Fresh Spring Risotto with Asparagus & Snap Peas

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!

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.

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

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