Herbed Spring Vegetable Risotto
A light, creamy risotto featuring fresh spring vegetables and aromatic herbs, finished with a touch of lemon. This mediterranean-inspired vegetarian ready in about 35 minutes pairs arborio rice, spring peas, asparagus for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 cups arborio rice
- 1 cup spring peas
- 1 cup asparagus
- 1 shallot
- 2 tbsp fresh dill
- 1 lemon
- 4 cups vegetable broth
- 1/2 cup white wine
- 2 tbsp butter
- 1/4 cup grated parmesan
- 1/2 tsp salt
Instructions
- Step 1: Finely chop 1 shallot, then melt 2 tbsp butter in a large saucepan over medium heat. Add 1.5 cups arborio rice and stir for 2 minutes until grains are translucent.
- Step 2: Pour in 1/2 cup white wine and cook, stirring constantly, until evaporated (about 2 minutes). Add 4 cups vegetable broth, 1/2 cup at a time, stirring frequently until each addition is absorbed before adding more (this should take 20-25 minutes total).
- Step 3: Stir in 1 cup spring peas, 1 cup asparagus (cut into 1-inch pieces), 2 tbsp fresh dill, and the zest of 1 lemon. Cook for 5 more minutes until vegetables are tender and rice is creamy. Stir in 1/4 cup grated parmesan and 1/2 tsp salt, then remove from heat and let rest for 5 minutes.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herbed Spring Vegetable Risotto take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Herbed Spring Vegetable Risotto?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep arborio rice from drying out.
Can I substitute ingredients in Herbed Spring Vegetable Risotto?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herbed Spring Vegetable Risotto for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Herbed Spring Vegetable Risotto?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
