>

Spring Risotto with Green Asparagus & Peas

This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.

My ultimate go-to dish when I am craving comfort food is risotto. Risotto is basically a hug in a bowl. I don’t know why risotto has the reputation of being a ‘difficult’ dish to master. Trust me, it’s not difficult at all. All it needs is some time and attention, and you will end up with a delicious comforting dish that will definitely become one of your staple meals. It is also a great dish to make for a dinner party that is sure to impress your guests!

I believe risotto is such a comforting dish because it’s savoury, full of flavour and creamy but still has a bite and it stays warm until the end. I especially love a steaming bowl of risotto in the colder months of the year. Nothing makes me feel cosier than cuddling up on the sofa under a wool knit blanket with a warm bowl of risotto on my lap.

Even though I mostly crave lighter food in the spring and summer months, I just cannot resist a good risotto. This spring version is packed with flavour and even though it’s rich it will still feel light because of a hint of citrus, flavourful herbs and spring vegetables. ‍

Good ingredients guarantee tasty dishes

As with all dishes, the key to amazing flavours is starting with the best ingredients you can get. If you use pure ingredients the flavour is already there, all you have to do is combine them and enjoy your delicious creation. Make sure you have prepared all your ingredients before you start, that will make your life a whole lot easier while you’re cooking. ‍

Wine and stock

Another important tip is about the wine that is added to this dish. Feel free to omit it if you do not want to use alcohol in your meal. Just increase the amount of stock; your risotto will still turn out fabulous. I made it without wine a couple of times in the past, without any problems.

However, if you do want to use wine in your dish then choose a wine you love to drink as well. I would advise a dry, crisp white wine. My favourite white wine when making risotto is a nice Pinot Grigio. You only need about one glass for the dish and you can serve the rest of the wine when your dinner is ready to eat. When it comes to the stock, try to use the best stock you can find. The stock is a major ingredient in this dish; the quality of your stock will shine through in the final meal. I like to use organic chicken stock in my risotto because it gives the dish a deeper flavour. You can also substitute it for vegetable stock if you want to keep the dish vegetarian. Make sure to heat the stock and add it while warm, adding cold stock will disrupt the cooking process. This will make the cooking process longer and increase your chance of mushy risotto. ‍

Risotto rice

Rice is the star of this dish so it’s important to choose the right one. The rice used for risotto is usually arborio rice, which is readily available in most supermarkets. Risotto rice is a medium-grain rice with a high starch content that holds up well to the constant stirring. Sometimes carnaroli rice is used instead of arborio. Carnaroli is affectionately called ‘the king of Italian rice’ if you can find carnaroli rice then definitely give it a try! The creaminess in a risotto dish comes from the starches that are released from the rice while cooking. You do not have to rinse risotto rice before cooking; this would only reduce the starch in the rice. Before adding the liquids to the pan, you first toast the rice, this gives it a nutty aroma. ‍

Spring vegetables

For a spring vibe, I like to use green asparagus and peas in this dish. If you are not a fan of either of these you can, of course, substitute other green veggies. Courgette (zucchini) and summer squash are great alternatives!

Frozen peas are a quick and easy way to add some extra veggies. They are a great ingredient to have in your freezer to add to risottos, curries and many other dishes. I usually put them in a bowl on my counter while preparing the dish. This way the peas are already half thawed by the time they have to be added to the pan. They’ll cook in about 5 minutes.

Asparagus is best in the springtime when it is at its prime. Green asparagus is one of my favourite vegetables. It has more flavour and bite than its white variety. When buying asparagus, make sure they are fresh. You can check this by squeezing together a bundle of asparagus spears when fresh they should make a ‘squeaking’ sound. The spears should be firm and smooth with a deep green colour. You can use both the thick or the thin variety depending on your preference. ‍

The secret to perfect risotto

Let me share with you a little secret. You do not have to stir your risotto constantly for the next half hour. Seriously, who does that? I always add 2 ladles of stock at a time and give it a quick stir. Then for the next 5 minutes, I do a quick tidy up in the kitchen, have a chat with my dinner guests or just enjoy a sip from my glass of wine before adding the next ladle of stock. Just keep an eye on your risotto; once the previous addition of stock has been absorbed, you add another two ladles. Don’t forget to pour yourself a glass of wine while you’re cooking and just enjoy the cooking process itself. I always find cooking risotto a relaxing and calming experience. Just make sure you have all your ingredients ready when you start so you don’t have to frantically run around your kitchen. Most recipes and risotto rice packages state that the rice should be ready within 20 minutes, I’ve never managed to cook it that fast. In my kitchen the cooking process itself always takes about half an hour. You can check the risotto by tasting it or by rubbing a rice kernel between your finger (or pinching it through). If the middle still has a hard white centre your risotto is not ready yet. It should still have a bite, but not a hard kernel. Taste the risotto several times toward the end of cooking, add extra stock if your risotto is not done yet. You can also add some extra salt and pepper towards the end of cooking, if needed. ‍

Fresh herbs

Always add fresh herbs at the end of the cooking process so the delicate flavours won’t be destroyed by heat. Lemon and dill are a perfect combination; they give this dish a light spring vibe. When using the zest of citrus fruit always make sure to use organic fruit. Regular citrus fruit is treated with pesticides and wax. Use a fine grater and grate directly above your dish so you don’t lose any of the zest or lemon oils. You will smell the delicious fragrance as soon as you start zesting! After zesting, cut the lemon in half and add the juice of half a lemon. Make sure you catch all the lemon seeds!

Dill is a very delicate herb with feathery green leaves. When it comes to dill you definitely want to use the fresh and not the dried variety. Much of the flavour will be lost when dried or heated. Dill has a unique, sharp, slightly lemony, grassy flavour. It also has a powerful aroma, this makes dill an excellent garnish for many dishes. Keep dill in the fridge until ready to use to keep it fresh. Roughly chop it right before adding to the dish. Usually, the stalks are soft; these can also be chopped and added. Dill combines amazingly with lemon and fish dishes. ‍

Tips:

Make sure your stock is warm. Heat it in a saucepan and keep it on very low heat. This way your risotto stays warm when you ladle in the stock, this creates a more continuous cooking process.
Adding butter and cheese at the end gives the dish an extra creamy texture and more balanced flavours.
Risotto is best when served immediately after cooking. However, if you want to make it ahead of time I suggest cooking the risotto until halfway done. Then finish cooking the risotto right before serving. (Save half of the stock and use this when finishing the dish).
Leftover risotto? I don’t know how that happens, but if you have any leftover it can be made into arancini. These are small risotto balls, coated in breadcrumbs and then deep-fried. A new recipe for arancini will be posted soon!

Alternatives:

For a vegetarian version: you can use a good quality vegetable stock. I use chicken stock because to me it gives the dish a deeper more complex flavour. Also, note that parmesan cheese is not vegetarian because of the calf rennet that is used in making the cheese. Choose a vegetarian parmesan to customise this dish to your diet or lifestyle.
For a vegan option: you can also use vegetable stock and vegan cheese. Also, omit the butter at the end of the cooking process. You can omit it altogether or substitute it for a vegan butter alternative.
You can swap the green veggies with any other spring vegetables of your choice. Courgette (zucchini) and summer squash are good substitutes. Cut the vegetables in bite-size pieces. Add them to the risotto at any point that will ensure a long enough cooking time, so they are ready at the same time as the risotto rice. ‍
‍If you want to add some protein to this dish I suggest some grilled chicken, salmon or shrimps. All three options are light and will go beautifully with this lemony risotto dish. ‍

Are you in the mood for more Italian dishes?

Try this light and simple summery Caprese Salad. Fresh tomatoes, creamy mozzarella and fragrant basil make the ultimate Italian summer salad!
If you're in the mood for more comfort food you should try this Classic Homemade Lasagne. Warm, rich and cheesy this lasagne is a crowd-pleaser.
For more cheesy deliciousness in the colours of the Italian flag check out these Extra Cheesy Spinach and Ricotta Stuffed Pasta Shells for the ultimate hearty, comforting and crowd-pleasing veggie dinner.

Here are some vibrant spring recipe ideas for you!

These bright and zingy Lemon and Garlic Green Beans are the perfect side dish to any meal!
Serve these Truffle Deviled Eggs at your next brunch! These delicious appetizers can be made ahead of time and a touch of truffle gives them an elegant twist.
This Classic Chunky Egg Salad is the perfect spring-inspired topping for a sandwich or wrap. To make this fresh and tasty egg salad you only need simple ingredients and pantry staples.

Spring Risotto

Servings: 4 portions
‍Prep Time: 10 minutes
Cook Time: 35 minutes‍
Total Time: 45 minutes

Ingredients:

‍‍2 tbsp olive oil
100 grams chopped onion / shallots (1 large or 2 small)
3 garlic cloves, finely chopped
5 sprigs thyme
500 grams arborio risotto rice
125 ml white wine
1,5 litre chicken stock
200 grams peas, (fresh or frozen)
350 grams green asparagus, cut in 1,5-2 cm pieces
1 lemon, zest + juice (of half a lemon)
8 grams fresh dill, chopped (1 handful of sprigs)
3 knobs butter
100 grams parmesan cheese, shredded
Salt, to taste
Pepper, to taste

Instructions:

Prepare all ingredients:
- Finely chop the onions or shallots and garlic cloves, keep them separately.
- Cut up the asparagus in 1,5 - 2 cm chunks.
- Use a box grater to shred the parmesan roughly (use a vegetable peeler if you don’t have a box grater).
- Warm up the (chicken) stock in a separate pan until it is hot, but not boiling.
For the risotto: heat up your pan on medium heat, preferably a heavy-bottomed pan like a dutch oven. When hot add a generous drizzle of olive oil to the pan (about 2 tablespoons). Add the chopped onions (or shallots) and cook until translucent (about 5 minutes). Then add the finely chopped garlic and thyme leaves (remove the leaves from the stalks), mix through and let cook for another 2 minutes. Keep an eye on the garlic, it can burn quickly.
Add the risotto rice to the pan, mix through and let cook for a couple of minutes (about 3 minutes). The rice will probably soak up most of the leftover oil from the bottom of the pan. (If there isn’t any leftover oil after cooking the onions and garlic then add another splash of oil to the pan before adding the rice).
Add in 125 ml of wine (about 1 small wine glass). Mix through until all the wine has been absorbed by the rice. Then add the chicken stock 2 soup ladles at a time. Stir through and wait until all the stock has been absorbed before adding the next 2 ladles. This entire process will take about 30 minutes.
After about 25 minutes of cooking and adding in the chicken stock, your risotto rice should be almost ready. At this point it still has too much of a bite, it is not yet al dente, but it is almost there. Add in the 200 grams of peas and 100 grams of chopped asparagus. Also add freshly ground black pepper and salt to taste. Add another one or two ladles of stock. Stir through and taste again after all the stock has been absorbed. You might need just another ladle of stock.
Add the zest of your lemon to the pan, then cut the lemon in half and add the juice of half a lemon. Make sure you catch any seeds. Chop your dill and add it through (keep a little bit behind for garnish). Mix everything and do another taste test. If necessary add more salt, pepper, lemon juice or dill.
Remove the pan from the heat. Sprinkle a little more than half of your shredded parmesan over the top of the risotto. Add about 3 knobs of butter and cover the pan. Let it sit for about 5 minutes. The residual heat from the pan and risotto will melt the cheese and the butter. This gives you just enough time to do a little cleanup, prepare the plates and make sure everyone is ready at the dinner table.
Remove the lid and stir the melted cheese and butter through the risotto. Divide the risotto over the plates and garnish with an extra sprinkle of shredded parmesan and some dill. Optionally you can also drizzle some extra virgin olive oil over the top. Enjoy your risotto with a nice glass of white wine.