Spring-Vegetable Risotto Recipe

Name: Spring-Vegetable Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion chopped fine; 2 small carrots, diced; 2 tablespoons unsalted butter; 1 cup Arborio rice; Pinch saffron; 1/4 cup dry white wine; 3 1/2 cups chicken stock, hot; 1 cup peeled fresh fava beans, or peas; 8 small asparagus spears, cut in 1-inch pieces on the diagonal; Coarse salt and freshly ground pepper to taste; 1/2 cup freshly grated Parmesan cheese

Servings: persons

1 medium onion chopped fine
2 small carrots, diced
2 tablespoons unsalted butter
1 cup Arborio rice
Pinch saffron
1/4 cup dry white wine
3 1/2 cups chicken stock, hot
1 cup peeled fresh fava beans, or peas
8 small asparagus spears, cut in 1-inch pieces on the diagonal
Coarse salt and freshly ground pepper to taste
1/2 cup freshly grated Parmesan cheese

1
In a large frying pan, soften the onion with the carrots in one tablespoon butter.
2
Add the rice and cook, stirring, for a couple of minutes until the rice is well coated with butter and starts to turn opaque.
3
Add the saffron and wine and stir thoroughly.
4
Add a cup of hot chicken stock and cook, stirring, until most of the liquid is absorbed.
5
Add one-half cup more stock and continue cooking, stirring frequently.
6
Add the fava beans and asparagus and another cup of stock.
7
Continue cooking and adding stock until the rice is al dente.
8
It is done when it is firm but tender and creamy.
9
The vegetables should be barely tender.
10
Season to taste with salt and pepper.
11
Stir in the cheese and remaining butter.
12
Serve immediately.

738

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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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 medium onion chopped fine, 2 small carrots, diced, 2 tablespoons unsalted butter, 1 cup Arborio rice, and more.

Yes, Spring-Vegetable 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-Vegetable Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions