This Spring Risotto is rich, creamy, and packed with fresh veggies like asparagus, fava beans, and sun dried tomatoes.
Spring is here, and it's time to switch up the menu with something light and fresh, yet still comforting. This vegetarian risotto is a creamy, easy-to-make dish that brings together 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 is about celebrating the fresh start that spring brings, without the need for over-the-top ingredients or techniques.
This Spring Veggie Risotto is:
- Fresh: Every bite is packed with the crisp, tender veggies.
- Creamy: That creamy, buttery texture that makes risotto famous.
- Zesty: The lemon and white wine add a burst of acidity!
- Versatile: Use your own favorite veggies and herbs for endless variations.
Key Ingredients & Substitutions
Arborio Rice: The star of any risotto, its starchiness lends the dish its characteristic creaminess. If you're in a pinch, carnaroli rice is a worthy substitute.
Spring Vegetables: Asparagus and fava beans shout 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 nice and rich. But a dollop of crème fraîche could add a tangy twist if preferred.
Helpful Tips
Patience is Key! Adding the broth gradually and constantly stirring are the trick to perfectly creamy risotto. Don't rush the process! I promise it's worth the trouble.
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 Spring Green Salad or a simple panzanella salad.
Variations
Make it Vegan: Swap out the Parmesan and heavy cream for nutritional yeast and coconut cream to create a vegan version that still sings with flavor.
Add Fresh Herbs: Stir in fresh herbs like basil or mint at the end for a fresh burst of flavor.
Swap the Veggies: You can use this recipe as a base to experiment with your own favorite spring vegetables. Artichokes and peas would be great additions.
Use barley for a gluten-free risotto: Want to make this dish gluten-free? Use Barley instead of Arborio rice. Barley is "done" when it's al dente but it may take a little longer in the process above - about 35 minutes.
More Tasty Ideas
If you love this Spring Veggie Risotto, be sure to check out these other delicious ideas:
📖 Recipe
Ingredients
- 2 tablespoon olive oil
- 2 shallots, finely chopped
- 4 scallions, finely chopped
- 2 cloves garlic, minced
- 1 cup arborio rice
- ⅔ cup dry white wine
- 4 - 6 cups vegetable broth, kept hot on the stove
- ⅓ cup heavy cream
- ½ cup Parmesan, grated
- 1 cup fava beans, shelled
- ½ cup sun-dried tomatoes, in oil, drained and chopped
- 1 lemon, cut into thin wedges
- kosher salt
- Black Pepper
Instructions
- Heat the olive oil in a large saucepan set over a medium heat until hot. Add the shallot, scallion, garlic, and a pinch of salt, sweating for 6-7 minutes until softened.
- Add the rice and cook for 2-3 minutes, stirring frequently, until translucent in appearance. Add the wine, bring to the boil, and then reduce to a simmer for a further 2 minutes.
- Incorporate the hot broth by the ladleful, stirring and simmering until the rice has absorbed all the stock before adding the next ladle.
- Continue in this fashion until the rice is tender to the bite and creamy, usually about 20-30 minutes. You may not need to use all the broth.
- Meanwhile, cook the asparagus and fava beans in a large saucepan of salted boiling water until tender, about 3 minutes.
- Drain well and refresh in a bowl of ice water. Drain again, pat dry, and cut the asparagus spears in half.
- Once the rice is ready, stir in the heavy cream and Parmesan. Adjust seasoning to taste with salt and pepper.
- Ladle into bowls and top with the asparagus, fava beans and chopped sun-dried tomatoes. Serve with lemon wedges on the side for squeezing over.
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