Spring Risotto

Mmmmm, risotto. This risotto is creamy, fresh, and full of flavor. And its vegan! Risotto sometimes sounds difficult to make, but its really easy. It just takes a little patience and about 30 minutes of your time. 

Spring Risotto

Serves 4


Spring Risotto

  • 1 1/2 cups arborio (risotto) rice
  • 1/2 onion, chopped
  • 1 1/2 cups water
  • 2 1/2 cups mushrooms, sliced
  • 2 cups asparagus, chopped
  • 1 cup frozen peas
  • 4 cups vegetable broth
  • salt & pepper, to taste

Heat the Broth

Bring 4 cups of vegetable broth to a soft simmer on your stove. You'll be ladling a little bit of the broth at a time into the risotto so keep it on a close by burner. 

The Mushrooms

In a pan on your stove add the mushrooms and 1 cup of water and bring to a low simmer while you start putting the rest of the risotto together.

The Asparagus

Bring another pot of water to a boil on your stove and add in the chopped asparagus. Cook for 3-4 minutes until the asparagus is tender crisp and then drain and rinse under cool water. Set aside.

Chop & Mix

Chop 1/2 an onion and add to a large pot (or dutch oven) on your stove. Add in another 1/2 cup of water and cook until the onions are soft. Add the 1 1/2 cups of arborio rice to your pot with the onions and continuously stir over medium heat for about a minute.


Add in 1 ladleful of the veggie broth at a time to the rice and continue stirring. Once the veggie broth is absorbed, add in another ladleful again and stir until its absorbed.

Now add in the sliced mushrooms and any juice they have left in the pan. Stir until absorbed.

Add in another ladleful of broth, one at a time, still stirring until everything is absorbed. When you're almost to the end of the broth, add in the asparagus, and frozen peas and mix well. Finish off with the rest of the broth and mix thoroughly.

Crack on some fresh salt and black pepper and serve! 

Spring Risotto