Loaded with spring vegetables like asparagus and peas, this spring risotto is perfect for a main dish or works great as a side as well.
Risotto is one of those comfort foods that I feel like many people are intimidated by but with options like goat cheese risotto and sweet potato risotto to chicken and leek risotto to pear risotto, you have plenty of choices.
With spring in the air though, I figured why not make a spring vegetable risotto. Now I'm sure an executive chef would judge mine and say oh it's too runny or oh its a little too thick, but all that I know is it tastes good!
Really the key with risotto is to be patient and let the chicken stock slowly get absorbed. Once you accept that it isn't too bad!
I started making risotto years ago as a side for one of my favorite dishes, chicken piccata. It was one of the first fancy meals I tried and have had multiple times since. Sorry I'm not going to share that recipe today, but with it being spring I figured I'd share a version that works great this time of year! I adopted this one from Ina Garten on the Food Network.
So if you want the perfect dish when the flowers are blooming and it is raining every day, this spring risotto is it.
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Recipe Ingredients
- Unsalted butter and olive oil - adds flavor and cooks the leeks.
- Leeks - have a mild-onion taste, but you can also use onion.
- Fennel - has a slight anise-like licorice flavor.
- Garlic - enhances the risotto.
- Arborio rice - has just the right amount of starch for risotto.
- Asparagus - fresh asparagus works great but you can also use green beans.
- Peas - just use frozen.
- Dry white wine - use a quality dry wine like Chardonnay or Sauvignon Blanc.
- Chicken stock - low-sodium stock soaks up the rice.
- Lemons - adds some brightness.
- Goat cheese - adds creaminess.
- Parmesan cheese - adds a nutty, salty flavor.
- Chives - a mild onion taste that gives additional flavor.
- Salt and black pepper - enhances the flavor.
Step-by-Step Instructions
- Preheat oven to 400°F. Discard tough ends of asparagus and toss with salt, pepper and olive oil. Roast for 6 minutes. Slice into 1 inch pieces and set aside.
- Heat butter and olive oil in medium saucepan over medium heat. Add the leeks and fennel and cook for about 5 minutes, until tender. Toss in the garlic and cook for an additional minute.
- Add rice and stir to coat, cooking for another minute.
- Deglaze the pan with the white wine, and simmer over low heat until almost all of the wine has been absorbed.
- Add chicken stock that is simmering 1 cup at a time, stirring the rice constantly and waiting for the stock to be absorbed before adding more.
- Once the rice is tender (should be between 20-25 minutes), add the lemon zest, lemon juice, asparagus and frozen peas. After everything is mixed, add the goat cheese, Parmesan cheese and chopped chives. Taste and if needed add salt and pepper. Serve the spring risotto with some chives and Parmesan cheese on top.
What is the Best Rice for Risotto?
Use only Italian short-grain rice varieties such as Arborio, Carnaroli, Vialone, Nano, and Baldo. In the US, Arobrio rice is the most common you'll find. Short-grain rice has a high starch content and tends to absorb less liquid which is perfect for spring risotto.
Do You Rinse Arborio Rice for Risotto?
No! If you rinse the rise, you rinse the starch off which is key to creating a quality risotto.
Is Risotto Gluten-Free?
Risotto is traditionally made with Arborio rice which has high rice gluten content, but it's not the same thing as the gluten that would bother you.
Because of this, 95% of the time you are safe to consume risotto if you have a gluten allergy. Where the 5% comes into play is if the broth/stock you use has traces of gluten in it. So just read the ingredients of your stock before using for this spring vegetable risotto.
How to Clean Leeks
While leeks are tasty, they can be quite dirty so make sure you clean them before using, otherwise you'll have a mouthful of soil with every bite. Simply recipes has great instructions on how to clean leeks.
Pro Tips/Recipe Notes
- Toast/cook the rice in butter/oil so it absorbs the stock slowly without becoming soggy.
- Use quality dry white wine to deglaze the pan. You want a wine you'd be willing to drink as it adds flavor and acidity to the risotto.
- Use hot stock so when you add to the rice it won't cool everything down and mess up the cooking process.
- Slowly add the stock and wait until it is absorbed before adding more which allows the rice to create that creamy starch you expect from risotto.
- Stir the risotto often enough, but don’t stir so much your arm gets tired. It should be just enough to keep the risotto from burning.
- Keep at a medium simmer throughout cooking, otherwise your risotto with take forever.
- Cook until al dente. Risotto should have some body and bite to it and not be too mushy or starchy.
- Wait until rice is finished cooking before stirring in the vegetables and cheese.
Similar Recipes
- Pesto Risotto with Asparagus and Chicken
- Garlic Butter Pasta
- Goat Cheese Polenta
- German Spaetzle
- Almond Pesto Fettuccine
If you’ve tried this spring risotto or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Spring Risotto
Ingredients
- 3 tablespoon unsalted butter
- 3 tablespoon olive oil
- 3 cups chopped leeks (2 whole leeks)
- 1 cup chopped fennel
- 4 garlic cloves, minced
- 1 ½ cups Arborio rice
- ⅔ cup dry white wine
- 5 cups low-sodium chicken stock
- 1 lb asparagus
- 8 oz frozen peas
- 1 tablespoon lemon zest
- 3 tablespoon lemon juice
- 5 oz goat cheese
- ½ cup freshly grated parmesan cheese, plus extra for serving
- 3 tablespoon chopped chives, plus extra for serving
- kosher salt + black pepper for taste
Instructions
- Preheat oven to 400°F. Discard tough ends of asparagus and toss with salt, pepper and olive oil. Roast at 400°F for 6 minutes. Slice into 1 inch pieces and set aside.
- Heat butter and olive oil in medium saucepan over medium heat. Add the leeks and fennel and cook for about 5 minutes, until tender. (Note: make sure your leeks are clean!) Toss in the garlic and cook for an additional minute. Add rice and stir to coat, cooking for another minute.
- Deglaze the pan with the white wine, and simmer over low heat until almost all of the wine has been absorbed. Add chicken stock that is simmering 1 cup at a time, stirring the rice constantly and waiting for the stock to be absorbed before adding more.
- Once the rice is tender (should be between 20-25 minutes), add the lemon zest, lemon juice, asparagus and frozen peas. After everything is mixed, add the goat cheese, Parmesan cheese and chopped chives. Taste and if needed add salt and pepper. Serve with some chives and Parmesan cheese on top.
Notes
- Toast/cook the rice in butter/oil so it absorbs the stock slowly without becoming soggy.
- Use quality dry white wine to deglaze the pan. You want a wine you'd be willing to drink as it adds flavor and acidity to the risotto.
- Use hot stock so when you add to the rice it won't cool everything down and mess up the cooking process.
- Slowly add the stock and wait until it is absorbed before adding more which allows the rice to create that creamy starch you expect from risotto.
- Stir the risotto often enough, but don’t stir so much your arm gets tired. It should be just enough to keep the risotto from burning.
- Keep at a medium simmer throughout cooking, otherwise your risotto with take forever.
- Cook until al dente. Risotto should have some body and bite to it and not be too mushy or starchy.
- Wait until rice is finished cooking before stirring in the vegetables and cheese.
Sylvia says
Ryan, you are an outstanding chef. I would like to see you compete on the Food Network. Your Spring Risotto sounds so good. Thank you for sharing your recipe.