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Spring Vegetable Risotto

Creamy Spring Vegetable Risotto Bursting with Fresh Flavors

A delightful Creamy Spring Vegetable Risotto featuring seasonal produce like asparagus and radishes, perfect for a fresh, comforting meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 cups
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto Base
  • 6 tablespoons Unsalted Butter Adds richness and flavor to the dish.
  • 2 pieces Leeks, sliced Provides a sweet onion flavor.
  • 1 cup Arborio Rice The perfect starchy rice for creaminess.
  • ¼ cup Dry White Wine Adds acidity and depth.
  • 3 cups Low Sodium Chicken or Vegetable Stock, warmed For optimal cooking.
For the Fresh Vegetables
  • 1½ cups Radishes, quartered Adds crunch and flavor.
  • 1½ cups Asparagus, chopped A key spring vegetable.
  • ¾ cup Frozen Peas, thawed Sweetness and vibrant color.
For the Finishing Touches
  • Salt and Freshly Cracked Black Pepper Essential for seasoning.
  • 1 teaspoon Lemon Zest Brightens the dish.
  • 1 cup Parmesan Cheese, grated Provides savory depth.
  • ½ cup Mascarpone Cheese Adds a luxurious creaminess.
  • 1 tablespoon Chives, chopped Delivers a mild onion flavor.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions for Creamy Spring Vegetable Risotto
  1. Melt 3 tablespoons of unsalted butter in a large pot over medium heat. Add the sliced leeks and sauté for about 5 minutes until translucent.
  2. Add 1 cup of Arborio rice to the pot and toast for about 1 minute, stirring continuously until the rice turns slightly opaque.
  3. Pour in ¼ cup of dry white wine and stir gently until absorbed, about 2-3 minutes.
  4. Slowly add about ½ cup of warmed stock, stirring constantly until absorbed. Repeat until rice is al dente, about 18-20 minutes.
  5. Stir in 1½ cups of quartered radishes and another ½ cup of stock. Cook for 3-4 minutes until tender.
  6. Add 1½ cups of chopped asparagus and remaining stock, seasoning with salt and pepper. Cook for about 5 minutes until tender.
  7. Remove from heat and stir in 1 teaspoon of lemon zest, ¾ cup of thawed peas, the remaining butter, 1 cup of grated Parmesan, ½ cup of mascarpone, and 1 tablespoon of chives.
  8. Serve immediately, garnishing with more lemon zest, Parmesan, and chives as desired.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 450mgPotassium: 350mgFiber: 4gSugar: 3gVitamin A: 1000IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

For best results, serve immediately while the risotto is fresh and creamy. Adjust seasoning to taste before serving.

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