From the Cook

1/4

Spring Vegetable Risotto

Flavor the Moments Verified

Flavorthemoments.com

Ingredients

Warning0 allergens identified

Spring Vegetable Risotto

4 cups low sodium vegetable stock

2 cups water

3 tablespoons olive oildivided

1 bunch asparagustrimmed and sliced on the bias into 1″ pieces

1 leek light green and white partshalved and sliced thinly into half moons

2 cloves garlicminced

1 ½ cups arborio rice

1 cup fava beanscooked

1 lemonzested and juiced

¼ cup parmesanfreshly grated

1 tbsp unsalted buttersoftened

Instructions

Visit Blog

Instructions

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!

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Toast Your Rice First 🍚
Toast the Arborio rice in olive oil for 1-2 minutes before adding stock to seal the grain's exterior, creating a creamier interior while maintaining a slight al dente texture.
Keep Stock Simmering Hot 🔥
Maintain your vegetable stock at a gentle simmer in a separate pot so each addition is absorbed quickly, speeding up cooking and ensuring better starch release for creaminess.
Add Spring Vegetables Strategically 🌱
Stagger your vegetable additions by cooking density—add leeks and fava beans earlier, then asparagus in the final 2-3 minutes—to ensure each ingredient reaches perfect tenderness simultaneously.
Finish with Cold Butter and Lemon 🍋
Stir in cold unsalted butter and fresh lemon juice at the very end off-heat to add silky richness and bright acidity that elevates the dish without breaking the sauce.
The Loose Consistency Secret 💧
Risotto should flow slightly on the plate—if it seems thick, add a splash of warm stock or pasta water at the end rather than during cooking to maintain proper creamy consistency.