Classic Spring Risotto
This classic spring risotto is a vibrant and creamy dish, perfect for a light yet satisfying meal. Arborio rice is cooked slowly with broth, white wine, and fresh spring vegetables like asparagus, peas, and spinach, then finished with Parmesan and lemon for a bright flavor.
Equipment
- Medium saucepan
- Large, heavy-bottomed pot or Dutch oven
- Ladle
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 1 ½ cups Arborio rice
- ½ cup dry white wine such as Sauvignon Blanc or Pinot Grigio
- 6-7 cups hot vegetable broth or chicken broth
- 1 cup asparagus woody ends trimmed and cut into 1-inch pieces
- 1 cup frozen peas thawed
- ½ cup fresh spinach roughly chopped
Finishing Ingredients
- ¼ cup grated Parmesan cheese plus more for serving
- 2 tablespoons unsalted butter
- 2 tablespoons fresh lemon juice
- Salt and freshly ground black pepper to taste
- Fresh parsley or chives chopped, for garnish (optional)
Instructions
Steps
- Heat the vegetable broth in a saucepan and keep it at a gentle simmer over low heat.
- In a large pot, heat the olive oil over medium heat, then cook the chopped onion until softened (5-7 minutes). Stir in the minced garlic for one minute until fragrant.
- Add the Arborio rice to the pot and stir continuously for 2-3 minutes to toast the grains until slightly translucent.
- Pour in the white wine and stir constantly until it is fully absorbed by the rice.
- Add the hot broth gradually, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next (15-20 minutes).
- When about 1 ½ cups of broth remain, stir in the asparagus, then with the last ladleful of broth, add the peas and spinach. Continue stirring until the risotto is creamy and the rice is al dente (5-7 minutes).
- Remove from heat, stir in Parmesan, butter, and lemon juice, then season with salt and pepper.
- Ladle the risotto into warm bowls immediately and garnish with additional Parmesan, parsley, or chives if desired.
Notes
For extra flavor, you can sauté a finely diced shallot with the onion. Do not rinse the Arborio rice before cooking, as its surface starch is essential for the creamy texture of the risotto. Taste the risotto frequently during the cooking process to ensure the rice reaches the perfect al dente texture. If you prefer a richer flavor, you can substitute chicken broth for vegetable broth.