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Creamy Spring Vegetable Risotto Recipe with Fresh Herbs

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A creamy and fresh risotto featuring Arborio rice, spring peas, asparagus, and a blend of fresh herbs. Perfect for spring and early summer, this dish is comforting, easy to make, and full of vibrant flavors.

Ingredients

Scale
  • 1 ½ cups Arborio rice (about 300g)
  • 5 cups vegetable broth (1.2 liters), kept warm
  • 1 small white onion, finely chopped
  • 2 garlic cloves, minced
  • 1 bunch asparagus (about 12 spears), trimmed and cut into 1-inch pieces
  • 1 cup fresh peas (about 150g), shelled or frozen
  • ½ cup dry white wine (120ml), optional
  • 3 tablespoons unsalted butter (about 45g), divided
  • ¾ cup freshly grated Parmesan cheese (80g)
  • ¼ cup chopped fresh parsley
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon chopped fresh tarragon
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • Lemon zest from 1 lemon, optional

Instructions

  1. Warm your broth: Pour 5 cups (1.2 liters) of vegetable broth into a medium saucepan and keep it on low heat to stay hot but not boiling.
  2. Sauté aromatics: In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the chopped onion and cook until translucent and soft, about 4–5 minutes. Add minced garlic and cook for another 1 minute until fragrant, without browning.
  3. Toast the rice: Add Arborio rice to the pan and stir to coat every grain in the buttery oil. Cook for 2–3 minutes until edges turn translucent but center remains opaque.
  4. Deglaze with wine: Pour in ½ cup dry white wine and stir constantly until almost completely absorbed. If skipping wine, start adding broth now.
  5. Add broth gradually: Add warm broth one ladle (about ½ cup) at a time, stirring gently but continuously. Wait until liquid is nearly absorbed before adding the next ladle. Continue for about 20–25 minutes.
  6. Cook the vegetables: When about 10 minutes of cooking remain, stir in asparagus pieces and peas. Cook until tender and bright green.
  7. Finish with butter, cheese, and herbs: Remove pan from heat when rice is tender but al dente. Stir in remaining 2 tablespoons butter, grated Parmesan, chopped parsley, chives, and tarragon. Add lemon zest if using. Season with salt and pepper to taste.
  8. Rest and serve: Let risotto rest for 2 minutes to thicken slightly. Serve immediately.

Notes

Keep broth warm to ensure even cooking and creamy texture. Stir gently but frequently to prevent sticking and encourage creaminess. Add vegetables late to keep them tender and bright. If risotto is too thick before serving, stir in a splash of warm broth or water. For dairy-free, substitute butter with vegan margarine and Parmesan with nutritional yeast or vegan cheese. Use gluten-free broth for gluten-free version.

Nutrition

Keywords: risotto, spring vegetables, asparagus, peas, creamy risotto, fresh herbs, easy dinner, vegetarian, gluten-free

Find it online: https://evabakery.com/creamy-spring-vegetable-risotto-recipe-with-fresh-herbs-easy-and-perfect/