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Spring Vegetable Risotto Recipe

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4.3 from 13 reviews

This Spring Vegetable Risotto is a creamy, comforting dish packed with fresh seasonal veggies like asparagus, peas, and artichokes. Made with arborio rice and finished with mascarpone and Parmesan cheese, it offers a rich, velvety texture paired with bright lemon zest and juice for a refreshing touch. Perfect as a main course or a hearty side, this risotto uses both stovetop and oven baking techniques to create the ideal tender yet slightly al dente texture.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

Vegetables

  • 1 bunch asparagus (approximately 1 pound), tough ends trimmed
  • 1 box (10-ounce) frozen artichoke hearts, thawed, patted dry and halved widthwise
  • 1 cup frozen green peas, thawed
  • 1/4 cup chopped fresh parsley, divided

Liquids & Dairy

  • 5-6 cups vegetable or chicken broth, or as needed
  • 3 tablespoons olive oil, divided
  • 2 tablespoons butter, divided
  • 1/2 cup dry white wine
  • 1/2 cup mascarpone cheese
  • 1 cup finely grated Parmesan cheese, divided, plus more for serving
  • 1 large lemon, zested and juiced

Pantry

  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 1/2 cups arborio rice
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the risotto.
  2. Prepare Asparagus: Cut the asparagus into 1 1/2-inch pieces, leaving the tips approximately 3 inches long for presentation. Keep the tips separate from the stalk pieces.
  3. Warm Broth: Gently warm the broth in a saucepan or microwave-safe container. The broth should be warm but not necessarily simmering to help cook the risotto evenly.
  4. Sauté Asparagus: In a large oven-safe skillet or shallow Dutch oven, heat 2 teaspoons olive oil and 1/2 tablespoon butter over medium-high heat. Add the asparagus stalk pieces and cook for 1-2 minutes until bright green, keeping the tips separate. Transfer to a plate to cool.
  5. Cook Onion and Garlic: Add the remaining olive oil and butter to the skillet. Add the chopped onion, reduce heat to medium-low, and cook for 4-5 minutes until softened. Add the garlic and cook for 10-15 seconds until fragrant, taking care not to burn it.
  6. Toast Rice: Add the arborio rice to the skillet, stirring to coat the grains with the fat. Cook, stirring frequently, for 2-3 minutes until most grains are translucent around the edges.
  7. Deglaze with Wine: Pour in the dry white wine, bring to a boil, and cook until most of the wine has evaporated, enhancing the rice's flavor.
  8. Add Broth and Lemon: Add 4 cups of the warm broth, lemon juice, and lemon zest to the rice. Bring the mixture to a boil, then turn off the heat, cover the skillet, and transfer it to the preheated oven. Bake for 20 minutes—the rice should be slightly underdone at this point.
  9. Stir Risotto: Remove the skillet from the oven and stir the risotto. It will seem thick or 'tight' but will loosen up with additional broth.
  10. Finish Cooking on Stovetop: Return the skillet to low heat on the stovetop. Stir in up to 1 cup of the remaining broth as needed, mascarpone cheese, 3/4 cup Parmesan cheese, and half the chopped parsley. Add the artichoke hearts, peas, and asparagus stems, stirring gently to combine and warm through.
  11. Garnish and Serve: Top the risotto with the reserved asparagus tips and sprinkle the remaining Parmesan cheese and parsley over the dish. Serve immediately while hot and creamy.

Notes

  • Use an oven-safe skillet or Dutch oven to seamlessly transition from stovetop to oven for baking.
  • Adjust broth quantity as needed to achieve your preferred risotto consistency.
  • For vegetarian option, use vegetable broth instead of chicken broth.
  • Fresh lemon zest and juice brighten the rich flavors and should not be omitted.
  • Serve immediately as risotto thickens and loses creaminess when cooled.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/spring-vegetable-risotto-recipe/