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Creamy Spring Vegetable Risotto Recipe with Fresh Herbs

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A light and creamy risotto featuring fresh spring vegetables and herbs, perfect for a comforting yet fresh meal. This recipe balances richness and freshness with simple ingredients and easy preparation.

Ingredients

Scale
  • 1 ½ cups (300 g) Arborio rice
  • 5 cups (1.2 liters) vegetable broth, warmed
  • 3 tablespoons (45 g) unsalted butter, divided
  • 2 tablespoons extra virgin olive oil
  • 2 medium shallots, finely chopped
  • 3 garlic cloves, minced
  • 1 bunch (about 12 spears) fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 cup (150 g) fresh peas (frozen peas can be used)
  • 2 cups (60 g) fresh spinach, roughly chopped
  • ½ cup (120 ml) white wine (optional, can substitute with broth or water)
  • ¼ cup chopped fresh herbs (parsley, chives, tarragon)
  • ½ cup (50 g) grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice

Instructions

  1. Warm the vegetable broth in a saucepan and keep it at a gentle simmer over low heat.
  2. In a large heavy-bottomed pan, heat 1 tablespoon butter with 2 tablespoons olive oil over medium heat.
  3. Add the finely chopped shallots and cook for 3-4 minutes until translucent but not browned.
  4. Stir in the minced garlic and cook for another 30 seconds until fragrant.
  5. Add the Arborio rice and stir constantly for about 2 minutes until each grain is coated and slightly toasted.
  6. Pour in the white wine (if using) and stir until mostly absorbed; if skipping wine, add a ladle of broth instead.
  7. Add one ladle of hot broth to the rice and stir gently until mostly absorbed. Repeat this process, adding broth one ladle at a time, stirring often, for about 20-25 minutes until rice is creamy and tender but still al dente.
  8. While the rice cooks, blanch the asparagus in boiling salted water for 2-3 minutes until bright green and tender. Drain and set aside. Defrost frozen peas if using.
  9. When the rice is about halfway cooked (after about 12 minutes), stir in the peas and spinach. Continue adding broth and stirring until rice is nearly done.
  10. Remove the pan from heat. Stir in the remaining 2 tablespoons butter, grated Parmesan, chopped fresh herbs, lemon zest, and lemon juice.
  11. Season with salt and freshly ground black pepper to taste.
  12. Let the risotto rest for 1-2 minutes to thicken and meld flavors.
  13. Serve immediately, garnished with extra herbs or Parmesan if desired.

Notes

Keep broth warm to ensure even cooking. Stir gently to release starch without breaking rice grains. Add broth gradually and allow absorption before adding more. Use fresh herbs at the end for brightness. Lemon zest and juice add a fresh lift. For vegan version, omit butter and Parmesan and use nutritional yeast or vegan cheese.

Nutrition

Keywords: risotto, spring vegetables, creamy risotto, fresh herbs, Arborio rice, vegetarian, easy dinner, Italian recipe

Find it online: https://blingbite.com/creamy-spring-vegetable-risotto-recipe-with-fresh-herbs-easy-perfect-guide/