Spring Vegetable Risotto Recipe

Name: Spring Vegetable Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups vegetable stock; 2 tsp olive oil; 5 tbsp cold butter, cubed; 1 None onion, chopped; 4 cloves garlic, crushed; 2 None zucchini, grated; 3 tsp fresh thyme leaves; 2 cups Arborio rice; 1 cup dry white wine; 8 oz asparagus, trimmed and cut into bite-size pieces; 1/2 cup fresh or frozen peas; 1 cup Parmesan (or vegetarian alternative), grated, plus extra, to serve

Servings: persons

4 cups vegetable stock
2 tsp olive oil
5 tbsp cold butter, cubed
1 None onion, chopped
4 cloves garlic, crushed
2 None zucchini, grated
3 tsp fresh thyme leaves
2 cups Arborio rice
1 cup dry white wine
8 oz asparagus, trimmed and cut into bite-size pieces
1/2 cup fresh or frozen peas
1 cup Parmesan (or vegetarian alternative), grated, plus extra, to serve

1
In a medium saucepan, bring stock and 2 cups of water to a simmer. In a large saucepan, heat oil and half the butter over medium-high heat. Add onion, garlic, zucchini and thyme and cook for 8 mins. Add rice and cook for 2 mins, stirring to coat each grain with the buttery pan juices.
2
Add wine and cook for 2 mins to burn off alcohol. Add hot stock, a ladleful at a time. Stir regularly. When each ladle of stock is absorbed, add another, and stir. When you have about 1 1/2 cups of stock left (about 17 mins cooking), add asparagus and peas. Cook for 5 mins, gradually adding remaining stock.
3
Once all stock has been added and rice is cooked, remove from heat and stir in Parmesan and remaining butter. Season with sea salt and pepper to taste. Spoon into serving bowls and sprinkle with Parmesan.

665

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 4 cups vegetable stock, 2 tsp olive oil, 5 tbsp cold butter, cubed, 1 None onion, chopped, and more.

Yes, Spring Vegetable Risotto falls under the Vegetarian 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 Vegetable Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions