This Spring Vegetable Risotto comes together in about 30 minutes, all in one pot! It’s the perfect quick and easy weeknight dinner that your family will love! Switch up the veggies to suit your taste or use it as a ‘clean out the fridge’ meal to get rid of leftovers and odds and ends. Seriously, what’s not to love?
Ingredient Breakdown
- 1 ½ cups Arborio rice
- 4 cups vegetable broth (kept warm)
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 cup asparagus (trimmed and cut into 2-inch pieces)
- 1 cup peas (fresh or frozen)
- 1 cup baby carrots (sliced thinly)
- ½ cup zucchini (diced)
- ½ cup grated Parmesan cheese
- 2 tbsp fresh parsley (chopped)
- Juice of ½ a lemon
- Salt and freshly ground black pepper (to taste)
Let’s Get Cooking!
Now that we’ve got our ingredients prepped, let me walk you through making this risotto, you’ll love how easily it all comes together!
1. Prepare Your Ingredients
Start by gathering all your ingredients! Finely chop the onions, mince the garlic, and prep your veggies. This way, everything is ready to go when you need it!
2. Sauté Aromatics
In a large pot, preferably a heavy-bottomed one, heat the olive oil and butter over medium heat. Once the butter’s melted and bubbly, add the onions. Sauté for about 3-4 minutes until they’re translucent and fragrant; then stir in the garlic for another minute until fragrant. Oh, the smell is heavenly!
3. Toast the Rice
Next, add the Arborio rice to the pot and stir, making sure to coat the grains in the oils and mix with the onions and garlic. You’ll want to toast this for just about 2 minutes until it’s slightly translucent. This step adds a beautiful nuttiness to the rice!
4. Gradually Add Broth
Here comes the slow and steady part. Start adding your warm vegetable broth, one ladleful at a time. Stir often (like, really often) and wait until the liquid is nearly absorbed before adding more. This patience gets you that creamy, dreamy texture. It should take about 20 minutes to add all the broth.
5. Cook the Vegetables
When you’re about 5 minutes away from the rice being perfectly al dente, add those gorgeous asparagus, carrots, zucchini, and peas. Stir gently and continue cooking until the veggies are tender and bright while the rice reaches that creamy goodness!
6. Finish and Serve
Finally, remove the pot from heat and stir in grated Parmesan cheese, lemon juice, and chopped parsley. Add any additional salt and pepper to taste. The risotto should be creamy, comforting, and just oh-so-good! Serve it up while it’s hot, and enjoy!
Personal Connection
This Spring Vegetable Risotto is one of my go-to recipes when I’m in need of something comforting and delicious, but also quick! My kids absolutely adore it, and it’s become a family favorite. I’m a real sucker for cozy meals that come together in one pot! The best part is you can customize it with whatever veg you have on hand, truly a lifesaver!
If you loved this spring vegetable risotto, be sure to check out my Seafood Risotto, my Three Cheese Risotto, or my Mexican Sweet Corn Risotto!
Why This Recipe Works
Quick & Easy
Comes together in under 30 minutes, making it perfect for busy weeknights where you don’t want to spend all evening cooking!
One Pot
This risotto comes together all in one pot, so cleanup is minimal! Just one pot to wash means more time to spend with your family.
Customizable
Feel free to use whatever vegetables you have on hand. You can swap in, out or omit any that you don’t like, and it’ll still be fabulous!
Comfort Food
This dish is loaded with creamy flavor and cozy warmth! Perfect for when you just need something satisfying on your dinner table.
Crowd-Pleaser
I promise, the whole family will love it! Even the pickiest of eaters will enjoy this super creamy and comforting risotto.
Serving and Storage Tips
How to Serve This Risotto
I love serving this risotto with a light salad and some crusty bread, perfect for sopping up all that creamy goodness! Don’t forget a sprinkle of extra parmesan on top for a little extra flair!
Storage
This risotto will keep well in the refrigerator for about 3-4 days. Just ensure it’s in an airtight container!
Reheating Instructions
To reheat, you can pop it in the microwave or, for best results, warm it gently on the stove over low heat. Add a splash of broth to loosen the risotto back up since it will thicken when cold.
Freezer Friendly
Not really a freezer-friendly dish, since risotto tends to lose its creamy texture after freezing. But you can definitely make a batch and enjoy it fresh!
So, whether you’re in a cooking rut or just looking for a delicious, comforting meal, give this spring vegetable risotto a try! Trust me, you’ll want to dive right in, and your family might even ask for seconds!
Happy cooking, friends! Follow us on Pinterest for daily meal inspiration!
Spring Vegetable Risotto
Ingredients
Method
- Start by gathering all your ingredients: finely chop the onions, mince the garlic, and prep your veggies.
- In a large pot, heat the olive oil and butter over medium heat. Once the butter’s melted, add the onions and sauté for 3-4 minutes until they’re translucent.
- Stir in the garlic for another minute until fragrant.
- Add the Arborio rice to the pot, stirring well to coat the grains in the oils, and toast for about 2 minutes until slightly translucent.
- Gradually add the warm vegetable broth, one ladleful at a time, stirring often. Wait until the liquid is nearly absorbed before adding more, which should take about 20 minutes.
- Five minutes before the rice is done, add the asparagus, carrots, zucchini, and peas, stirring gently until the veggies are tender.
- Remove from heat and stir in the grated Parmesan cheese, lemon juice, and chopped parsley. Season with salt and pepper to taste.
- Serve hot and enjoy!