Spring is officially on the table with this irresistible Creamy Spring Vegetable Risotto! Packed with fresh veggies and bright lemony flavors, this dish is everything you love about seasonal comfort food without any of the heavy baggage. Whether you’re craving a quick spring vegetable risotto for a weeknight dinner or planning a gorgeous brunch, this one is a must-try. Plus, it’s a perfect gluten-free spring vegetable risotto option and trust me, no one will miss a thing.
Why You’ll Love This Spring Risotto
This vegetarian spring vegetable risotto is a total hug in a bowl. It’s lush, creamy (without tons of butter or cream!), packed with green goodness, and that hint of lemon? Game-changer. Whether you’re cooking for a crowd or just yourself, this healthy spring risotto will brighten up your whole day. Bonus: it’s perfect for using up whatever spring veggies you have lying around!
Ingredients You’ll Need
(Full ingredient amounts and directions are listed in the recipe card below!)
- 1 tablespoon olive oil: For sautéing the veggies.
- 1 tablespoon butter: Adds that luscious richness.
- 1 leek, finely sliced: Sweet and delicate, perfect for spring.
- 2 garlic cloves, crushed: For that subtle aromatic base.
- 300g risotto rice: Arborio rice is the classic.
- 2 pints hot vegetable stock: Always keep it simmering!
- 100g frozen broad beans, thawed and shelled: A little bite and color.
- 125g asparagus, sliced: The queen of spring veggies.
- 75g courgette (zucchini), thinly sliced: Adds tenderness and body.
- 150g frozen peas or petit pois, thawed: Sweet little bursts.
- Zest and juice of one small lemon: Brightens up everything.
- 50g freshly grated vegetarian parmesan: The secret to that savory finish.
- Sea salt and freshly ground black pepper: Essential seasoning.
- 75g herb cream cheese (optional): For that extra creamy dream.
- 2 tablespoons freshly chopped herbs (parsley and dill, optional): Freshness overload!
How to Make Creamy Spring Vegetable Risotto
Step 1: Build That Flavor
In a large pan, heat the 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the sliced leek and crushed garlic, cooking gently for 3-5 minutes until softened but not browned. Your kitchen will already smell heavenly.
Step 2: Toast the Rice
Stir in the risotto rice and cook for 1-2 minutes until it looks a bit translucent around the edges. If using, splash in the white wine and let it bubble away — a little kitchen drama!
Step 3: Stir and Pour
Start adding the hot vegetable stock one ladleful at a time, stirring continuously and letting each addition absorb before adding the next. Patience is key here; good risotto is all about love and stirring.
Step 4: Green Goodness
After about 15 minutes, stir in the broad beans, asparagus, zucchini, and peas. Continue cooking and adding stock until the rice is tender but still has a gentle bite (al dente, baby!).
Step 5: The Finishing Touches
Once the rice is creamy and dreamy, stir in the lemon zest and juice, vegetarian parmesan, and if you’re feeling decadent, a spoonful of herb cream cheese. Season to taste with sea salt and black pepper. Sprinkle with chopped herbs and serve immediately.
Nutrition Facts
- Calories: ~370 per serving
- Protein: 11g
- Carbs: 55g
- Fat: 10g
- Fiber: 5g
Note: Values are approximate and depend on optional ingredients.
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Cooking Tips for a Perfect Spring Risotto
- Keep the stock hot so the risotto doesn’t seize up.
- Stir often but lovingly no need to go crazy, just enough to keep the rice creamy.
- Add the veggies late to keep them tender and bright.
- No wine? No problem. Just skip it or add a tiny splash of extra stock with a squeeze of lemon.
How to Serve Creamy Spring Vegetable Risotto
Serve piping hot with an extra sprinkle of parmesan and a twist of black pepper. A crisp green salad and a glass of chilled white wine are optional but highly recommended. This quick spring vegetable risotto is pure springtime on a plate!
Make-Ahead, Storing, and Reheating
Risotto is best enjoyed fresh, but leftovers can totally work! Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of stock or water to bring back that creamy texture. Sadly, risotto doesn’t freeze well (it gets a bit grainy), so plan to enjoy it soon!
A Little Story From My Kitchen…
The first time I made this vegetable risotto, it was one of those “what do I even have in the fridge” nights. A handful of peas, some lonely asparagus spears, and a zucchini I nearly forgot about and suddenly, magic. Now, it’s my go-to for a seasonal vegetable risotto that’s equal parts cozy and fancy.
Frequently Asked Questions
Can I make this spring risotto vegan?
Yes! Just swap the butter for more olive oil, skip the parmesan, and either use vegan cheese or just add a little extra lemon zest for flavor.
Can I use other vegetables?
Totally! Try spinach, artichokes, or even baby kale to mix it up.
Do I have to use white wine?
Nope you can leave it out and just use a splash of extra stock with a squeeze of lemon for brightness.
Is this a gluten-free spring vegetable risotto?
Yes! As long as your stock is gluten-free, you’re good to go.
What’s the best rice for risotto?
Arborio rice is traditional, but Carnaroli rice works wonderfully too if you can find it.
Can I make it ahead?
You can prep the veggies ahead and even par-cook the risotto halfway if you’re planning a dinner party. Finish cooking it right before serving for the best texture.
How do I make my risotto extra creamy?
Stir often and don’t rush the stock additions. The creamy starch comes out naturally from the rice!
What herbs work best in this recipe?
Parsley and dill are fantastic, but chives and mint also add a gorgeous springy note.
Conclusion
This creamy spring vegetable risotto made with just 1 tablespoon olive oil is the ultimate way to welcome warmer days into your kitchen. Whether you’re after a quick spring vegetable risotto or a hearty vegetarian spring vegetable risotto that’s gluten-free and healthy, this dish is ready to win hearts (and taste buds). So grab your spoon, and let’s celebrate spring one creamy, dreamy bite at a time!
Remember! Full ingredient list and step-by-step directions are just below in the recipe card!
Creamy Spring Vegetable Risotto
Equipment
- Large Skillet or Heavy Pan
- Wooden spoon
Ingredients
Risotto Base
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 leek finely sliced
- 2 cloves garlic crushed
- 300 g risotto rice (Arborio preferred)
- 80 ml dry white wine optional
- 2 pints hot vegetable stock
Spring Vegetables
- 100 g frozen broad beans thawed and shelled
- 125 g asparagus sliced
- 75 g courgette (zucchini) thinly sliced
- 150 g frozen peas or petit pois thawed
Finishing Touches
- 1 small lemon zest and juice
- 50 g vegetarian parmesan freshly grated
- 75 g herb cream cheese optional
- 2 tablespoons freshly chopped herbs parsley and dill, optional
- sea salt and freshly ground black pepper to taste
Instructions
- Heat olive oil and butter in a large pan over medium heat. Add sliced leek and crushed garlic; cook until softened.
- Add risotto rice and stir for 1-2 minutes. Pour in white wine (if using) and allow to absorb.
- Gradually add hot vegetable stock one ladle at a time, stirring continuously and letting each addition absorb before the next.
- After 15 minutes, add broad beans, asparagus, courgette, and peas. Continue cooking until rice is tender and creamy.
- Stir in lemon zest, juice, vegetarian parmesan, and herb cream cheese (if using). Season to taste and sprinkle with chopped herbs.