Luscious Spring Risotto

Luscious Spring Risotto

Posted by Ana Franco on


  • 1 cup Arborio rice
  • 4 cups vegetable or chicken broth
  • 1/2 cup dry white wine
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 cup fresh peas (or frozen peas, thawed)
  • 1/2 cup grated Parmesan cheese
  • 1 vanilla bean
  • Salt and pepper to taste
  • Fresh parsley or chives for garnish (optional)


  1. Prepare the broth:

    • In a saucepan, heat the vegetable or chicken broth over low heat until simmering. Keep it warm throughout the cooking process.
  2. Split and scrape the vanilla bean:

    • Using a sharp knife, split the vanilla bean lengthwise, and scrape out the seeds.
  3. Cook the aromatics:

    • In a large skillet or Dutch oven, heat the olive oil and butter over medium heat.
    • Add the chopped onion and minced garlic, and sauté until softened and translucent, about 3-4 minutes.
  4. Toast the rice:

    • Add the Arborio rice to the skillet with the onion and garlic. Cook, stirring constantly, for 1-2 minutes until the rice is lightly toasted and coated with the oil and butter mixture.
  5. Deglaze with wine:

    • Pour in the white wine and stir constantly until it is absorbed by the rice.
  6. Start adding the broth:

    • Begin adding the warm broth to the rice mixture, one ladleful at a time, stirring frequently. Wait until each addition of broth is absorbed before adding more. This process will take about 18-20 minutes, and the rice should be creamy but still slightly firm to the bite (al dente) when done.
  7. Add the vanilla bean and vegetables:

    • Once the rice is almost cooked, add the scraped vanilla seeds to the risotto and stir to incorporate.
    • Add the chopped asparagus and peas to the risotto during the last 5 minutes of cooking. Stir gently to combine and cook until the vegetables are tender yet still vibrant green.
  8. Finish the risotto:

    • Once the risotto is creamy and the vegetables are cooked, remove it from the heat.
    • Stir in the grated Parmesan cheese until melted and well combined.
    • Season with salt and pepper to taste.
  9. Serve:

    • Divide the Spring Risotto among serving plates or bowls.
    • Garnish with fresh parsley or chives if desired.
    • Serve immediately while hot, and enjoy your luscious Spring Risotto with a hint of vanilla!

This risotto is perfect for celebrating the flavors of spring and offers a delightful combination of creamy rice, tender vegetables, and aromatic vanilla.

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