Spring is here (yes, I know I’ve said that like 15 times already, I just like spring), and you know what that means: time to switch from hearty stews and comfort foods to fresh, light, and delicious dishes. And what better way to celebrate the season than with some tasty risotto recipes featuring the freshest vegetables of the season? So put on your aprons, grab a glass of wine or make one of the cocktails I shared a few days ago, and let’s dive into some spring vegetable risotto recipes.
First up, we have asparagus risotto. I’ve mentioned asparragus in every post about spring food so far, but there’s a reason for that! Asparagus is the epitome of spring, it’s delicious, and it can be used in so many recipes. And when combined with creamy, cheesy risotto, it’s a match made in heaven. Plus, it’s super easy to make. Just cook your asparagus in a little olive oil until tender, then toss it into your risotto during the last few minutes of cooking. And voila! You have a delicious and healthy dish that’s sure to impress. This is the one case where I’d say jarred asparagus are acceptable if you want to save some money or can’t find fresh ones.
Next, we have pea and mint risotto. Yes, you heard that right. Mint in a risotto. Trust me, it works. The mint adds a refreshing, herby flavour to the dish that pairs perfectly with the sweetness of the peas (there’s a reason why minty peas are a thing). To make this dish, sauté some shallots and garlic in butter, add your arborio rice, and gradually stir in some chicken stock (or veggie, your choice). Then add your peas and fresh mint during the last few minutes of cooking. And if you’re feeling extra fancy, top it off with some shaved Parmesan cheese.
Last but not least, we have the queen of spring vegetables: artichokes. Now, I know artichokes can be intimidating to some people, but trust me, fresh artichokes are worth the effort. If you can’t find them where you live, the ones in jars with oil are a good alternative (use the oil to cook with as it’ll have a fantastic flavour!). To make this risotto, you’ll need to trim and clean your artichokes (there are plenty of tutorials online if you need help with this step), then sauté them in olive oil until they’re tender. Then add them to your risotto during the last few minutes of cooking, along with some lemon zest and fresh parsley. The result? A bright, fresh, and oh-so-satisfying dish.
Three spring vegetable risotto recipes that are sure to impress your friends and family (or just yourself, treat yo’self I say). And remember, don’t be afraid to get creative with your ingredients. Maybe throw in some courgettes or broad beans or whatever else strikes your fancy. After all, cooking is all about having fun and trying new things. Happy spring, and happy cooking!
Embers on the hearth 