How many servings does this recipe make?

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

What ingredients do I need for Spring Vegetable Risotto?

You need 9 ingredients. The key ingredients include: 4 tablespoons olive oil, divided, 34 lb asparagus, trimmed & cut into 1-inch pieces, salt & pepper, to taste, 6 cups chicken broth, and more.

Is Spring Vegetable Risotto suitable as soups & stews?

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

How do I store leftover Spring Vegetable Risotto?

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

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 tablespoons olive oil, divided; 34 lb asparagus, trimmed & cut into 1-inch pieces; salt & pepper, to taste; 6 cups chicken broth; 2 medium leeks, thinly sliced; 2 garlic cloves, minced; 2 cups arborio rice; 1 ½ cups freshly grated parmesan cheese; 1 cup frozen peas, thawed

Try this homemade Spring Vegetable Risotto recipe the whole family will love. Made with olive oil, salt, chicken broth and leeks. Easy step-by-step inst…

This Spring Vegetable Risotto relies on simple, everyday ingredients such as olive oil, divided, salt & pepper, to taste, chicken broth and medium leeks, thinly sliced. It comes together quickly and makes 4 servings, at about 2115 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

Servings: persons

4 tablespoons olive oil, divided
34 lb asparagus, trimmed & cut into 1-inch pieces
salt & pepper, to taste
6 cups chicken broth
2 medium leeks, thinly sliced
2 garlic cloves, minced
2 cups arborio rice
1 ½ cups freshly grated parmesan cheese
1 cup frozen peas, thawed

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
2115 kcal
Category
Soups & Stews

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Spring Vegetable Risotto

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