Spring Risotto
- Gluten Free
- Vegetarian
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 50 min
- Serving: 4
- Cost: Low
PRESENTATION
Spring risotto is a real celebration of Northern Italy’s vibrant kitchen as the weather warms up. Seriously good stuff. Every spoonful has a mix of spring risotto goodness, with fresh, crisp vegetables basically announcing, “Hey, it’s finally spring!” In places like Lombardy and Veneto, folks get really, really excited about peas, asparagus, zucchini, and that uniquely Italian green called agretti. And you know what? These veggies aren’t just tossed in; they’re sautéed to keep their tender snap and bold color—making the dish as lively as it looks.
What really sets this asparagus risotto apart is the “mantecato all’onda” finish—stirring until the rice becomes extra creamy risotto style, not stiff, but wave-like and smooth. For real. The veggies stay crunchy and light, while the arborio rice turns rich and moist all at the same time.
So here's the thing: in Northern Italy, families enjoy dishes like pea risotto and fresh herb risotto every spring, especially during big gatherings or a relaxed Easter lunch. You’ll see many versions based on market finds. Pretty simple, right? Sometimes focusing on asparagus and agretti, other times adding broad beans or a dash of lemon zest for a citrusy twist—some call this a simple lemon risotto. And listen, the beauty is in its versatility. Anyone making an easy risotto recipe can adapt it with whatever spring veggies they find at their local store or farmer’s market.
Every bite is delicate, light, and slightly sweet from the peas, while the rice remains velvety and soothing. It’s the kind of vegetarian risotto perfect for sunny days, fresh air, and long meals with loved ones. Which is great. People love serving this dish because it captures the season itself—colorful, aromatic, and almost guaranteed to make you feel like spring has really arrived. Whether for a special occasion or a casual dinner, this risotto captures the core of Northern Italian cuisine with its focus on fresh, seasonal produce and traditional techniques—making it a tasty addition to any table.
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INGREDIENTS
- Carnaroli rice 1 ½ cup (320 g)
- Shallot 1
- Vegetable broth 2 ½ cups (600 g)
- White wine 1.7 oz (50 g)
- Extra virgin olive oil to taste
- Fine salt to taste
- For the vegetables
- Asparagus 8.8 oz (250 g) - (to clean)
- Peas 1 ½ cup (250 g)
- Friar's beard (agretti) 7 oz (200 g) - (to clean)
- Zucchini 1 ½ cup (150 g) - (to clean)
- Fresh scallion 1
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
- For the finishing
- Parmigiano Reggiano PDO cheese 1.8 oz (50 g) - (to be grated)
- Butter 1 ½ tbsp (20 g)
- For garnish
- Lemon peel to taste
- Extra virgin olive oil to taste
How to prepare Spring Risotto
To prepare the spring risotto, first, prepare the Vegetable broth following our recipe and keep it warm. Move on to the cleaning of the asparagus: remove the woody part of the stem and cut them into slices or diamonds, leaving the tips intact 1. Trim the zucchini and cut them first into sticks 2 and then into cubes 3.
Clean the scallion by removing the roots and the green part, then slice it thinly 4. Finally, clean the agretti of their roots and chop them 5, being careful to set aside a few tufts for plating 6.
Heat a drizzle of oil in a pan, add the scallion 7 and sauté for a few minutes over medium heat. Add the asparagus 8, the zucchini 9, and cook for a few more minutes.
Pour in a ladle of vegetable broth 10, then add the peas 11 and the agretti 12.
Season with salt 13 and pepper 14, then cook over medium heat for 20-25 minutes 15. Set the vegetables aside.
Proceed to the risotto: in a pan, sauté the shallot with a splash of oil, then add the rice 16 and toast it, stirring often. Deglaze with white wine 17 and let all the alcohol evaporate. Cook the rice by adding one ladle of broth at a time 18, always waiting for the previous one to be absorbed before adding the next.
When about 5 minutes are left until the rice is done, add the vegetables 19, mix well 20, and finish cooking. Off the heat, add the butter 21.
Also add the grated Parmesan 22 and stir until creamy. Plate 23 and garnish with the reserved agretti 24.
Finish with grated lemon zest 25 and a drizzle of raw oil 26. Your spring risotto is ready to be served 27!