warm: Cold broth slows down cooking and can make your risotto gummy. I always keep mine simmering on the stove.
• Stir gently and consistently: This releases the rice’s starch and creates that creamy texture without breaking the grains.
• Don’t overcook the vegetables: Add them at the right time so they stay crisp-tender and vibrant.
• Taste as you go: Season gradually with salt and pepper, especially after adding the cheese. It helps balance the flavors perfectly.
• Serve immediately: Risotto is best fresh and creamy. If it sits too long, it can thicken—reheat gently with a splash of broth if needed.

Ingredient Substitutions and Variations

• Rice: If you can’t find Arborio, Carnaroli works beautifully as a risotto rice substitute.
• Broth: Chicken or mushroom broth can replace vegetable broth for a richer flavor.
• Vegetables: Swap in spring spinach, bell peppers, or asparagus tips depending on what’s fresh.
• Cheese: Parmesan can be replaced with Pecorino Romano for a sharper, tangy twist.
• Herbs and aromatics: Fresh basil, thyme, or chives are great alternatives to parsley for different flavor profiles.

Serving Suggestions

• I love serving this spring vegetable risotto with a simple green salad and a drizzle of lemon vinaigrette—it balances the creaminess beautifully.
• Pair it with grilled chicken or seared fish for a light, spring-inspired dinner that feels both elegant and comforting.
• Top with extra Parmesan and a sprinkle of fresh herbs for a colorful presentation that wows every time.
• Serve alongside crusty bread or garlic bread to soak up every bit of that creamy goodness—I never skip this part!
• For a vegetarian-friendly option, add roasted cherry tomatoes or sautéed mushrooms on top—it adds depth and keeps the dish hearty.

Storage and Reheating Instructions

• Refrigerate: Store leftover risotto in an airtight container for up to 3 days.
• Freeze: Risotto can be frozen, though it’s best fresh. If freezing, add a little extra broth when reheating.
• Reheat on the stove: Gently warm in a pan over low heat, adding a splash of broth to restore creaminess.
• Reheat in the microwave: Cover and heat in short intervals, stirring between, adding a small amount of broth if needed.
• Avoid overcooking: Risotto can become mushy if reheated too long, so keep a close eye and stir gently.

Frequently Asked Questions

Can I make this risotto ahead of time?

Yes! You can prep the ingredients ahead and even cook the risotto a little in advance, but it’s best served fresh. If storing, reheat gently with a splash of broth.

Can I use frozen vegetables?

Absolutely! Frozen peas, carrots, or asparagus work well. Just add them slightly earlier so they cook through but stay tender.

What can I substitute for Arborio rice?

Carnaroli or Vialone Nano rice are excellent alternatives. They have a similar creamy texture that’s perfect for risotto.

How do I make it vegetarian or vegan?

Use vegetable broth and skip the Parmesan—or try a vegan cheese or nutritional yeast for that cheesy flavor.

Can I make it gluten-free?

Yes! Traditional risotto is naturally gluten-free as long as your broth doesn’t contain gluten additives.

How do I get the risotto extra creamy?

Stir consistently and add the broth gradually. Finish with a little butter or Parmesan for that rich, silky texture.

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Did you try this recipe? Let me know in the comments how it turned out—I’d love to hear your twists and tips!