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Spring Vegetable Risotto

  • Total Time: 1 hour 10 minutes




  • 1 bunch (about a pound) of asparagus spears, tough lower ends discarded; upper ends chopped into 1/2 inch pieces
  • 2 medium sized leeks, white and light green parts halved lengthwise, sliced thin and rinsed thoroughly
  • 4 cups chicken broth
  • 4 cups water
  • 1 Tablespoon white wine vinegar
  • 5 Tablespoons unsalted butter
  • Salt and Pepper for seasoning
  • 1/2 cup peas (frozen is ok)
  • 2 cloves of garlic, pressed or minced
  • 1 and 1/2 Cups of Arborio Rice
  • 1 cup grated Parmesan cheese
  • 2 Teaspoons of fresh lemon juice

Garnish (Gremolata)

  • 2 Tablespoons minced fresh Italian flat leaf parsley
  • 2 Tablespoons minced fresh mint leaves
  • 1/2 teaspoon lemon zest


  1. First prepare Gremolata garnish by combining all ingredients in a small bowl and set aside.
  2. Set the chicken broth and 3 cups of water in a saucepan over medium low heat and cover.
  3. Heat 1 tablespoon of butter in a large stovetop Dutch oven or 12 inch cast iron skillet and sauté the asparagus over medium high heat, seasoning lightly with salt and pepper. Cook for about 5 minutes, then add the peas and cook for about a minute longer. Transfer the vegetables to a container and set aside.
  4. Add 3 more tablespoons butter to your pan and the chopped leeks. Season lightly with salt and pepper, sautéing leeks for about 6 minutes or until soft. Add garlic and cook for 30 seconds. Add the rice and cook, stirring frequently until the ends are translucent, about 3 minutes. Add in 1 cup of water and the white wine vinegar and continue to stir frequently until the water is absorbed, about another 2 to 3 minutes.
  5. Add 3 more cups of hot broth to the rice, stirring frequently until the broth is absorbed and the bottom of the pan is just barely wet, about 12 minutes.
  6. Add in 1/2 cup more broth and simmer, stirring constantly for about 3 minutes. Repeat, adding 1/2 cup of broth about every 3 minutes until the rice is al dente (mostly cooked; chewy texture). Remove from heat.
  7. Stir in 1 Tablespoon of butter, 3/4 cup of the Parmesan cheese and lemon juice, then gently fold in the asparagus and peas. Garnish with Gremolata and what’s left of the parmesan. Serve immediately.
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes


  • Serving Size: 12 sides or 6 main course