Spring Vegetable Arancini Risotto
Creamy arborio rice infused with fresh spring vegetables and lemon, finished with Parmesan for a light yet satisfying seasonal dish. This italian-inspired vegetarian (vegetarian) ready in about 40 minutes pairs arborio rice, warmed low-sodium vegetable broth, finely diced (white parts only) 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spring Vegetable Arancini Risotto take to make?
Total time is about 40 minutes (15 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 Spring Vegetable Arancini 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 Spring Vegetable Arancini 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 Spring Vegetable Arancini 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.
Is Spring Vegetable Arancini Risotto vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
