I reimagine Spring Risotto Recipes by starring blanched ramps and peas with a twist of lemon zest in a spring green risotto that hides a subtle surprise.

Jump to Recipe

I never expected a bowl of spring green risotto to stop me mid-thought, but this one did. I worked with Arborio rice and snapped asparagus into bright little crescents, and the result felt like a bright, slightly cheeky cousin to Ina Garten Parmesan Risotto with a whisper of Barefoot Contessa simplicity.

It’s not trying to be precious, yet it keeps throwing tiny surprises at you, pops of green and little joyful textures that make you look twice. I kept tasting it and thinking, who knew a simple spring risotto could be this restless and kind of addictive.

Ingredients

Print Recipe (No Advertisments)

Arborio rice: Creamy, starchy rice that gives risotto its silky texture, mainly carbs and some protein.
Asparagus: Fresh, green spears with fiber, vitamins A C K, lightly sweet and grassy flavor.
Peas: Pop of sweetness, protein and fiber, brightens color and adds springy bite.
Spinach: Mild, leafy greens rich in iron folate and vitamins, wilts down without fuss.
Parmesan: Savory, umami packed cheese adds saltiness and depth, also calcium and protein.
Lemon zest and juice: Bright lemon oil and juice cut richness, gives fresh acidity and lift.
Olive oil and butter gives silky mouthfeel, fat for flavor and richness.
Mascarpone or cream: Adds extra creaminess, smooths the grainy texture, makes it luxurious.

Ingredient Quantities

1 1/2 cups (300 g) Arborio rice

4 to 5 cups (1.0 to 1.2 L) vegetable or chicken stock

2 tablespoons extra virgin olive oil

2 tablespoons unsalted butter

1 small yellow onion or 2 shallots

2 garlic cloves

1/2 cup (120 ml) dry white wine (optional)

8 oz (225 g) asparagus

1 cup (150 g) peas, fresh or frozen

4 cups (120 g) baby spinach or mixed spring greens

1/2 cup (50 g) freshly grated Parmesan, plus more for serving

2 tablespoons mascarpone or heavy cream (optional)

zest of 1 lemon and 1 tablespoon lemon juice

2 tablespoons chopped fresh parsley or mint

salt and freshly ground black pepper

How to Make this

Print Recipe (No Advertisments)

1. Heat 4 to 5 cups of stock in a saucepan and keep it at a bare simmer so its warm the whole time; prep everything: finely chop 1 small yellow onion or 2 shallots, mince 2 garlic cloves, trim asparagus and cut into 1 inch pieces reserving the tips, measure 1 1/2 cups Arborio rice, 1 cup peas, 4 cups baby spinach or mixed greens, grate 1/2 cup Parmesan, zest 1 lemon and squeeze 1 tablespoon lemon juice, chop 2 tablespoons parsley or mint, have 2 tablespoons olive oil and 2 tablespoons butter ready, and set out mascarpone/cream and white wine if using.

2. Bring a small pot of salted water to a boil and blanch the asparagus and peas 1 to 2 minutes until bright green, then plunge into ice water; drain and set aside (keep the reserved asparagus tips whole for garnish).

3. In a wide heavy saucepan heat the olive oil and 1 tablespoon butter over medium heat, add the chopped onion or shallots and sweat until soft and translucent, about 4 to 5 minutes, add the garlic and cook 30 seconds more.

4. Add the Arborio rice to the pot and toast, stirring constantly, 1 to 2 minutes until the grains look glossy and slightly translucent at the edges; season lightly with salt.

5. If using, pour in 1/2 cup dry white wine and stir until the liquid is mostly absorbed.

6. Add the hot stock a ladleful at a time, stirring frequently and letting the rice absorb most of the liquid before adding more; continue this process for about 18 to 20 minutes until the rice is creamy and al dente. Dont rush it, stirring helps the rice release starch.

7. With about 3 minutes left of cooking stir in the blanched chopped asparagus (not the reserved tips), the peas, and the spinach or spring greens so they wilt and heat through.

8. Remove the pan from heat and stir in the remaining 1 tablespoon butter, 1/2 cup grated Parmesan, and 2 tablespoons mascarpone or a splash of cream if you want extra silkiness; add the lemon zest and 1 tablespoon lemon juice, and fold in the chopped parsley or mint. If the risotto seems too thick add a splash of hot stock to loosen it.

9. Taste and adjust salt and freshly ground black pepper, plate immediately and top with the reserved asparagus tips and extra Parmesan. Let it sit 1 minute and serve warm – risotto should be creamy, spoonable, and with rice slightly firm in the center.

Equipment Needed

1. Wide, heavy-bottomed saucepan or large sauté pan (3 to 4 qt) for the risotto
2. Small saucepan to keep 4 to 5 cups of stock warm at a bare simmer
3. Small pot to blanch asparagus and peas
4. Large bowl for an ice bath and a colander to drain the veg
5. Slotted spoon or spider to lift blanched pieces out of the water
6. Ladle for adding stock one scoop at a time, dont skip it
7. Wooden spoon or heatproof silicone spatula for stirring constantly
8. Chef’s knife and cutting board for chopping onions, herbs and asparagus
9. Microplane or fine grater for lemon zest and freshly grated Parmesan

FAQ

Can I make this vegetarian or vegan?

Yes. Use vegetable stock and skip the Parmesan. For richness swap butter and mascarpone for vegan butter and a splash of plant milk or cashew cream, and stir in 1 to 2 tablespoons nutritional yeast for that cheesy vibe. Taste and adjust salt because nutritional yeast can be salty.

How much stock should I use and what should the texture be like?

Plan on 4 to 5 cups warm stock for 1 1/2 cups Arborio. The risotto should be loose and creamy not stiff or soupy. Add stock ladle by ladle over medium low heat, stir often, and stop when the rice is tender but still has a tiny bite.

When do I add the asparagus, peas and greens so they dont get overcooked?

Add asparagus about 3 to 4 minutes before the end for tender crisp tips, frozen peas 1 to 2 minutes before finish, and stir in spinach or mixed greens right at the end to just wilt. If asparagus is thick, slice on the diagonal or blanch first.

My risotto turned gluey or mushy. What went wrong?

Common mistakes: overcooking the rice, adding too much liquid at once, or using boiling cold stock. Also Arborio will get starchy if you stir nonstop, but a good amount of stirring is needed. Fix a too thick gluey batch by loosening with hot stock and finishing off the heat with cheese and butter to smooth things out.

Can I make risotto ahead or freeze leftovers?

Make ahead tip: stop cooking a minute or two before perfect doneness so it wont go mushy later. Cool quickly and refrigerate up to 2 to 3 days. To reheat, warm gently with a splash of stock or water over low heat, stirring till creamy. Freezing is possible but texture will suffer, its not ideal.

Is the white wine necessary and how do I finish the risotto for best flavor?

Wine is optional but it adds brightness. Add it after toasting the rice and let it mostly evaporate. Finish off the heat with butter or mascarpone and grated Parmesan for silkiness, then stir in lemon zest and a tablespoon lemon juice and chopped herbs for freshness. Taste for salt last since cheese adds salt.

Spring Green Risotto Recipe Substitutions and Variations

Arborio rice
- Carnaroli, similar to Arborio but holds texture better and often makes an even creamier risotto
- Vialone Nano, cooks a bit quicker and gives a silkier though slightly looser finish
- Short grain sushi rice, pantry friendly, use same method but watch the liquid timing
- Pearl barley or farro, for a nuttier chew and more bite, you’ll need longer cooking and more stock
Stock
- Low sodium chicken stock, deeper flavor but control the salt so it does not get too salty
- Mushroom stock, adds umami and earthy notes, great with peas and spinach, youll get a richer vibe
- Water plus vegetable bouillon cube or paste, quick and easy and you can adjust intensity
- White wine and water mix, gives brightness if you want less stock but add seasoning to taste
Parmesan
- Pecorino Romano, sharper and saltier so use a little less or cut back on added salt
- Grana Padano or aged Asiago, very similar texture and melting behavior when grated
- Nutritional yeast, for a vegan cheesy umami hit but it wont add the same creaminess
- Extra mascarpone or cream, if you skip hard cheese this adds richness though its milder
Asparagus
- Broccolini or small broccoli florets, cook briefly so they stay bright and not mushy
- Green beans or sugar snap peas, give fresh crunch and sweet notes that pair well with lemon
- Artichoke hearts, marinated or canned and well drained, bring a nice briny contrast
- Zucchini, sliced and sautéed, milder but blends into the risotto for a softer texture

Pro Tips

1) Keep the stock truly hot and add it slowly, one ladle at a time; if the stock’s cold the rice will stall so dont rush that rhythm, stirring helps the rice release starch and make it creamy.

2) Save a bit of the blanching water from the asparagus and peas, about 1/4 cup, and use it to loosen or boost vegetable flavor near the end; the reserved asparagus tips are great to finish the plate but dont overcook them.

3) Finish off-heat with the cold butter, Parmesan and mascarpone or cream for a glossy, silky risotto; add lemon juice and zest at the end so the brightness pops without flattening the dairy. Its easier to salt correctly after the cheese is in.

4) Aim to pull the pan off the heat when the grains are just a touch firmer than you want because it will carryover cook while you plate; if it looks too tight add a splash of hot stock, if too loose let it rest briefly on low heat while stirring.

Spring Green Risotto Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I reimagine Spring Risotto Recipes by starring blanched ramps and peas with a twist of lemon zest in a spring green risotto that hides a subtle surprise.

Servings

servings

Calories

545

kcal

Equipment: 1. Wide, heavy-bottomed saucepan or large sauté pan (3 to 4 qt) for the risotto
2. Small saucepan to keep 4 to 5 cups of stock warm at a bare simmer
3. Small pot to blanch asparagus and peas
4. Large bowl for an ice bath and a colander to drain the veg
5. Slotted spoon or spider to lift blanched pieces out of the water
6. Ladle for adding stock one scoop at a time, dont skip it
7. Wooden spoon or heatproof silicone spatula for stirring constantly
8. Chef’s knife and cutting board for chopping onions, herbs and asparagus
9. Microplane or fine grater for lemon zest and freshly grated Parmesan

Ingredients

1 1/2 cups (300 g) Arborio rice
4 to 5 cups (1.0 to 1.2 L) vegetable or chicken stock
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 small yellow onion or 2 shallots
2 garlic cloves
1/2 cup (120 ml) dry white wine (optional)
8 oz (225 g) asparagus
1 cup (150 g) peas, fresh or frozen
4 cups (120 g) baby spinach or mixed spring greens
1/2 cup (50 g) freshly grated Parmesan, plus more for serving
2 tablespoons mascarpone or heavy cream (optional)
zest of 1 lemon and 1 tablespoon lemon juice
2 tablespoons chopped fresh parsley or mint
salt and freshly ground black pepper

Directions

Heat 4 to 5 cups of stock in a saucepan and keep it at a bare simmer so its warm the whole time; prep everything: finely chop 1 small yellow onion or 2 shallots, mince 2 garlic cloves, trim asparagus and cut into 1 inch pieces reserving the tips, measure 1 1/2 cups Arborio rice, 1 cup peas, 4 cups baby spinach or mixed greens, grate 1/2 cup Parmesan, zest 1 lemon and squeeze 1 tablespoon lemon juice, chop 2 tablespoons parsley or mint, have 2 tablespoons olive oil and 2 tablespoons butter ready, and set out mascarpone/cream and white wine if using.
Bring a small pot of salted water to a boil and blanch the asparagus and peas 1 to 2 minutes until bright green, then plunge into ice water; drain and set aside (keep the reserved asparagus tips whole for garnish).
In a wide heavy saucepan heat the olive oil and 1 tablespoon butter over medium heat, add the chopped onion or shallots and sweat until soft and translucent, about 4 to 5 minutes, add the garlic and cook 30 seconds more.
Add the Arborio rice to the pot and toast, stirring constantly, 1 to 2 minutes until the grains look glossy and slightly translucent at the edges; season lightly with salt.
If using, pour in 1/2 cup dry white wine and stir until the liquid is mostly absorbed.
Add the hot stock a ladleful at a time, stirring frequently and letting the rice absorb most of the liquid before adding more; continue this process for about 18 to 20 minutes until the rice is creamy and al dente. Dont rush it, stirring helps the rice release starch.
With about 3 minutes left of cooking stir in the blanched chopped asparagus (not the reserved tips), the peas, and the spinach or spring greens so they wilt and heat through.
Remove the pan from heat and stir in the remaining 1 tablespoon butter, 1/2 cup grated Parmesan, and 2 tablespoons mascarpone or a splash of cream if you want extra silkiness; add the lemon zest and 1 tablespoon lemon juice, and fold in the chopped parsley or mint. If the risotto seems too thick add a splash of hot stock to loosen it.
Taste and adjust salt and freshly ground black pepper, plate immediately and top with the reserved asparagus tips and extra Parmesan. Let it sit 1 minute and serve warm – risotto should be creamy, spoonable, and with rice slightly firm in the center.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.