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Get the Recipe Spring Vegetable Risotto

Spring Risotto is everything you love about risotto: creamy, rich, and comforting. This version is made with a vegetable medly of asparagus, peas, zucchini, and yellow squash. It's hearty enough to stand alone as a meal, or pairs well with a protein main dish.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 6 servings
Calories: 538 kcal
Course: Dinner
Cuisine: Italian

Ingredients

  • 6 6 cups vegetable stock
  • ¼ ¼ cup olive oil
  • 1 1 cup yellow onion diced
  • salt to taste
  • Dash red pepper flakes optional
  • 2 2 cloves garlic minced
  • 2 2 cups arborio rice
  • ½ ½ cup dry white wine
  • ½ ½ pound asparagus spears cut into 1-inch pieces
  • 1 1 cup zucchini diced (1 small zucchini)
  • 1 1 cup yellow squash diced (1 small squash)
  • 1 1 cup frozen or fresh peas
  • 4 4 Tablespoons unsalted butter
  • 1 1 cup Parmesan Cheese freshly shredded or grated, more for garnish
  • fresh parsley chopped for garnish, optional
  • fresh lemon juice optional, to finish

Instructions

    Cup of Yum
  1. In a medium saucepan, add the vegetable stock and bring to a simmer. Then, reduce heat and keep warm over low heat for the duration of the cooking process. You can't add cold liquid to make risotto.
  2. Heat a large stock pan or Dutch oven over medium to medium-high heat. Add the olive oil, then, once it's warm add the onions with a generous pinch of salt and red pepper flakes, if using. Saute for a minute, then add the garlic, cooking for an additional 2 minutes.
  3. Add the Arborio rice to the onion mixture, stirring to coat the rice completely. Cook it for approximately 1 minute until toasted and any additional oil is mostly absorbed.
  4. Deglaze the pan with the white wine, slowly pouring it in and stirring at the same time. Continue gently stirring and allow for the rice to absorb the wine.
  5. Once the wine is absorbed, add about 1/2 cup of the warm broth (I use a measuring cup and simply dip it in, then pour it into the risotto pan). Stir the risotto consistently, until the broth is absorbed.
  6. Continue the process of adding 1/2 cup broth, then stirring until it's completely absorbed until you've added approximately 4 cups of the broth (just do your best to keep track). At this point, add the vegetables to the broth to begin cooking.
  7. Continue adding broth to the risotto in the same way (1/2 cup, stir until absorbed, etc.), but this time transfer a whole lot of the veggies over with you in the process. The vegetables will cook both in the broth and as the risotto finishes.
  8. Begin testing the rice for doneness. If it is still crunchy, you will need more time. Continue adding broth 1/2 cup at a time, and stirring until it is all absorbed. I recommend taste testing after each addition at this point to really get a feel for where the rice is at. Once the risotto is creamy, the bite is firm but not crunchy (think al dente pasta), and the last addition of broth is absorbed, turn off the heat.
  9. Add the butter and parmesan cheese, stirring to combine and allowing both to melt. Serve the risotto immediately with chopped parsley as desired and additional parmesan cheese. Enjoy!

Notes

  • When the recipe was updated in 4/2021, the butter was reduced from 1/2 cup (8T or 1 stick) to a half stick, 4 TBSP, and the parmesan from 1 1/2 cup to 1 cup. Feel free to use these amounts if you want it even more indulgently delicious!

Nutrition Information

Calories 538kcal (27%) Carbohydrates 62g (21%) Protein 12g (24%) Fat 25g (38%) Saturated Fat 11g (55%) Trans Fat 1g Cholesterol 41mg (14%) Sodium 1214mg (51%) Potassium 306mg (9%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 1346IU (27%) Vitamin C 11mg (12%) Calcium 228mg (23%) Iron 4mg (22%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 538

% Daily Value*

Calories 538kcal 27%
Carbohydrates 62g 21%
Protein 12g 24%
Fat 25g 38%
Saturated Fat 11g 55%
Trans Fat 1g 50%
Cholesterol 41mg 14%
Sodium 1214mg 51%
Potassium 306mg 7%
Fiber 4g 16%
Sugar 5g 10%
Vitamin A 1346IU 27%
Vitamin C 11mg 12%
Calcium 228mg 23%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.