Spring Vegetable Risotto with Asparagus, Peas, Radishes and Leeks
This Spring Vegetable Risotto with Asparagus, Peas, Radishes and Leeks is rich, creamy, loaded with seasonal veggies and finished with lots of cheese, lemon zest and fresh herbs. This easy vegetarian dinner can be made in under 40 minutes and is the perfect way to usher in spring!
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Servings: 4 servings
Calories: 649kcal
Ingredients
- 6 tablespoons unsalted butter divided
- 2 leeks white and light green parts only, sliced
- 1 cup arborio rice
- ¼ cup dry white wine
- 3 cups low sodium chicken or vegetable stock plus more as needed, warmed
- 1 ½ cups quartered radishes
- 1 ½ cups chopped asparagus
- salt and freshly cracked black pepper to taste
- 1 teaspoon lemon zest from about ½ lemon
- ¾ cup frozen peas thawed
- 1 cup grated parmesan cheese plus more for garnish
- ½ cup mascarpone cheese
- 1 tablespoon chopped chives plus more for garnish
Instructions
- Melt 3 tablespoons of unsalted butter in a large pot over medium heat.
- Add the leeks and stir until translucent, about 5 minutes.
- Add rice and stir to toast for about 1 minute.
- Pour in white wine and stir until almost fully absorbed.
- Add about ½ cup of stock and continue stirring about once every 30 seconds.
- Stir in more stock, ½ cup at a time, waiting until it's all absorbed before you add more. Continue adding stock and stirring until you have about one cup remaining.
- Add radishes along with another ½ cup of stock. Stir until the stock is absorbed.
- Add the asparagus and any remaining stock. Season with salt, then continue stirring until the rice is mostly cooked through and the vegetables are al dente. The risotto should be slightly loose. Add more stock as needed.
- Stir in lemon zest, peas and pepper until creamy, then taste for seasoning and adjust as needed.
- Remove from the heat and stir in the remaining 3 tablespoons of butter, parmesan cheese, mascarpone cheese and chives.
- Spoon risotto into bowls and garnish with more lemon zest, parmesan cheese and chives. Serve immediately.
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Notes
- Total amount of seasoning will depend on the saltiness of your stock. Taste and adjust as needed.
- If you are cooking at a high altitude, your rice may take a little bit longer to cook and may require a bit more liquid.
Nutrition
Calories: 649kcal | Carbohydrates: 60g | Protein: 16g | Fat: 37g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 1190mg | Potassium: 450mg | Fiber: 6g | Sugar: 7g | Vitamin A: 2843IU | Vitamin C: 26mg | Calcium: 325mg | Iron: 5mg