This Spring Risotto is rich, creamy, and packed with fresh veggies like asparagus, fava beans, and sun dried tomatoes.
Spring is here, and it’s time to switch up the menu with something light and fresh, yet still comforting. This vegetarian risotto is a creamy, easy-to-make dish that brings together the fresh flavors of the season, like asparagus and fava beans, with the rich, comforting taste of risotto.
Perfect for a relaxed dinner at home, this risotto is about celebrating the fresh start that spring brings, without the need for over-the-top ingredients or techniques.
This Spring Veggie Risotto is:
- Fresh: Every bite is packed with the crisp, tender veggies.
- Creamy: That creamy, buttery texture that makes risotto famous.
- Zesty: The lemon and white wine add a burst of acidity!
- Versatile: Use your own favorite veggies and herbs for endless variations.
Key Ingredients & Substitutions
Arborio Rice: The star of any risotto, its starchiness lends the dish its characteristic creaminess. If you’re in a pinch, carnaroli rice is a worthy substitute.
Spring Vegetables: Asparagus and fava beans shout Spring, but feel free to get creative with peas, artichokes, or even radishes for different textures and flavors.
Parmesan Cheese: Adds depth and a hint of saltiness. For a different twist, try pecorino romano or Grana Padano.
Heavy Cream: Makes the risotto nice and rich. But a dollop of crème fraîche could add a tangy twist if preferred.
Recipe
Ingredients
- 2 tbsp olive oil
- 2 shallots finely chopped
- 4 scallions finely chopped
- 2 cloves garlic minced
- 1 cup arborio rice
- ⅔ cup dry white wine
- 4 – 6 cups vegetable broth kept hot on the stove
- ⅓ cup heavy cream
- ½ cup Parmesan grated
- 1 cup fava beans shelled
- ½ cup sun-dried tomatoes in oil, drained and chopped
- 1 lemon cut into thin wedges
- kosher salt
- Black Pepper
Instructions
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Heat the olive oil in a large saucepan set over a medium heat until hot. Add the shallot, scallion, garlic, and a pinch of salt, sweating for 6-7 minutes until softened.
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Add the rice and cook for 2-3 minutes, stirring frequently, until translucent in appearance. Add the wine, bring to the boil, and then reduce to a simmer for a further 2 minutes.
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Incorporate the hot broth by the ladleful, stirring and simmering until the rice has absorbed all the stock before adding the next ladle.
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Continue in this fashion until the rice is tender to the bite and creamy, usually about 20-30 minutes. You may not need to use all the broth.
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Meanwhile, cook the asparagus and fava beans in a large saucepan of salted boiling water until tender, about 3 minutes.
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Drain well and refresh in a bowl of ice water. Drain again, pat dry, and cut the asparagus spears in half.
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Once the rice is ready, stir in the heavy cream and Parmesan. Adjust seasoning to taste with salt and pepper.
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Ladle into bowls and top with the asparagus, fava beans and chopped sun-dried tomatoes. Serve with lemon wedges on the side for squeezing over.
