Spring Veggie Risotto – An April Recipe


  • 1 1/2 cups Arborio rice
  • 4 cups chicken or vegetable broth
  • 1 cup dry white wine
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper, to taste

For the Spring Vegetables:

  • 1 cup asparagus, cut into 1-inch pieces
  • 1 cup frozen peas
  • 1 cup cherry tomatoes, halved
  • 1/4 cup chopped fresh basil
  • 1/2 cup chopped fresh spinach
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh chives


  1. In a large saucepan, heat the broth over medium heat. Keep the broth warm over low heat.
  2. In a separate saucepan, heat the olive oil and butter over medium heat. Add the onion and garlic and sauté until soft and translucent, about 3 minutes.
  3. Add the rice and stir until it is well coated in the oil and butter. Cook for about 2-3 minutes, stirring constantly, until the rice is slightly toasted.
  4. Add the white wine and stir until it is absorbed by the rice.
  5. Begin adding the warm broth, about 1/2 cup at a time, stirring constantly and waiting until each addition is absorbed before adding more. Continue this process for about 18-20 minutes or until the rice is tender and creamy.
  6. In a separate pan, blanch the asparagus in boiling water for 2 minutes, then transfer to a bowl of ice water to stop the cooking process.
  7. Add the peas, cherry tomatoes, spinach, basil, parsley, and chives to the risotto and stir well. Cook for an additional 2-3 minutes or until the vegetables are heated through.
  8. Stir in the blanched asparagus and Parmesan cheese, and season with salt and pepper to taste.
  9. Serve hot, garnished with additional fresh herbs and grated Parmesan cheese, if desired. Enjoy!

Note: If you want to make the recipe vegetarian or vegan, use vegetable broth instead of chicken broth and omit the Parmesan cheese or use a vegan alternative.

My new favorite recipe:

Risotto is one of my easily forgotten favorites. This recipe which I recently found/modified to be my own is a fantast dish for the warming April weather and spring feel. It’s so versatile, you can use any combination of vegetables you like. For this recipe, I’ve used asparagus, peas, and spinach, but you could easily substitute with other spring vegetables like fava beans or artichokes. The key to a good risotto is making sure the broth is absorbed into the rice gradually, so the texture is creamy and not too dry.

One of the things I love most about risotto is that it can be served as a main dish or a side dish. It’s hearty enough to be a meal on its own, or you can serve it alongside grilled chicken or fish for a complete meal. Plus, it’s a great way to use up any leftover vegetables you have in the fridge. The creamy texture of the risotto pairs perfectly with the fresh flavors of spring vegetables, making it a perfect dish for the season.

The beauty of risotto is that it’s a blank canvas for flavor. You can add different herbs, cheeses, or even meats to change up the flavor profile. For this spring vegetable risotto recipe, I’ve used parmesan cheese and fresh herbs like thyme and parsley to enhance the flavors of the vegetables. But you could easily add in pancetta or bacon for a smoky flavor, or even experiment with different cheeses like gouda or fontina. The possibilities are endless!


Other ideas for Risotto lovers:

  1. “15 Risotto Recipes for Creamy, Comforting Goodness” by Bon Appétit: https://www.bonappetit.com/recipes/slideshow/15-risotto-recipes
  2. “25+ Easy Risotto Recipes That Are Perfect for Any Meal” by Country Living: https://www.countryliving.com/food-drinks/g2864/risotto-recipes/
  3. “The Best Wine Pairings for Risotto” by VinePair: https://vinepair.com/articles/best-wine-pairings-risotto/

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