Spring Vegetable Arancini Risotto

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Creamy arborio rice infused with fresh spring vegetables and lemon, finished with Parmesan for a light yet satisfying seasonal dish. This Italian-inspired vegetarian recipe, ready in about 40 minutes, pairs arborio rice, low-sodium vegetable broth, leeks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 15 min Cook: 25 min Serves 4 Italian cuisine 350 cal/serving

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Ingredients

1 cup arborio rice
4 cups, warmed low-sodium vegetable broth
1/2 cup, finely diced (white parts only) leeks
1/2 cup, diced zucchini
1/2 cup, diced 1/2-inch pieces asparagus
1/4 cup, diced carrots
1/4 cup frozen peas
2 tbsp unsalted butter
1/4 cup dry white wine
1/4 cup, freshly grated Parmesan cheese
1 tbsp lemon juice
1/4 cup, chopped fresh parsley
1/4 tsp salt
1/4 tsp freshly ground black pepper

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Instructions

Step 1: Melt 2 tbsp butter in a saucepan over medium heat. Add 1/2 cup diced leeks and cook 3-4 minutes until softened but not browned.
Step 2: Add 1 cup arborio rice, stirring constantly for 1 minute until translucent.
Step 3: Pour in 1/4 cup white wine, stirring until evaporated (about 2 minutes).
Step 4: Add warm vegetable broth 1/2 cup at a time, stirring constantly until absorbed before adding more. Continue for 20-25 minutes until rice is creamy and al dente.
Step 5: Stir in 1/2 cup diced zucchini, 1/2 cup diced asparagus, 1/4 cup diced carrots, and 1/4 cup frozen peas. Cook 5 minutes until vegetables are tender.
Step 6: Remove from heat. Stir in 1/4 cup Parmesan, 1 tbsp lemon juice, 1/4 cup chopped parsley, 1/4 tsp salt, and 1/4 tsp black pepper.