Spring Vegetable Risotto Recipe

Prepare ingredients

Bring the vegetable or chicken stock to a gentle simmer in a saucepan and keep over low heat. Zest the lemon and squeeze 1 tablespoon juice. Trim and cut asparagus, halve snap peas, slice mushrooms, and measure out peas and spinach.

In a wide heavy-bottomed skillet or saucepan over medium heat, warm 1 tablespoon olive oil and 1 tablespoon butter until butter melts and foams.

Add the minced shallot and cook, stirring, until translucent and soft, about 2–3 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Add the Arborio rice and stir to coat the grains in the fat. Toast the rice 1–2 minutes until edges become translucent but center is still opaque.

Pour in the white wine and stir continuously until the liquid is almost fully absorbed.

Begin adding the hot stock, one ladle (about 1/2 cup) at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process for about 15 minutes.

After approximately 15 minutes of stock additions (rice should be becoming creamy but still slightly firm at center), stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper. Continue adding stock ladle by ladle until rice is al dente, about 18–20 minutes total cooking time from first addition. Reserve a small ladle (1/4 cup) of stock.

While the risotto is cooking, heat remaining 1 tablespoon olive oil in a separate skillet over medium-high heat. Add sliced mushrooms, season lightly with salt and pepper, and sauté until golden and their liquid has evaporated, about 5–6 minutes. Remove mushrooms and set aside.

In the same skillet, add asparagus pieces and cook 2 minutes, then add sugar snap peas and fresh peas and sauté another 1–2 minutes just until bright and tender-crisp. If needed, add 1–2 tablespoons of reserved hot stock to create a little steam. Remove vegetables from heat; they should remain vibrant and slightly firm.

When the rice is about 2 minutes from desired doneness (creamy and with a slight bite), stir in the sautéed mushrooms, asparagus, snap peas, peas, and the packed spinach. Fold gently to combine and let spinach wilt.

Remove the risotto from heat. Add the cold cubed butter and grated Parmesan Reggiano, stirring vigorously to create a glossy, creamy texture (mantecatura). If risotto seems too thick, add the reserved 1/4 cup hot stock a little at a time to loosen to a creamy consistency.

Stir in the lemon zest and 1 tablespoon lemon juice. Taste and adjust seasoning with remaining salt and pepper as needed.

Let the risotto rest 1 minute off the heat, then plate. Finish with the chiffonade basil or chopped chives and an extra sprinkle of grated Parmesan. Serve immediately.