This spring risotto is rich, creamy and full of fresh vegetables like asparagus, fava beans and sun-dried tomatoes.
Spring is here and it’s time to change up the menu to something light and fresh, but still comforting. This vegetarian risotto is a creamy, easy-to-prepare dish that combines the fresh flavors of the season, like asparagus and fava beans, with the rich, comforting taste of risotto.
Perfect for a relaxed dinner at home, this risotto celebrates the new beginning that spring brings, without the need for over-the-top ingredients or techniques.
This spring vegetarian risotto is:
- Fresh: Every bite is packed with crunchy, tender vegetables.
- Creamy: That creamy, buttery texture that makes risotto famous.
- Spicy: Lemon and white wine add a burst of acidity!
- Versatile: Use your favorite vegetables and herbs for endless variations.
Key ingredients and substitutions
Arborio rice: The protagonist of every risotto, its starch gives the dish its characteristic creaminess. If you’re in a pinch, carnaroli rice is a worthy substitute.
Spring vegetables: Asparagus and broad beans scream spring, but feel free to get creative with peas, artichokes, or even radishes for different textures and flavors.
Parmesan cheese: Adds depth and a hint of saltiness. For a different twist, try Pecorino Romano or Grana Padano.
Heavy cream: Makes the risotto pleasant and rich. But if you prefer, a dollop of crème fraîche could add a spicy touch.
Useful tips
Patience is the key! Adding the broth gradually and stirring constantly are the trick to obtaining a perfectly creamy risotto. Don’t rush the process! I promise it’s worth it.
Fresh is best: Use the freshest spring vegetables you can find to maximize flavor and color.
Serving ideas: This risotto is hearty enough to serve on its own. But for a more complete meal, serve it with a green spring salad or a simple panzanella.
Variations
Make it vegan: Swap the parmesan and cream for nutritional yeast and coconut cream to create a vegan version that still sings with flavor.
Add fresh herbs: Add fresh herbs like basil or mint at the end for a fresh burst of flavor.
Swap vegetables: You can use this recipe as a base to experiment with your favorite spring vegetables. Artichokes and peas would be great additions.
Use barley for a gluten-free risotto: Do you want to prepare this dish gluten-free? Use barley instead of Arborio rice. The barley is “cooked” when al dente, but it may take a little longer in the process described above: about 35 minutes.
Other tasty ideas
If you love this spring vegetable risotto, be sure to check out these other delicious ideas:
Recipe
Portions: 3 portions
Calories: 676kcal
Instructions
-
Heat the olive oil in a large pot set over medium heat until hot. Add the scallions, scallions, garlic and a pinch of salt, sweating for 6-7 minutes until softened.
-
Add the rice and cook for 2-3 minutes, stirring often, until translucent. Add the wine, bring to the boil and then reduce to a simmer for another 2 minutes.
-
Add the hot broth in ladles, stirring and letting it cook until the rice has absorbed all the broth before adding the next ladle.
-
Continue in this way until the rice is tender and creamy, usually about 20 to 30 minutes. You may not need to use all the broth.
-
Meanwhile, cook the asparagus and broad beans in a large pot of boiling salted water until tender, about 3 minutes.
-
Drain well and refresh in a bowl of ice water. Drain them again, dry them and cut the asparagus in half.
-
Once the rice is ready, stir in the cream and parmesan. Adjust seasoning to taste with salt and pepper.
-
Ladle into bowls and garnish with asparagus, broad beans and chopped dried tomatoes. Serve with lemon wedges on the side to squeeze over.
Nutrition
Calories: 676kcalCarbohydrates: 89GProtein: 19GFat: 24GSaturated fats: 10GPolyunsaturated fats: 2GMonounsaturated fat: 11GCholesterol: 41mgSodium: 1559mgPotassium: 1067mgFiber: 9GSugar: 15GVitamin A: 1523UIC vitamin: 32mgSoccer: 293mgIron: 6mg
