Spring Vegetable Risotto Recipe
Creamy risotto, wild mushrooms, cherry tomatoes, sweet corn, peas, basil pesto, grated parmesan cheese, garden herbs
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Risotto base
Spring vegetables & mushrooms
Finishing & garnish
Method
Risotto base
- 1
Prepare stock
Keep the vegetable stock warm in a saucepan over low heat. Having hot stock helps the rice cook evenly and maintain a creamy texture.
- 2
Sauté aromatics
In a wide, heavy-bottomed skillet or saucepan, heat 1 tablespoon butter and 1 tablespoon olive oil over medium heat. Add the finely diced onion and cook, stirring occasionally, until translucent, about 4–5 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
- 3
Toast rice
Add the Arborio rice to the pan and stir to coat the grains with fat. Cook for 1–2 minutes until the edges of the rice become translucent and the grains smell nutty.
- 4
Deglaze
Pour in the white wine and stir constantly until it has mostly evaporated, about 1–2 minutes.
- 5
Cook risotto
Begin adding the hot vegetable 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 18–20 minutes, tasting after 16 minutes for doneness. The rice should be al dente with a creamy consistency. Stir in remaining 1 tablespoon butter, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Spring vegetables & mushrooms
- 6
Cook mushrooms
While the risotto cooks, heat 1 tablespoon olive oil in a separate skillet over medium-high heat. Add the sliced wild mushrooms and a pinch of salt. Cook without overcrowding, stirring occasionally, until they release their liquid and brown, about 6–8 minutes. Add the sliced shallot in the last 2 minutes and cook until softened. Remove from heat and set aside.
- 7
Prepare tomatoes, corn & peas
In the same pan used for mushrooms (wipe if needed), add the sweet corn kernels and cherry tomato halves. Sauté over medium heat for 2–3 minutes until the corn is warmed and tomatoes begin to soften but still hold shape. Stir in the peas and lemon zest just to heat through (about 1 minute). Season lightly with a pinch of salt and pepper. Keep warm.
- 8
Combine vegetables with risotto
When the risotto is about 1–2 minutes from done (rice al dente and the mixture still slightly saucy), stir the cooked mushrooms and the tomato/corn/pea mixture into the risotto so everything heats together. Fold gently to combine.
Finishing & garnish
- 9
Finish with pesto and cheese
Remove the pan from the heat. Stir in the basil pesto, grated Parmesan, heavy cream (if using), lemon juice, chopped parsley, and remaining 1/4 teaspoon black pepper. Taste and adjust seasoning with additional salt if needed. The risotto should be glossy and creamy; add 1–2 tablespoons of hot stock if it needs loosening.
- 10
Rest and plate
Let the risotto rest off heat for 1 minute to allow flavors to meld. Spoon the risotto into warmed bowls or onto plates.
- 11
Garnish
Top each portion with sliced fresh basil, an extra drizzle of olive oil or a small spoonful of pesto if desired, and a sprinkle of flaky sea salt and additional grated Parmesan to taste. Serve immediately.