Say ‘Hello’ to Spring Vegetable Risotto! A carbo-licious classic Italian dish that I can’t seem to get enough of. (This risotto recipe is número tres for me now.) To welcome spring and the fast approaching Easter holiday, treat yourself to a bowl of this Spring Vegetable Risotto with asparagus, peas, and leeks topped with a lovely garnish made from parsley, mint and lemon zest called Gremolata. This recipe easily converts to vegetarian by switching out the chicken broth in the recipe for vegetable broth instead.
If you’ve never heard of or had a chance to try a Risotto dish, it’s oh so delicious. A specific rice is used, called Arborio rice, that cooks up super creamy and rich when cooked in broth and parmesan cheese. You can check out my other recipes here and here. Arborio rice isn’t too hard to find, I’ve always been able to find it in the rice section of any grocery store. Traditional Risotto recipes can be quite laborious~ once again I have used some techniques picked up from watching America’s Test Kitchen to cut time, not flavor, when creating this recipe.
Do you have a home vegetable garden? I super enjoy gardening even though I royally stink at it. I love being able to feed myself without going to the grocery store, or at least save some money not having to purchase so much fresh produce. This recipe for Spring Vegetable Risotto is a lovely way to incorporate some of those spring vegetables you may have growing in your garden into a beautiful dish to present to your family for an Easter feast or other springtime celebration!
This Spring Vegetable Risotto Recipe will make a huge batch, so be prepared. I use my large 12 inch cast iron skillet when I make risotto, but a large stovetop Dutch oven will do just fine too. It will serve about 12 sides or 6-8 main courses for a vegetarian meal. Hopefully you’re feeling the warmth of spring where you live ~ if not hopefully it will come soon! In the mean time, eat lots of Risotto :0)