Spring Veggie Risotto: A creamy, dreamy celebration of produce

Risotto is one of those lovely foods that can truly be flavored with anything you have on hand. It is a delicious way to use up small amounts of protein or veggies that need a new home.  

The problem: Risotto gets a bad rap for being “hard to master.” Spoiler alert: It’s not hard, but it does take some time. Anyone who tells you that risotto in 25 minutes is a thing might be lying to you. 

The key to a lovely risotto is to stir, stir, stir stock into rice a little splash at a time, until the rice is cooked through and creamy. It’s just begging for some fresh veggies to add contrast and texture. 

This version features fresh spring veg, bright herbs and sharp scallions, and is delightful as a vegetarian main dish or a side dish alongside, say, a one-hour roast chicken that cooks in the same amount of time it takes to make the risotto.  

Yes, let’s do that. I’ll bring dessert. 

I use a base of leeks instead of onions and garlic here. Leeks, like shallots, give an oniony/garlicky essence, mild yet flavorful. The thinly sliced leeks also melt into the risotto as it cooks, flavoring the rice just enough without overpowering the other vegetables.  

Before we get into the recipe, let’s talk about how to prep leeks: 

Leeks grow up through soil, so dirt can get trapped between the layers as they grow. Unlike other veggies, it doesn’t work as well to rinse them or peel them to get them fully clean. 

Here’s how to clean and prep leeks: 

• Cut the root end of the leek, then cut about 1 inch off the top. If the outer layer is VERY dark green, remove it – this isn’t always necessary depending on how the leeks are sold. 
• With the leek prepped, cut the leek lengthwise to make two long half-moon strips. 
• Place the leek halves cut side down, and thinly slice the leek into half-moon shapes. 
• Place all the leek slices in a large bowl, then cover the leeks with water by about two inches. Use your hand to swish the leeks around a bit; they will float and any dirt will fall to the bottom of the bowl. 
• Let the leeks sit in the water for 5-10 minutes (I prep everything else during this time), then use a slotted spoon to remove the leek slices to a paper towel to drain. Be careful not to disturb the sediment at the bottom of the water. Don’t just dump out the leeks; the dirt will end up right back in the clean leeks. 

With the leeks clean, let’s make risotto! 

Spring Veggie Risotto 

• Prep: 20 minutes | Cook: 50 minutes | Serves: 4  
• ½ bunch asparagus, cut into 1-inch pieces (about a cup, but don’t stress about amounts here) 
• ½ cup fresh or frozen peas 
• 1 leek, trimmed, sliced, and washed (see instructions above) 
• 4 tablespoons butter, divided 
• 1 cup arborio or risotto rice 
• ½ cup dry white or rosé wine 
• 4 cups vegetable stock 
• ½ teaspoon kosher salt, plus more as needed 
• ¼ cup grated parmesan cheese, plus more for serving if desired 
• Black pepper 
• 2 tablespoons chopped fresh dill 
• 1 scallion, thinly sliced 
• Lemon wedges for serving 

1. Preheat a large skillet (10-inches with 2-3 inches of height, or 12-inches if more shallow) to medium-high heat with 1 tablespoon of the butter. 
2. Add the peas and asparagus with a sprinkle of salt and sauté the veggies for 3 minutes to just barely cook them. Remove the veggies from the skillet and reserve on a plate while you make the rest of the risotto. 
3. Reduce the heat to medium and add another tablespoon of butter and the prepped leeks. Sauté the leeks, stirring as you go, for about 3 minutes until they’re soft but not brown. 
4. Add the rice and stir for 2 minutes to lightly toast the rice and coat it in the buttery leeks. 
5. Pour in the wine, and let it reduce until totally evaporated, stirring as you go. 
6. Now, make the risotto: Grab the stock, and add about 2/3 cup at a time to the pan. Stir as the stock is absorbed and reduces. When the stock is nearly all gone, add another big splash, repeating the add/stir/reduce method for about 20 minutes or until the rice is tender and 3-4 cups of the stock have been used. 
7. When the rice is cooked through but not mushy, turn the heat off the stove. Quickly add the salt, several grinds of pepper, the parmesan cheese, and the remaining butter. Stir vigorously to combine the cheese and butter with the rice. Taste and add more salt and pepper until the risotto is very flavorful; take it right to the edge of too salty. Trust. 
8. Stir the veggies into the risotto for 1 minute to warm everything through. If the risotto gets too thick, splash in a bit more stock and/or another pat of butter for good luck. 
9. Serve in shallow bowls topped with the dill, scallions, lemon wedges, and extra parmesan. YUM! 

Ingredient Notes + Tips and Tricks: 

• Peas: There’s no need to thaw frozen peas for this recipe, they will cook in almost the exact same amount of time with the asparagus as fresh peas will. I often find fresh peas at Trader Joe’s. 
• This recipe is gluten free as written. 
• Stock: You can use veggie or chicken stock in this recipe. Both taste delicious. Note that some veggie stocks use a lot of carrots, so the end product, like these images, may end up a bit yellow. Truly white risotto usually means not a ton of flavor is coming from the stock; the color is a good thing! 
• Toppings: The combo of sharp scallion and bright fresh dill is delicious in this recipe, but feel free to skip it or swap these two items for any other fresh herb you like. Snipped chives and fresh parsley or oregano are particularly lovely with the spring vegetables.