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Risotto with Lemon and Spring Vegetables

Total Time

Prep: 20 min. Cook: 50 min.


6 servings

This dish has the fresh flavors of spring and looks so colorful. It can be made into a vegetarian meal by using vegetable broth and leaving out the ham. Since it's so versatile, you can really use whatever vegetables are in season or what your family prefers. —Mary Lou Timpson, Centennial Park, Arizona
Risotto with Lemon and Spring Vegetables Recipe photo by Taste of Home
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  • 1/2 pound fresh asparagus, trimmed
  • 5 cups chicken stock
  • 6 tablespoons butter, divided
  • 1 pound fresh baby spinach, thinly sliced
  • 1 teaspoon salt
  • 1 medium leek (white portion only), finely sliced
  • 1-1/2 cups uncooked arborio rice
  • 2 garlic cloves, minced
  • 1/2 cup dry white wine or chicken stock
  • 2 tablespoons lemon juice
  • 3/4 cup cubed fully cooked ham
  • 1 tablespoon grated lemon zest
  • 1 cup grated Parmesan cheese


  1. Preheat oven to 425°. Place asparagus on a rimmed baking sheet. Roast until crisp-tender, 10-12 minutes. When cool enough to handle, cut into 1-in. pieces; set aside.
  2. In a large saucepan, bring stock to a simmer; keep hot. In a Dutch oven, heat 2 tablespoons butter over medium-high heat. Add spinach and salt; cook and stir until tender. Remove spinach and keep warm. In the same pan, heat 2 tablespoons butter. Add leek; cook and stir until tender, 2-3 minutes. Add rice, garlic and remaining 2 tablespoons butter; cook and stir until rice is coated, 1-2 minutes.
  3. Stir in wine and lemon juice. Reduce heat to maintain a simmer; cook and stir until wine is absorbed. Add hot stock, 1/2 cup at a time, cooking and stirring until stock has been absorbed after each addition, until rice is tender but firm to the bite, and risotto is creamy. Stir in ham, zest, asparagus and spinach; heat through. Remove from heat; stir in cheese. Serve immediately, with additional cheese if desired.

Nutrition Facts

1-1/4 cups: 410 calories, 17g fat (10g saturated fat), 52mg cholesterol, 1442mg sodium, 49g carbohydrate (3g sugars, 3g fiber), 17g protein.

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