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+ servings
spring risotto in a bowl with fork with lemon and oarsley

Spring Risotto

Spring Vegetable Risotto is creamy vegetarian risotto packed with spring produce and bursting with fresh lemon flavor.  Recipe includes tips to make perfect risotto every single time!

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  • 4 cups low sodium vegetable stock
  • 2 cups water*
  • 3 tablespoons olive oil divided
  • 1 bunch asparagus trimmed and sliced on the bias into 1" pieces
  • 1 large leek light green and white parts, halved and sliced thinly into half moons
  • 2 cloves garlic minced
  • 1 1/2 cups arborio rice
  • 1 cup cooked fava beans*
  • 1 lemon zested and juiced
  • 1/4 cup freshly grated parmesan
  • 1 tablespoons softened unsalted butter


  • Place the stock and water in a sauce pan and bring to a boil over medium heat. Reduce heat to low and continue to simmer.
  • Heat 1 tablespoon olive oil in a large sauté pan over medium heat. Add the asparagus and cook until crisp tender, 3-4 minutes. Remove from pan and set aside.
  • Add the remaining 2 tablespoons of olive oil. Add the leek and cook until softened, about 2 minutes. Add the garlic and cook for 30 seconds longer. Add the arborio rice and toast in the pan, stirring constantly until toasted, 1-2 minutes..
  • Slowly add one ladleful (about 1/2 cup) of the warm stock, stirring the risotto frequently. Add an additional ladle full of stock each time the liquid has been absorbed, until all of the stock has been added and the risotto is al dente. The rice is ready for more stock when you can draw a line through the risotto with a wooden spoon and the liquid stays put.
  • Add the asparagus and fava beans to the risotto during the last minute of cooking.
  • Remove the risotto from heat and add the lemon zest, juice, parmesan cheese and butter, and season with salt and pepper to taste. Serve immediately and enjoy!


  • Risotto requires full attention, so gather all ingredients before getting started.
  • Fava beans may be cooked in advance following my recipe How To Cook Fava Beans.
  • The fava beans may be substituted with fresh or frozen peas.
  • If you would like to go the classic route and white wine to your risotto, add 1/2 cup dry immediately after toasting the arborio rice and reduce it down to about 2 tablespoons.
  • The butter adds a silky texture and rich flavor to the risotto, but it may be omitted if you'd like to keep the fat content to a minimum.


Serving: 1g, Calories: 218kcal, Carbohydrates: 24g, Protein: 5g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 7g, Cholesterol: 9mg, Sodium: 158mg, Fiber: 3g, Sugar: 2g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!