27+ Flavorful Spring Risotto Recipes to Brighten Your Table

Spring is the season when fresh, vibrant ingredients begin to make their appearance, offering an abundance of flavors perfect for lighter, brighter meals.

One of the best ways to showcase the essence of spring is through risotto—a creamy, comforting dish that can be tailored with a variety of seasonal ingredients.

Whether you’re craving something rich and savory or light and fresh, there’s a spring risotto recipe for every palate.

From asparagus and peas to radicchio and lemon, spring risottos are all about celebrating the best of what the season has to offer.

In this article, we’ve curated a collection of 27+ irresistible spring risotto recipes that highlight the diverse ingredients available in the spring months.

These recipes combine the creaminess of Arborio rice with fresh vegetables, herbs, and cheeses, creating dishes that are both comforting and bursting with the flavors of the season.

So, grab your spoon and let’s dive into the world of spring risottos!

27+ Flavorful Spring Risotto Recipes to Brighten Your Table

With spring’s bounty of fresh vegetables, herbs, and fruits, risotto is the perfect canvas to create a variety of delicious, seasonal dishes.

Whether you’re craving something earthy, like a risotto with mushrooms and peas, or something a bit more decadent, such as a rich artichoke and ricotta risotto, the options are endless.

These 27+ spring risotto recipes offer a little something for everyone—from light and bright flavors to rich, comforting dishes.

So, next time you’re looking to embrace the essence of spring in your cooking, reach for these risotto recipes that bring the season’s best right to your plate.

Creamy Lemon and Asparagus Spring Risotto

This vibrant risotto is the perfect dish to usher in the freshness of spring. The combination of creamy Arborio rice with the brightness of lemon and the delicate crunch of asparagus creates a light yet satisfying meal. A touch of Parmesan cheese adds richness, while fresh herbs give it a truly seasonal flavor. It’s an ideal choice for a springtime dinner or a refined side dish.

Ingredients:

• 1 cup Arborio rice
• 1 bunch of asparagus, trimmed and cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth, warmed
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• Zest and juice of 1 lemon
• 2 tablespoons fresh parsley, chopped
• Salt and pepper, to taste

Instructions:

1. In a large pan, heat olive oil over medium heat. Add the onion and garlic, cooking until softened, about 3 minutes.
2. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast.
3. Pour in the white wine and cook until it’s mostly absorbed by the rice.
4. Begin adding the warm vegetable broth, one ladle at a time, stirring continuously. Allow the liquid to absorb before adding the next ladle of broth.
5. After about 15 minutes of adding broth, stir in the asparagus and continue adding broth until the rice is creamy and tender (about 5 more minutes).
6. Remove from heat and stir in the Parmesan cheese, lemon zest, and juice. Season with salt and pepper to taste.
7. Garnish with fresh parsley before serving.

This Lemon and Asparagus Spring Risotto offers the perfect balance of creaminess and fresh flavors. The asparagus provides a delightful crunch, while the tangy lemon lifts the dish and makes it feel truly seasonal. Whether enjoyed as a light main course or paired with grilled chicken or seafood, this risotto will transport your taste buds straight into spring.

Pea and Mint Spring Risotto

This Pea and Mint Spring Risotto is a vibrant and refreshing twist on a classic dish. The natural sweetness of peas is enhanced by the freshness of mint, creating a beautiful harmony of flavors. With a creamy base and a pop of green color, it’s the perfect dish for showcasing the best of spring produce. Ideal for a light lunch or an elegant dinner, this risotto is sure to impress.

Ingredients:

• 1 cup Arborio rice
• 2 tablespoons butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth, warmed
• 1/2 cup dry white wine
• 2 cups frozen peas (or fresh, if available)
• 1/4 cup fresh mint leaves, chopped
• 1/2 cup Parmesan cheese, grated
• Salt and pepper, to taste

Instructions:

1. In a large skillet, melt the butter over medium heat. Add the onion and garlic, and cook until softened, about 3-4 minutes.
2. Add the Arborio rice to the pan, stirring for about 2 minutes, allowing it to lightly toast.
3. Pour in the white wine, stirring constantly until it has been absorbed by the rice.
4. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding the next ladle.
5. When the rice is just about done (about 18-20 minutes), stir in the peas and cook for an additional 5 minutes until they are heated through.
6. Remove the pan from heat and stir in the Parmesan cheese and chopped mint leaves. Season with salt and pepper to taste.
7. Serve warm, garnished with extra mint if desired.

The Pea and Mint Spring Risotto is a delicious celebration of the season’s fresh flavors. The peas lend a sweetness that is perfectly complemented by the refreshing mint, creating a dish that feels both light and indulgent. This risotto pairs wonderfully with a simple salad or roasted vegetables, making it a versatile addition to your spring repertoire.

Spring Vegetable Risotto with Zucchini and Baby Carrots

This Spring Vegetable Risotto is a colorful and nourishing dish that brings together the season’s best vegetables. Zucchini and baby carrots provide both texture and flavor, while the creamy risotto base ties everything together into a comforting, satisfying meal. With a hint of garlic and fresh herbs, it’s an easy yet elegant dish that highlights the freshness of spring produce.

Ingredients:

• 1 cup Arborio rice
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth, warmed
• 1/2 cup dry white wine
• 1 medium zucchini, diced
• 1 cup baby carrots, sliced thin
• 1/4 cup fresh basil, chopped
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the chopped onion and garlic, cooking until softened, about 3 minutes.
2. Stir in the Arborio rice and cook for 1-2 minutes until it begins to lightly toast.
3. Pour in the white wine, stirring until it is mostly absorbed by the rice.
4. Begin adding the vegetable broth, one ladle at a time, stirring constantly. Wait until the liquid is absorbed before adding more broth.
5. After 10 minutes of cooking, stir in the zucchini and baby carrots, and continue cooking until the rice is creamy and tender, about 10 more minutes.
6. Once the rice is cooked through, stir in the grated Parmesan cheese and fresh basil. Season with salt and pepper to taste.
7. Serve immediately, garnished with extra basil if desired.

This Spring Vegetable Risotto with Zucchini and Baby Carrots is the perfect dish for celebrating the bounty of the season. The tender vegetables blend beautifully with the creamy rice, making every bite feel like a nourishing experience. This risotto can be served as a main course or as a side dish alongside grilled meats or fish, providing a wholesome, flavorful addition to any spring meal.

Spring Risotto with Morel Mushrooms and Peas

This Spring Risotto with Morel Mushrooms and Peas is a luxurious and earthy take on a classic dish. The rich, woodsy flavor of morel mushrooms combines with the sweetness of peas, creating a stunning contrast that is perfect for spring. The creamy Arborio rice ties everything together, making this risotto an ideal choice for an elegant dinner or special occasion.

Ingredients:

• 1 cup Arborio rice
• 2 tablespoons butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth, warmed
• 1/2 cup dry white wine
• 1 cup fresh peas (or frozen)
• 1 cup morel mushrooms, cleaned and chopped (or other wild mushrooms)
• 1/4 cup fresh thyme, chopped
• 1/2 cup Parmesan cheese, grated
• Salt and pepper, to taste

Instructions:

1. In a large pan, melt butter over medium heat. Add the onion and garlic and sauté until softened, about 4 minutes.
2. Stir in the Arborio rice and cook for 2-3 minutes, allowing the rice to lightly toast and absorb the flavors.
3. Pour in the white wine, stirring constantly until it is almost completely absorbed.
4. Add the warm vegetable broth one ladle at a time, stirring frequently. Wait until the liquid has been absorbed before adding more broth.
5. After about 10 minutes, stir in the chopped morel mushrooms. Continue to cook and add broth until the rice is tender and creamy, about 15 more minutes.
6. Once the rice is cooked, add the fresh peas and cook for an additional 3-4 minutes until heated through.
7. Stir in the Parmesan cheese and fresh thyme, and season with salt and pepper to taste.
8. Serve warm, garnished with extra thyme if desired.

This Spring Risotto with Morel Mushrooms and Peas is a celebration of the season’s rich, earthy flavors. The morels add a depth of flavor that pairs beautifully with the sweetness of peas, while the creamy risotto ties everything together. This dish is ideal for special occasions or as a show-stopping side, offering a taste of spring’s finest ingredients.

Spring Pea, Leek, and Ricotta Risotto

This light and creamy Spring Pea, Leek, and Ricotta Risotto is a wonderful way to highlight spring’s fresh vegetables. The combination of tender leeks, sweet peas, and creamy ricotta creates a dish that’s both comforting and refreshing. A perfect dish for a springtime brunch or a light dinner, it’s easy to prepare yet feels indulgent.

Ingredients:

• 1 cup Arborio rice
• 2 tablespoons olive oil
• 1 leek, white and light green parts, cleaned and sliced
• 2 garlic cloves, minced
• 4 cups vegetable broth, warmed
• 1/2 cup dry white wine
• 2 cups fresh peas (or frozen)
• 1/2 cup ricotta cheese
• 1/4 cup Parmesan cheese, grated
• 1 tablespoon fresh lemon juice
• Salt and pepper, to taste
• Fresh mint or parsley, for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the sliced leek and garlic and sauté until softened, about 5 minutes.
2. Stir in the Arborio rice and cook for 2 minutes, allowing it to lightly toast.
3. Pour in the white wine, stirring until it has mostly evaporated.
4. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently. Allow the liquid to absorb before adding more broth.
5. After 15 minutes of cooking, stir in the peas and cook until the rice is creamy and tender, about 5 more minutes.
6. Remove from heat and stir in the ricotta and Parmesan cheese, followed by the fresh lemon juice. Season with salt and pepper to taste.
7. Serve the risotto warm, garnished with fresh mint or parsley.

This Spring Pea, Leek, and Ricotta Risotto offers a harmonious blend of flavors that perfectly captures the essence of spring. The creaminess from the ricotta balances the sweetness of the peas and the delicate flavor of leeks, creating a dish that is as comforting as it is refreshing. This risotto makes for a perfect centerpiece for a light spring meal or a special occasion with family and friends.

Spring Risotto with Radishes and Arugula

This Spring Risotto with Radishes and Arugula is a unique, peppery twist on the classic risotto. The crunchy radishes provide a refreshing bite, while the arugula adds a peppery punch that brightens the creamy rice. This dish is perfect for those looking to try something new and exciting with spring vegetables, making it an excellent side or a light main course.

Ingredients:

• 1 cup Arborio rice
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth, warmed
• 1/2 cup dry white wine
• 1 cup radishes, thinly sliced
• 2 cups fresh arugula
• 1/2 cup Parmesan cheese, grated
• 1/4 cup fresh lemon juice
• Salt and pepper, to taste

Instructions:

1. In a large pan, heat olive oil over medium heat. Add the onion and garlic and cook until softened, about 3 minutes.
2. Stir in the Arborio rice and cook for another 2 minutes, allowing it to lightly toast.
3. Pour in the white wine, stirring constantly until it’s mostly absorbed.
4. Begin adding the vegetable broth one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding more broth.
5. After 10 minutes, stir in the sliced radishes and continue cooking until the rice is tender and creamy, about 10 more minutes.
6. Once the rice is cooked, stir in the fresh arugula, Parmesan cheese, and lemon juice. Cook until the arugula wilts.
7. Season with salt and pepper to taste, then serve warm.

This Spring Risotto with Radishes and Arugula brings a unique and exciting flavor profile to your table. The peppery arugula and crunchy radishes add a fresh contrast to the creamy rice, making every bite a delightful experience. This dish is perfect for those looking to experiment with new ingredients and is ideal as a main or side dish to complement lighter spring meals.

Spring Risotto with Roasted Carrots and Chive Butter

This Spring Risotto with Roasted Carrots and Chive Butter is a flavorful and vibrant dish that showcases the sweet, earthy flavors of roasted carrots paired with the smooth, creamy texture of risotto. The addition of fresh chive butter adds a luxurious herbal note that perfectly complements the natural sweetness of the carrots. This is a hearty yet refined dish, perfect for a spring dinner or as a side to your favorite roasted meats.

Ingredients:

• 1 cup Arborio rice
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth, warmed
• 1/2 cup dry white wine
• 4 medium carrots, peeled and cut into 1-inch pieces
• 2 tablespoons butter, softened
• 2 tablespoons fresh chives, finely chopped
• 1/2 cup Parmesan cheese, grated
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the chopped carrots with 1 tablespoon of olive oil, salt, and pepper. Roast in the oven for 20-25 minutes, until tender and lightly caramelized.
2. In a large pan, heat the remaining olive oil over medium heat. Add the onion and garlic, cooking until softened, about 3-4 minutes.
3. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast.
4. Pour in the white wine and stir constantly until absorbed.
5. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding more broth.
6. Once the rice is tender and creamy, stir in the roasted carrots, Parmesan cheese, and chive butter. Stir well until the butter melts and everything is well combined.
7. Season with salt and pepper to taste and serve immediately.

This Spring Risotto with Roasted Carrots and Chive Butter is a beautiful balance of creamy and earthy flavors. The sweetness of the roasted carrots pairs perfectly with the rich risotto and fresh, herbal chive butter. It’s a comforting dish that feels indulgent yet light, making it a wonderful choice for a spring celebration or a cozy evening at home.

Lemon, Spinach, and Ricotta Spring Risotto

This Lemon, Spinach, and Ricotta Spring Risotto is a fresh and vibrant dish that’s perfect for celebrating the season’s bounty. The tangy lemon zest and juice brighten up the creamy risotto, while spinach adds a pop of color and nutrients. The ricotta cheese brings a soft, smooth texture that elevates the dish, making it perfect for a light yet satisfying meal.

Ingredients:

• 1 cup Arborio rice
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth, warmed
• 1/2 cup dry white wine
• 3 cups fresh spinach, chopped
• 1/2 cup ricotta cheese
• Zest and juice of 1 lemon
• 1/4 cup Parmesan cheese, grated
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the chopped onion and garlic, cooking until softened, about 3-4 minutes.
2. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast.
3. Pour in the white wine and stir until absorbed.
4. Begin adding the warm vegetable broth one ladle at a time, stirring constantly. Wait until the liquid is absorbed before adding more broth.
5. Once the rice is tender and creamy (about 15-18 minutes), stir in the chopped spinach and cook until wilted, about 2-3 minutes.
6. Remove from heat and stir in the ricotta, lemon zest, lemon juice, and Parmesan cheese. Season with salt and pepper to taste.
7. Serve immediately, garnished with additional Parmesan if desired.

The Lemon, Spinach, and Ricotta Spring Risotto is a bright, refreshing dish that’s as nourishing as it is delicious. The combination of creamy ricotta, zesty lemon, and fresh spinach gives the dish a lightness that’s perfect for a spring meal. This risotto is ideal as a main course for a vegetarian dinner or as a side dish to complement grilled chicken or fish.

Spring Risotto with Artichokes and Fennel

This Spring Risotto with Artichokes and Fennel is a sophisticated and flavorful dish that highlights two of spring’s most iconic vegetables. The earthy, slightly sweet artichokes blend beautifully with the crisp, anise-flavored fennel, creating a balanced and aromatic dish. The creamy risotto base ties everything together, making this a wonderful dish for special occasions or a refined weeknight meal.

Ingredients:

• 1 cup Arborio rice
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth, warmed
• 1/2 cup dry white wine
• 1 small fennel bulb, thinly sliced
• 1 cup artichoke hearts, trimmed and chopped (fresh or jarred)
• 1/4 cup fresh basil, chopped
• 1/2 cup Parmesan cheese, grated
• Salt and pepper, to taste

Instructions:

1. In a large pan, heat olive oil over medium heat. Add the onion and garlic, cooking until softened, about 4 minutes.
2. Stir in the Arborio rice and cook for 1-2 minutes, allowing it to lightly toast.
3. Pour in the white wine and stir until mostly absorbed.
4. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding more broth.
5. After 10 minutes of cooking, stir in the sliced fennel and chopped artichokes. Continue to cook until the rice is creamy and tender, about 10 more minutes.
6. Stir in the fresh basil and Parmesan cheese, then season with salt and pepper to taste.
7. Serve warm, garnished with extra basil if desired.

This Spring Risotto with Artichokes and Fennel is a sophisticated dish that beautifully showcases the season’s vegetables. The artichokes and fennel provide depth and complexity, while the creamy risotto balances it all out with its rich, comforting texture. This dish is perfect for a spring dinner party or as an elegant accompaniment to your favorite roasted meats.

Spring Risotto with Asparagus and Lemon Pesto

This Spring Risotto with Asparagus and Lemon Pesto is a bright and zesty dish that celebrates the flavors of spring. The tender asparagus is paired with a tangy, vibrant lemon pesto that adds a refreshing lift to the creamy risotto. With the earthy taste of asparagus and the punch of fresh herbs, this risotto offers a perfect balance of flavors that is ideal for a light spring dinner or as a side to grilled meats.

Ingredients:

• 1 cup Arborio rice
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth, warmed
• 1/2 cup dry white wine
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1/4 cup fresh basil
• 1/4 cup fresh parsley
• 1/4 cup Parmesan cheese, grated
• Zest and juice of 1 lemon
• 1/4 cup olive oil (for pesto)
• Salt and pepper, to taste

Instructions:

1. Begin by making the lemon pesto. In a food processor, combine basil, parsley, Parmesan, lemon zest, lemon juice, and olive oil. Blend until smooth, and season with salt and pepper to taste. Set aside.
2. Heat olive oil in a large pan over medium heat. Add the onion and garlic, sautéing until softened, about 4 minutes.
3. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast.
4. Pour in the white wine, stirring constantly until absorbed.
5. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding more broth.
6. After about 12 minutes, stir in the asparagus pieces and cook for another 5-7 minutes until the rice is tender and creamy.
7. Remove from heat and stir in the lemon pesto. Adjust seasoning with salt and pepper to taste.
8. Serve warm, garnished with additional grated Parmesan if desired.

This Spring Risotto with Asparagus and Lemon Pesto is a wonderfully fresh and flavorful dish that captures the essence of spring. The lightness of the asparagus and the refreshing brightness of the lemon pesto perfectly complement the creamy texture of the risotto. Whether enjoyed on its own or as a side to a main course, this dish is sure to be a crowd-pleaser, bursting with vibrant spring flavors.

Spring Risotto with Peas, Mint, and Goat Cheese

This Spring Risotto with Peas, Mint, and Goat Cheese is a fresh, aromatic dish that combines sweet peas with the refreshing bite of mint and the creamy tang of goat cheese. The earthy, green flavors come together perfectly in the creamy risotto, offering a light but satisfying meal that is perfect for spring gatherings or an easy, elegant dinner.

Ingredients:

• 1 cup Arborio rice
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth, warmed
• 1/2 cup dry white wine
• 2 cups fresh peas (or frozen)
• 2 tablespoons fresh mint, chopped
• 1/2 cup goat cheese, crumbled
• 1/4 cup Parmesan cheese, grated
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the chopped onion and garlic, sautéing until softened, about 4 minutes.
2. Stir in the Arborio rice and cook for 1-2 minutes to lightly toast the rice.
3. Pour in the white wine and stir until it is mostly absorbed.
4. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding more broth.
5. After about 10 minutes, stir in the peas and cook for another 5 minutes until the rice is tender and the peas are bright green and tender.
6. Remove from heat and stir in the mint, goat cheese, and Parmesan. Adjust seasoning with salt and pepper.
7. Serve immediately, garnished with extra mint or cheese if desired.

This Spring Risotto with Peas, Mint, and Goat Cheese offers a delightful blend of fresh, vibrant flavors. The sweetness of the peas, the cool, aromatic mint, and the creamy goat cheese create a dish that is light yet full of depth. This risotto makes for a wonderful standalone meal or can be paired with grilled fish or chicken for a complete springtime feast.

Spring Risotto with Fava Beans and Ricotta Salata

This Spring Risotto with Fava Beans and Ricotta Salata is a hearty yet fresh dish that showcases the unique, buttery flavor of fava beans paired with the crumbly, salty ricotta salata. The combination of creamy risotto with these spring vegetables makes for a filling, satisfying meal with a delightful balance of textures and flavors. Perfect for a dinner party or a celebratory meal, this risotto is the epitome of spring’s finest ingredients.

Ingredients:

• 1 cup Arborio rice
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth, warmed
• 1/2 cup dry white wine
• 2 cups fava beans, blanched and peeled
• 1/2 cup ricotta salata, crumbled
• 1/4 cup fresh parsley, chopped
• Zest and juice of 1 lemon
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the onion and garlic, sautéing until softened, about 4 minutes.
2. Stir in the Arborio rice and cook for 1-2 minutes to lightly toast.
3. Pour in the white wine and stir until absorbed.
4. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding more broth.
5. After about 15 minutes, stir in the fava beans and continue cooking until the rice is tender and creamy, about 5 more minutes.
6. Remove from heat and stir in the ricotta salata, parsley, lemon zest, and lemon juice.
7. Season with salt and pepper to taste and serve warm.

This Spring Risotto with Fava Beans and Ricotta Salata is a deliciously creamy, satisfying dish that brings together the earthy flavor of fava beans with the salty richness of ricotta salata. The fresh parsley and bright lemon zest add a refreshing note, making it a well-rounded dish that’s perfect for spring. Whether served on its own or as a side dish, this risotto is a standout choice for celebrating the flavors of the season.

Spring Risotto with Morel Mushrooms and Asparagus

This Spring Risotto with Morel Mushrooms and Asparagus is a luxurious and earthy dish, perfect for showcasing the finest spring ingredients. The morel mushrooms offer a delicate, smoky flavor that pairs wonderfully with tender asparagus, creating a rich and satisfying dish. The creamy risotto base brings everything together, while fresh herbs add a bright, aromatic finish. Ideal for a special occasion or a cozy dinner, this dish embodies the essence of spring.

Ingredients:

• 1 cup Arborio rice
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth, warmed
• 1/2 cup dry white wine
• 1/2 pound fresh morel mushrooms, cleaned and sliced
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1/4 cup fresh parsley, chopped
• 1/2 cup Parmesan cheese, grated
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the onion and garlic, cooking until softened, about 4 minutes.
2. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast.
3. Pour in the white wine and stir until absorbed.
4. Gradually add the warm vegetable broth, one ladle at a time, stirring constantly. Wait until the liquid is absorbed before adding more broth.
5. While the rice is cooking, heat a separate pan over medium heat and sauté the morel mushrooms with a little olive oil until tender and lightly browned, about 5-7 minutes.
6. In the last 10 minutes of cooking, add the asparagus to the risotto, stirring occasionally until both the rice is creamy and the asparagus is tender.
7. Once the rice is fully cooked, stir in the sautéed morel mushrooms, parsley, and Parmesan cheese. Season with salt and pepper to taste.
8. Serve immediately, garnished with additional parsley or Parmesan.

The Spring Risotto with Morel Mushrooms and Asparagus is a stunning dish, rich with the flavors of the forest and garden. The earthy morels and tender asparagus create a delightful contrast, while the creamy risotto ties everything together. This dish is a perfect celebration of spring’s bounty, ideal for a dinner party or any time you want to enjoy a truly special meal.

Spring Risotto with Pea Shoots and Burrata

This Spring Risotto with Pea Shoots and Burrata is a fresh, light, and indulgent dish that perfectly highlights spring’s sweet, vibrant vegetables. The pea shoots add a crisp, slightly sweet flavor, while the creamy burrata melts beautifully into the risotto, enriching the dish with its soft, milky texture. This dish is simple yet sophisticated, making it perfect for a relaxed spring dinner or an elegant gathering.

Ingredients:

• 1 cup Arborio rice
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth, warmed
• 1/2 cup dry white wine
• 2 cups pea shoots, washed and chopped
• 1/2 cup burrata cheese, torn into pieces
• 1/4 cup fresh mint, chopped
• 1/2 cup Parmesan cheese, grated
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the onion and garlic, cooking until softened, about 4 minutes.
2. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast.
3. Pour in the white wine and stir until absorbed.
4. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding more broth.
5. Once the rice is tender and creamy (after about 18 minutes), stir in the pea shoots and cook for 2-3 more minutes until wilted.
6. Remove the pan from heat and stir in the burrata cheese, mint, and Parmesan cheese.
7. Season with salt and pepper to taste and serve immediately, garnished with extra burrata or mint leaves.

The Spring Risotto with Pea Shoots and Burrata is a celebration of spring’s freshest flavors. The vibrant pea shoots and rich burrata add both texture and depth to the creamy risotto. The result is a dish that feels indulgent yet light and refreshing. This risotto is the perfect balance of simplicity and elegance, ideal for a spring dinner or special occasion.

Spring Risotto with Radishes and Lemon Ricotta

This Spring Risotto with Radishes and Lemon Ricotta is a zesty and creamy dish that brings together the crisp, peppery bite of radishes with the creamy, citrusy tang of lemon ricotta. The radishes add a fresh crunch that contrasts beautifully with the smooth risotto, while the lemon ricotta brings a refreshing lift to the dish. It’s a perfect, light option for spring, balancing flavor and texture in a delightful way.

Ingredients:

• 1 cup Arborio rice
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth, warmed
• 1/2 cup dry white wine
• 6-8 radishes, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/2 cup ricotta cheese
• Zest and juice of 1 lemon
• 1/4 cup Parmesan cheese, grated
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the chopped onion and garlic, cooking until softened, about 4 minutes.
2. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast.
3. Pour in the white wine and stir until absorbed.
4. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding more broth.
5. While the rice cooks, sauté the radishes in a separate pan with a touch of olive oil for 2-3 minutes until slightly softened but still crisp.
6. Once the rice is creamy and tender (about 18 minutes), stir in the sautéed radishes, parsley, ricotta cheese, lemon zest, and lemon juice.
7. Remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.
8. Serve immediately, garnished with extra parsley and lemon zest.

The Spring Risotto with Radishes and Lemon Ricotta is a deliciously fresh and bright dish, perfect for a light spring meal. The peppery crunch of radishes pairs beautifully with the creamy, citrusy ricotta, making for a unique and satisfying dish. Whether served on its own or as a side, this risotto is a perfect way to celebrate the flavors of the season.

Spring Risotto with Broccoli Rabe and Sausage

This Spring Risotto with Broccoli Rabe and Sausage is a hearty and flavorful dish that combines the slight bitterness of broccoli rabe with the savory richness of sausage. The creamy Arborio rice ties the dish together, absorbing the flavors from both the vegetable and the sausage, while a hint of red pepper flakes adds a touch of heat. Perfect for a satisfying dinner, this risotto is both comforting and packed with vibrant spring flavors.

Ingredients:

• 1 cup Arborio rice
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable or chicken broth, warmed
• 1/2 cup dry white wine
• 2 sausage links (Italian or chicken sausage), casings removed and crumbled
• 1 bunch broccoli rabe, trimmed and chopped
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup Parmesan cheese, grated
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the onion and garlic, sautéing until softened, about 4 minutes.
2. Stir in the crumbled sausage and cook until browned, breaking it up into small pieces, about 5-7 minutes.
3. Add the Arborio rice to the pan and cook for 1-2 minutes to lightly toast the rice.
4. Pour in the white wine and stir until it is mostly absorbed.
5. Gradually add the warm broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next.
6. After about 10 minutes, stir in the broccoli rabe and continue to cook until the rice is tender and creamy, about 8 more minutes.
7. Season with salt, pepper, and red pepper flakes (if using).
8. Remove from heat and stir in the Parmesan cheese.
9. Serve immediately, garnished with extra Parmesan or a sprinkle of red pepper flakes.

This Spring Risotto with Broccoli Rabe and Sausage is a perfectly balanced dish that delivers both depth and freshness. The richness of the sausage pairs wonderfully with the slight bitterness of the broccoli rabe, while the creamy risotto base provides a luxurious texture. It’s a filling and flavorful meal that brings the best of spring produce and savory meats together in every bite.

Spring Risotto with Radicchio, Walnuts, and Gorgonzola

This Spring Risotto with Radicchio, Walnuts, and Gorgonzola is a bold and indulgent dish that combines the bitterness of radicchio with the creamy tang of gorgonzola cheese. The addition of toasted walnuts adds crunch and depth, creating a rich, textural contrast to the smooth risotto. Ideal for a cozy dinner or as a special dish for a spring gathering, this risotto offers a complex flavor profile that’s both satisfying and memorable.

Ingredients:

• 1 cup Arborio rice
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth, warmed
• 1/2 cup dry white wine
• 1/2 head radicchio, thinly sliced
• 1/4 cup walnuts, toasted and chopped
• 1/2 cup Gorgonzola cheese, crumbled
• 1/4 cup Parmesan cheese, grated
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the onion and garlic, sautéing until softened, about 4 minutes.
2. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast.
3. Pour in the white wine and stir until mostly absorbed.
4. Gradually add the warm broth, one ladle at a time, stirring constantly and waiting for the liquid to be absorbed before adding more.
5. After about 15 minutes, stir in the radicchio and cook for 5 minutes until the greens begin to wilt and soften.
6. Once the rice is tender and creamy, stir in the toasted walnuts, Gorgonzola, and Parmesan cheese. Season with salt and pepper to taste.
7. Serve immediately, garnished with extra Gorgonzola or a few additional walnut pieces for texture.

This Spring Risotto with Radicchio, Walnuts, and Gorgonzola is a rich and sophisticated dish that is both hearty and fresh. The bitterness of the radicchio balances out the creamy, salty Gorgonzola and the crunchy walnuts add a satisfying texture. It’s a perfect dish to elevate your spring dining, with bold flavors that make a memorable impression.

Spring Risotto with Carrots, Leeks, and Tarragon

This Spring Risotto with Carrots, Leeks, and Tarragon is a light yet flavorful dish that highlights the sweetness of spring carrots and the delicate flavor of leeks. Tarragon adds an aromatic, slightly anise-like flavor that brightens the dish, making it perfect for spring. The creamy risotto base ties everything together for a comforting, fragrant meal that feels both fresh and satisfying.

Ingredients:

• 1 cup Arborio rice
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth, warmed
• 1/2 cup dry white wine
• 2 large carrots, peeled and diced
• 2 leeks, white and light green parts only, cleaned and sliced
• 1 tablespoon fresh tarragon, chopped (or 1 teaspoon dried)
• 1/4 cup Parmesan cheese, grated
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the onion and garlic, cooking until softened, about 4 minutes.
2. Stir in the diced carrots and leeks, cooking for 5 minutes until softened.
3. Add the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast.
4. Pour in the white wine and stir until it is absorbed.
5. Gradually add the warm broth, one ladle at a time, stirring constantly. Wait until the liquid is absorbed before adding more.
6. After about 10 minutes, stir in the fresh tarragon and continue to cook until the rice is tender and creamy, about 8 more minutes.
7. Stir in the Parmesan cheese, then season with salt and pepper to taste.
8. Serve immediately, garnished with extra tarragon or Parmesan if desired.

The Spring Risotto with Carrots, Leeks, and Tarragon is a delicate, fragrant dish that showcases the simple yet delicious flavors of spring vegetables. The sweetness of the carrots, the mild flavor of the leeks, and the aromatic tarragon create a harmonious combination in the creamy risotto. It’s a light yet satisfying meal that brings the essence of spring to the table.

Spring Risotto with Spinach, Lemon, and Pine Nuts

This Spring Risotto with Spinach, Lemon, and Pine Nuts is a fresh and vibrant dish that combines the earthy flavor of spinach with the refreshing zest of lemon. The toasted pine nuts provide a delightful crunch and nutty richness that pairs beautifully with the creamy risotto. With a simple, light profile, this risotto is perfect for a spring lunch or as a side dish to complement any main course.

Ingredients:

• 1 cup Arborio rice
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth, warmed
• 1/2 cup dry white wine
• 3 cups fresh spinach, chopped
• Zest and juice of 1 lemon
• 1/4 cup pine nuts, toasted
• 1/2 cup Parmesan cheese, grated
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the chopped onion and garlic, sautéing until softened, about 4 minutes.
2. Stir in the Arborio rice and cook for 1-2 minutes, letting it lightly toast.
3. Pour in the white wine, stirring until mostly absorbed.
4. Gradually add the warm broth, one ladle at a time, stirring constantly. Wait for the liquid to be absorbed before adding more.
5. Once the rice is about 10 minutes from being done, stir in the spinach, cooking for 2-3 minutes until it wilts.
6. Once the rice is creamy and tender, stir in the lemon zest and juice, toasted pine nuts, and Parmesan cheese. Season with salt and pepper to taste.
7. Serve immediately, garnished with additional pine nuts and lemon zest if desired.

The Spring Risotto with Spinach, Lemon, and Pine Nuts is a light, refreshing dish that celebrates the flavors of spring. The creamy rice provides a perfect base for the vibrant spinach and the bright tang of lemon, while the pine nuts add a delightful crunch. This dish is ideal for a quick yet impressive meal, offering a burst of fresh flavors and textures that evoke the season’s best.

Spring Risotto with Artichokes, Mint, and Feta

This Spring Risotto with Artichokes, Mint, and Feta combines the tender, slightly tangy flavor of artichokes with the fresh, herbaceous brightness of mint. Crumbled feta adds a creamy and salty element, elevating the dish to new heights. The creamy risotto creates the perfect base for these springtime flavors, resulting in a dish that is both fresh and satisfying. It’s a perfect option for a spring dinner or a side dish at a festive meal.

Ingredients:

• 1 cup Arborio rice
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth, warmed
• 1/2 cup dry white wine
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1/4 cup fresh mint, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup Parmesan cheese, grated
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the chopped onion and garlic, sautéing until softened, about 4 minutes.
2. Stir in the Arborio rice and cook for 1-2 minutes, letting it lightly toast.
3. Pour in the white wine and stir until absorbed.
4. Gradually add the warm vegetable broth, one ladle at a time, stirring constantly. Wait for the liquid to be absorbed before adding more.
5. After about 10 minutes of cooking, stir in the chopped artichokes and continue to cook until the rice is tender and creamy, about 8 more minutes.
6. Once the rice is fully cooked, stir in the chopped mint, crumbled feta, and Parmesan cheese. Season with salt and pepper to taste.
7. Serve immediately, garnished with extra mint or feta if desired.

The Spring Risotto with Artichokes, Mint, and Feta is a refreshing, savory dish that perfectly highlights the best of spring vegetables. The artichokes offer a tender, slightly tangy bite, while the fresh mint and creamy feta balance the flavors beautifully. This dish brings together the richness of risotto with vibrant, bright ingredients, making it a delicious and satisfying choice for any occasion.

Spring Risotto with Sweet Peas, Ricotta, and Prosciutto

This Spring Risotto with Sweet Peas, Ricotta, and Prosciutto offers a balance of creamy, savory, and fresh flavors. The sweet peas bring a burst of spring sweetness, while the creamy ricotta cheese provides a smooth, velvety texture. Crispy prosciutto adds a salty crunch, making this risotto both satisfying and luxurious. It’s a perfect dish for a spring celebration or a weeknight dinner when you want something comforting yet fresh.

Ingredients:

• 1 cup Arborio rice
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth, warmed
• 1/2 cup dry white wine
• 1 cup sweet peas (fresh or frozen)
• 1/2 cup ricotta cheese
• 4 ounces prosciutto, sliced thin and crisped in a pan
• 1/4 cup Parmesan cheese, grated
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the onion and garlic, sautéing until softened, about 4 minutes.
2. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast.
3. Pour in the white wine and stir until it is mostly absorbed.
4. Gradually add the warm broth, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding more.
5. About 10 minutes before the rice is done, stir in the sweet peas, cooking for another 5 minutes until they are tender.
6. Once the rice is creamy and tender, stir in the ricotta cheese and Parmesan cheese. Season with salt and pepper to taste.
7. Serve the risotto with crumbled crispy prosciutto on top, garnished with extra Parmesan if desired.

The Spring Risotto with Sweet Peas, Ricotta, and Prosciutto is a luxurious and comforting dish that perfectly balances creamy and savory flavors. The sweetness of the peas pairs beautifully with the richness of the ricotta, while the crispy prosciutto adds a delightful crunch. This risotto makes for a perfect spring dinner, providing a burst of fresh flavors wrapped in a creamy, satisfying dish.

Note: More recipes are coming soon!