Spring Risotto Recipe

Name: Spring Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups Chicken Stock; 2 Tablespoons Olive Oil; 1 Tablespoon Unsalted Butter; 1 cup Chopped Leeks, Thoroughly Washed And Dried; 1 Tablespoon Minced Garlic; 1/4 teaspoons Red Pepper Flakes; 1/2 teaspoons Fresh Thyme Leaves; 1 cup Arborio Rice; 1/2 cups Dry White Wine; 1/2 cups Grated Parmesan Cheese, More To Garnish; 1 cup Peas; 1 cup Blanched Asparagus Tips; Kosher Salt; Black Pepper; Fresh Lemon Zest

Servings: persons

4 cups Chicken Stock
2 Tablespoons Olive Oil
1 Tablespoon Unsalted Butter
1 cup Chopped Leeks, Thoroughly Washed And Dried
1 Tablespoon Minced Garlic
1/4 teaspoons Red Pepper Flakes
1/2 teaspoons Fresh Thyme Leaves
1 cup Arborio Rice
1/2 cups Dry White Wine
1/2 cups Grated Parmesan Cheese, More To Garnish
1 cup Peas
1 cup Blanched Asparagus Tips
Kosher Salt
Black Pepper
Fresh Lemon Zest

1
Heat the chicken stock in a medum saucepan and keep warm over low heat.
2
Heat the olive oil and butter in a pot over medium heat.
3
Add the leeks and saute until softened and translucent, about 3-4 minutes.
4
Add the garlic, red pepper flakes, thyme leaves, rice and stir quickly until the rice is well coated and opaque, about 1 minute.
5
Stir in the wine and cook until the liquid is nearly all evaporated.
6
Ladle in 1 cup of the chicken broth into the rice.
7
Simmer and slowly stir until the rice has absorbed the liquid.
8
Add the remaining broth, 1 cup at a time.
9
Continue to simmer and stir, allowing the rice to absorb each addition of broth before adding more.
10
The risotto should be slightly firm and creamy, approximately 25 minutes in total.
11
Stir in Parmesan cheese until the cheese has melted.
12
Gently fold in the peas and asparagus tips.
13
Check for seasonings and adjust with the kosher salt and pepper.
14
Spoon the risotto into dishes.
15
Grate additional Parmesan cheese on top and sprinkle fresh lemon zest over each dish.
16
Serve immediately.

775

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 cups Chicken Stock, 2 Tablespoons Olive Oil, 1 Tablespoon Unsalted Butter, 1 cup Chopped Leeks, Thoroughly Washed And Dried, and more.

Yes, Spring Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spring Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions