Welcome the flavors of spring with this Fresh Spring Risotto with Asparagus & Snap Peas! This creamy, vibrant dish is made with arborio rice, seasonal vegetables, and a touch of lemon zest for brightness. The tender asparagus and crisp snap peas add a fresh, slightly sweet contrast to the rich, creamy risotto, making every bite a perfect balance of flavor and texture.
I love this spring vegetable risotto because it's a delicious, one-bowl meal that's light yet satisfying. One of my kids once claimed that most spring vegetables-radishes, spinach, asparagus, snap peas, arugula, and kale-taste like "the trees in the lawn." A brutally honest description, but I get what they meant! Spring vegetables have a distinct flavor-earthy, herbaceous, bright, crisp, and grassy-and I love those fresh, vibrant notes. Combining them with something creamy (without cream!) and hearty, like risotto, creates the perfect balance: fresh and comforting but never heavy. There is no cream in this creamy risotto!
The entire process of making this dish is super simple, making it an ideal choice for Meatless Monday or any night I'm craving a warm, comforting bowl meal packed with green vegetables. I love knowing I can serve a vegetarian main dish that my whole family will enjoy. And if we're in the mood for extra protein, it pairs beautifully with grilled chicken, pork, or shrimp!
Here are a few more ideas for dinner: One Pan Salmon Orzo With Artichokes & Zucchini, Slow Cooker Tuscan Chicken Meatballs With Gnocchi, Old Fashioned Tuna Noodle Casserole, Sloppy Joe Casserole with Easy Cheddar Biscuit Top.
Why You'll Love This Spring Risotto Recipe
- Bursting with Spring Flavors - Asparagus and snap peas bring a fresh, crisp contrast to the creamy risotto.
- Naturally Creamy Without Cream - The starch from arborio rice creates a luscious texture without any heavy cream.
- Customizable - Easily swap in other spring veggies or add protein for a heartier meal.
- Restaurant-Quality at Home - Impress guests with this elegant yet simple dish!
Jump to:
Ingredient Highlights
- Arborio Rice - This short-grain rice is essential for risotto due to its high starch content. Risotto is a classic Northern Italian rice dish made by slowly cooking short grain rice with broth, stirring frequently to release starches that create a creamy consistency. Unlike other rice dishes, it's cooked gradually by adding warm liquid in stages, and the rice is consistently stirred throughout the cooking process.
- Chicken Stock - Or vegetable broth-use what you have on hand. I'm on the Better Than Bouillon bandwagon. While I love making homemade stock whenever I have enough scraps, my stock needs usually outweigh my supply. Better Than Bouillon is a lifesaver-it's packed with flavor and makes whipping up a quick batch of stock incredibly easy. Plus, it keeps well in the refrigerator for whenever I need it!
- Dry White Wine - Adding a healthy splash of white wine helps deglaze the pan and introduces a delicate acidity that balances the richness of the risotto. I like Pinot Grigio or Savignon Blanc for cooking (drinking it isn't bad either).
- Fresh Spring Vegetables - Crisp asparagus and sweet snap peas add a vibrant color and fresh crunch, making this risotto perfect for celebrating the time of year when these vegetables are at their peak.
- Aromatics - Shallots and garlic build a fragrant base, infusing the dish with depth and complexity before the rice even hits the pan. Use spring onions if you can find them!
- Lemon - Both lemon zest and juice provide a bright, citrusy contrast that lifts the richness of the rice.
- Parmesan Cheese - This aged Italian cheese adds a nutty, salty depth to the risotto, boosting umami and tying all the flavors together. Be sure to use freshly grated Parmesan for the best melt and flavor!
See the recipe card below for quantities.
Step-by-Step Instructions for Fresh Spring Risotto
- Step 1: Saute Spring Vegetables: In a large skillet, heat olive oil over medium-high heat. Quickly blister the sugar snap peas and asparagus with a pinch of salt for 2 minutes. Remove from pan and set to the side.
- Step 2: Sauté Aromatics: Lower the pan to a medium heat. Add shallot and garlic, sautéing until fragrant (about 2 minutes).
- Step 3: Toast the Rice: Stir in the arborio rice, coating it in the oil and letting it toast for 1-2 minutes. This enhances its nutty flavor.
- Step 4: Deglaze with Wine: Pour in the white wine, stirring constantly until mostly absorbed. This adds depth of flavor.
- Step 5: Add Broth Gradually: Add a few sprigs of fresh thyme and juice from half a lemon. Using a ladle, add ½ cup of warm broth, gently stirring continually for the remainder of the cooking time. Once the broth is absorbed, add more, repeating the process for about 18-20 minutes until the rice is creamy and al dente.
- Step 6: Cook the Vegetables: When the rice is nearly done, stir in the asparagus and snap peas, cooking for 3-4 minutes until tender-crisp.
- Step 7: Finish with Cheese & Butter: Remove from heat and stir in Parmesan cheese, butter, and lemon zest. Season with kosher salt and black pepper to taste.
- Step 8: Serve & Garnish: Plate the risotto and top with extra parmesan cheese, lemon zest, chives, red chili flakes, or fresh herbs like basil or parsley. Enjoy immediately!
How Does Risotto Get Creamy Without Cream?
The secret to creamy risotto lies in the starch released from arborio rice. By slowly adding warm vegetable stock and stirring consistently, the rice gradually absorbs the liquid, creating a rich, velvety texture-no cream needed!
Variations & Substitutions
- Add Protein: Stir in cooked shrimp, chicken, or crispy pancetta for a higher-protein meal.
- Make it Vegan: Swap Parmesan cheese for nutritional yeast and use vegan butter and vegetable stock.
- Try Different Veggies: Swap snap peas for zucchini, broccoli, or kale, and add spring onions or leeks.
- Use a Different Grain: Try farro or barley for a grain twist. However, it will not be creamy like risotto.
Pro Tips for the Best Risotto
- Use Warm Broth - Adding cold broth can shock the rice and affect cooking consistency. Add a half cup of broth at a time. Allowing the rice to absorb the liquid a little bit at a time, while consistently stirring, allows the starch from the rice to thicken the dish.
- Stir, But Not Too Much - Stirring releases starch, but stirring too aggressively can make risotto gluey. Be gentle with risotto.
- Cook Until Al Dente - The rice should be tender yet slightly firm in the center.
- Finish with Fat - Butter and cheese add richness and round out the flavors.
Equipment You'll Need
- Large heavy-bottomed skillet, braiser, or Dutch oven
- Ladle
- Wooden spoon (for stirring)
- Chef's knife (for chopping veggies)
- Small saucepan (to keep vegetable stock warm)
How to Store Leftover Fresh Spring Risotto
- Refrigerator: Store leftover risotto in an airtight container for up to 3 days.
- Reheating: Add a splash of warm chicken stock, vegetable stock, or water and reheat gently on the stovetop over low heat, stirring frequently to restore creamy texture.
- Freezing: Not recommended, as risotto loses its texture when frozen and reheated.
FAQ
Can I make risotto ahead of time?
Risotto is best served fresh, but you can reheat it with a splash of broth to restore its creamy consistency.
What can I use instead of white wine?
Substitute with extra chicken or vegetable stock and an extra splash of lemon juice for acidity.
Can I use a different type of rice?
Arborio rice is best, but Carnaroli rice or Vialone Nano also work well for traditional risotto.
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Recipe
Fresh Spring Risotto with Asparagus & Snap Peas
This Fresh Spring Risotto with Asparagus & Snap Peas is the perfect way to celebrate seasonal ingredients with a restaurant-quality dish at home. Creamy, bright, and satisfying, it's a great dish you'll come back to again and again!
Equipment
- Large heavy-bottomed skillet, braiser, or Dutch oven
- Ladle
- Wooden spoon (for stirring)
- Chef's knife (for chopping veggies)
- Small saucepan (to keep vegetable stock warm)
Ingredients
- 1 cup arborio rice
- 4 cups vegetable or chicken stock warmed
- ½ cup dry white wine
- ½ cup Parmesan cheese grated
- ½ lb fresh asparagus trimmed and cut into 1-inch pieces
- 1 cup sugar snap peas trimmed and halved
- 1 shallot finely chopped
- 2 cloves garlic minced
- 3 to 4 sprigs fresh thyme
- 2 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon kosher salt plus more to taste
- ¼ teaspoon black pepper
- Zest and juice of ½ a lemon
- chives, extra parmesan, sprouts or microgreens, fresh basil or pasley, red chili flakes *optional for garnish
Instructions
- Step 1: Sauté Spring Vegetables: In a large skillet, heat olive oil over medium-high heat. Quickly blister the sugar snap peas and asparagus with a pinch of salt for 2 minutes. Remove from pan and set to the side.
- Step 2: Sauté Aromatics: Lower the pan to a medium heat. Add shallot and garlic, sautéing until fragrant (about 2 minutes).
- Step 3: Toast the Rice: Stir in the arborio rice, coating it in the oil and letting it toast for 1-2 minutes. This enhances its nutty flavor.
- Step 4: Deglaze with Wine: Pour in the white wine, stirring constantly until mostly absorbed. This adds depth of flavor.
- Step 5: Add Broth Gradually: Add a few sprigs of fresh thyme and juice from half a lemon. Using a ladle, add ½ cup of warm broth, gently stirring continually for the remainder of the cooking time. Once the broth is absorbed, add more, repeating the process for about 18-20 minutes until the rice is creamy and al dente.
- Step 6: Cook the Vegetables: When the rice is nearly done, stir in the asparagus and snap peas, cooking for 3-4 minutes until tender-crisp.
- Step 7: Finish with Cheese & Butter: Remove from heat and stir in Parmesan cheese, butter, and lemon zest. Season with kosher salt and black pepper to taste.
- Step 8: Serve & Garnish: Plate the risotto and top with extra parmesan cheese, lemon zest, chives, red chili flakes, or fresh herbs like basil or parsley. Enjoy immediately!
Notes
Variations & Substitutions
- Add Protein: Stir in cooked shrimp, chicken, or crispy pancetta for a higher-protein meal.
- Make it Vegan: Swap Parmesan cheese for nutritional yeast and use vegan butter and vegetable stock.
- Try Different Veggies: Swap snap peas for zucchini, broccoli, or kale, and add spring onions or leeks.
- Use a Different Grain: Try farro or barley for a grain twist. However, it will not be creamy like risotto.
Pro Tips for the Best Risotto
- Use Warm Broth - Adding cold broth can shock the rice and affect cooking consistency.
- Stir, But Not Too Much - Stirring releases starch, but stirring too aggressively can make risotto gluey. Be gentle with risotto.
- Cook Until Al Dente - The rice should be tender yet slightly firm in the center.
- Finish with Fat - Butter and cheese add richness and round out the flavors.
How to Store Leftover Fresh Spring Risotto
- Refrigerator: Store risotto in an airtight container for up to 3 days.
- Reheating: Add a splash of warm chicken stock, vegetable stock, or water and reheat gently on the stovetop over low heat, stirring frequently to restore creamy texture.
- Freezing: Not recommended, as risotto loses its texture when frozen and reheated.
Nutrition
Calories: 367kcalCarbohydrates: 48gProtein: 10gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 19mgSodium: 1474mgPotassium: 325mgFiber: 7gSugar: 5g
Nutrition Facts
Fresh Spring Risotto with Asparagus & Snap Peas
Amount per Serving
Calories
367
% Daily Value*
Fat
14
g
22
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
7
g
Cholesterol
19
mg
6
%
Sodium
1474
mg
64
%
Potassium
325
mg
9
%
Carbohydrates
48
g
16
%
Fiber
7
g
29
%
Sugar
5
g
6
%
Protein
10
g
20
%
* Percent Daily Values are based on a 2000 calorie diet.
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