Recipes › Main Course › Spring Risotto Recipe

Spring Risotto Recipe

Recipe by Pedro M. A. Neves

This Spring Risotto Recipe showcases the vibrant flavors of early-season vegetables combined with creamy Arborio rice and fresh herbs. A classic Northern Italian dish, it celebrates asparagus, peas, and artichokes stirred into luxuriously smooth risotto finished with butter and Parmigiano-Reggiano. Perfect as a elegant main course or side dish that captures the essence of spring in every spoonful.

Ingredients

• 300g Arborio rice
• 1L vegetable or chicken stock, warmed
• 150g fresh asparagus, cut into 3cm pieces
• 120g fresh or frozen peas
• 2 medium artichoke hearts, trimmed and sliced into thin wedges
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 100ml dry white wine
• 60g unsalted butter, divided
• 50g Parmigiano-Reggiano cheese, grated
• 30ml extra virgin olive oil
• 8-10 fresh basil leaves, torn
• 4 fresh mint leaves, chopped
• Salt and freshly ground black pepper to taste
• Zest of 1 lemon

Instructions

1. Bring the warmed stock to a gentle simmer in a separate pot and keep it at temperature throughout cooking. This ensures each addition of liquid is absorbed efficiently into the rice.

2. Heat olive oil in a large, heavy-bottomed risotto pan or wide shallow pot over medium heat. Add diced onion and sauté for 3-4 minutes until softened and translucent, then add minced garlic and cook for 30 seconds.

3. Add the Arborio rice and stir constantly for 1-2 minutes, coating each grain with oil. The rice should smell slightly nutty and individual grains should be visible.

4. Pour in the white wine and stir until almost completely absorbed by the rice, about 1-2 minutes.

5. Begin adding the warm stock one ladle at a time (approximately 200ml per addition), stirring frequently. Wait until each addition is nearly absorbed before adding the next ladle. This process takes about 15-18 minutes total.

6. After the rice has been cooking for 12 minutes, add the asparagus pieces and artichoke slices to the risotto. Continue stirring and adding stock.

7. Add the fresh peas 3 minutes before the rice is finished cooking. The risotto should be ready when the rice is tender with a slight firmness at the center of each grain, and the mixture flows like lava on the plate.

8. Remove the pan from heat. Stir in 40g cold butter and all the grated Parmigiano-Reggiano cheese vigorously for 30 seconds until the risotto becomes glossy and creamy.

9. Taste and adjust seasoning with salt and pepper. Divide risotto among four bowls and top each serving with remaining butter, torn basil, chopped mint, and a pinch of lemon zest.

Substitutions

• Replace asparagus with 150g fresh green beans cut into 3cm pieces for a different spring green vegetable
• Use frozen peas year-round; thaw before adding if preferred for better texture control
• Substitute artichoke hearts with 100g diced zucchini for a lighter option or easier preparation
• Replace Parmigiano-Reggiano with Grana Padano for an equally authentic Italian hard cheese alternative

Tips

• Keep stock at a gentle simmer rather than boiling to prevent the rice from cooking unevenly and becoming mushy on the outside
• Stir frequently but not constantly; every 15-20 seconds is sufficient and allows the rice to develop its creamy texture
• Taste the rice after 20 minutes of cooking; Arborio rice should be creamy outside but retain a slight al dente bite
• For best results, serve risotto immediately in warmed bowls as it continues to thicken and firm as it cools

Risotto is a cornerstone of Northern Italian cuisine, particularly from Piedmont and Lombardy. Spring vegetable versions celebrate the season's fresh produce and reflect Italian cooking philosophy of using seasonal, quality ingredients to let natural flavors shine through the creamy, elegant preparation.

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