Spring risotto

It’s hard not to love this delicious, creamy Lemon Risotto with Peas and Asparagus. Also get my tips on how to make perfect risotto at home.

This Spring Pea Risotto with lemon and mint can be made with fresh or frozen peas. Savory and delicious on its own as a vegetarian dinner, or top it with seared fish or scallops.

This Asparagus Risotto with Pecorino Romano recipe yields a creamy rich delicious dish that can be served as a side or star alone as its own entree.

Stir herby pesto and sweet peas into orzotto (orzo pasta cooked using the risotto method) for a bright green bowl bursting with spring flavor.

a flavorful spring pea risotto with lots of garlic, basil, lemon, and parmesan servings: 4

Spring Risotto with Asparagus & Peas - This spring risotto calls for seasonal vegetables but there’s lots of room for creativity and improvisation. Don’t feel like asparagus? Substitute zucchini or mushrooms. Going vegetarian? Replace the chicken broth with vegetable broth. Want to fancy it up? Stir in some fresh herbs at the end. You really can’t go wrong as long as you stick to the basic formula. Serve this spring risotto as a meatless main course or as a side to a simply cooked main dish.

In this lemon risotto recipe, the addition of lemon zest intensifies the dish's flavor, and the cream makes it luxurious. Asparagus is a classic pairing

This Risotto Primavera recipe showcases the freshness and variety of spring in a bowl loaded with asparagus, peas, zucchini, and cherry tomatoes.

Parmesan Risotto is an Italian side dish perfect for Easter dinner. Creamy rice with lemon juice, spring peas, and Parmesan cheese.

When you visit the farmers’ market during spring, you’ll find loads of leeks, green onions, asparagus, and green peas. They’re perfect for making this spring-inspired risotto primavera. Finish the dish with a good sprinkling of freshly grated parmesan cheese and plenty of chopped fresh herbs.