Springtime Risotto Recipe

Name: Springtime Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup arborio rice; 1/2 cup dry white wine; 2 tbs salted butter; 1 tbs olive oil; 1 finely chopped garlic clove; 4-5 finely chopped shallots; juice of 1 lemon; zest of 1 lemon; 1/2 cup fresh sweet peas; 1/2 cup chopped wild asparagus; 1/4 cup chopped fennel bulb; 1 tbs finely copped wild fennel shoots; 4 chopped mushrooms; 3-4 cups homemade vegetable or chicken broth; 1 tbs pecorino romano; grated pecorino romano, lemon zest, roasted pumpkin seeds for garnish; salt and pepper to taste

Servings: persons

1 cup arborio rice
1/2 cup dry white wine
2 tbs salted butter
1 tbs olive oil
1 finely chopped garlic clove
4-5 finely chopped shallots
juice of 1 lemon
zest of 1 lemon
1/2 cup fresh sweet peas
1/2 cup chopped wild asparagus
1/4 cup chopped fennel bulb
1 tbs finely copped wild fennel shoots
4 chopped mushrooms
3-4 cups homemade vegetable or chicken broth
1 tbs pecorino romano
grated pecorino romano, lemon zest, roasted pumpkin seeds for garnish
salt and pepper to taste

1
Melt the butter and 1 tbs olive oil in a large sauce pan over medium heat. Add onion, garlic, chopped fennel bulb and a little salt. Cook for about 4 minutes until soft.
2
Add rice and stir to coat for about 1 minute.
3
Add white wine and 1/2 of the lemon juice. Stir and cook the rice mixture, allowing some of the liquid to be absorbed.
4
Begin to add your vegetable or homemade chicken broth. Add one ladle at a time, adding a ladle after the liquid of the previous ladle is absorbed. This process should take about 18 to 20 minutes.
5
During the last few minutes (about 15 minutes in), add your asparagus, sweet peas, wild fennel, mushrooms, remaining lemon juice, lemon zest (leave some for garnish) and 1 tbs grated pecorino romano. Add salt & pepper to taste.
6
Garnish with lemon zest, grated pecorino romano and roasted pumpkin seeds.

959

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 17 ingredients. The key ingredients include: 1 cup arborio rice, 1/2 cup dry white wine, 2 tbs salted butter, 1 tbs olive oil, and more.

Yes, Springtime Risotto falls under the Soups & Stews 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!

Springtime Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions