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A bowl of fresh spring risotto garnished with green herbs and vegetables.

Vibrant Spring Risotto

This creamy and bright risotto is packed with fresh spring flavors from peas and asparagus, making it a perfect light yet satisfying meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 450 kcal

Equipment

  • large pot or Dutch oven
  • saucepan

Ingredients
  

Main Ingredients

  • 1 tbsp olive oil
  • 1 small onion finely chopped
  • 2 garlic minced
  • 1 ½ cups Arborio rice
  • ½ cup dry white wine like Sauvignon Blanc or Pinot Grigio
  • 4-5 cups warm vegetable broth or chicken broth
  • 1 cup fresh or frozen peas
  • 1 cup asparagus woody ends trimmed, cut into 1-inch pieces
  • ½ cup grated Parmesan cheese plus more for serving
  • 2 tbsp unsalted butter
  • ¼ cup fresh parsley chopped

Seasoning & Garnish

  • Salt and freshly ground black pepper to taste
  • lemon zest for garnish (Optional)

Instructions
 

Preparation

  • Shell fresh peas if using, and trim woody ends from asparagus, cutting it into 1-inch pieces. Keep warm broth ready in a saucepan on low heat.

Cooking

  • Heat olive oil in a large pot over medium heat, then sauté chopped onion until translucent (5-7 minutes), and add minced garlic for one minute until fragrant.
  • Add Arborio rice to the pot and toast for 2-3 minutes, stirring constantly until the edges are translucent.
  • Pour in white wine and stir until completely absorbed by the rice, scraping any bits from the pot bottom.
  • Gradually add warm broth, one ladleful at a time, stirring constantly and waiting for each addition to be absorbed before adding more.
  • About 10 minutes into adding broth, stir in peas and asparagus; continue adding broth and stirring until rice is al dente and creamy (20-25 minutes total).

Finishing & Serving

  • Remove from heat, then stir in grated Parmesan cheese and unsalted butter until melted and fully incorporated.
  • Stir in fresh chopped parsley, season with salt and pepper to taste, and serve immediately, garnished with extra Parmesan and lemon zest if desired.

Notes

For extra flavor, you can use homemade vegetable broth. Don't rush the stirring process; it's key to achieving a creamy risotto. If you don't have white wine, you can use an equal amount of vegetable broth with a splash of white wine vinegar for acidity.