Spring Vegetable Risotto with White Wine, Asparagus, Artichokes & Mushrooms

A classic risotto bursting with spring flavors like asparagus, peas and tender artichokes. Serve with a dry white wine and crusty buttery bread. A comforting vegetarian dinner that really satisfies even the pickiest eater.

I’m laughing at these photos because they are so bad- only because my family was so hungry and there was no time for photography.

Halfway through cooking and the dish is getting creamy already.

But trust me- this risotto is heavenly.

It is based off of Ina Garten’s Spring vegetable risotto, but I love mushrooms and my family hates peas so I changed up the flavors a bit.

Just sauté the mushrooms first to develop flavor otherwise they will be bland mushy little messes.

Toast the rice in olive oil and butter. Then add in your hot broth, wine, salt, pepper, Herbs de Provence (what else) a few red pepper flakes and the veggies. I love using frozen spinach- so convenient in the winter when we do not have the best produce around. Asparagus and artichokes round out the vegetables. Lemon and wine brighten it all up and then a decadent dollop of mascarpone cheese to thicken the sauce and make the dish creamy.

Other than the mascarpone, it is a relatively healthy dish full of vegetables. If you want to leave out the cheese, you can add reduced fat cream cheese instead or just leave it out altogether.

vegetable Risotto

  • 2 cups Risotto

  • 32 oz. vegetable or chicken stock

  • 1/2 cup white wine

  • 1 heaping tsp kosher salt

  • 1/2 tsp black pepper

  • 1/2 tsp red pepper flakes

  • 1 tsp Herbs de Provence

  • 1 cup mushrooms, sliced

  • 2 cups asparagus, trimmed and cut into 2″ pieces

  • 1- 12oz jar marinated artichoke hearts, chopped- save the liquid from the jar or can.

  • 1 cup thawed frozen spinach- squeezed dry

  • 1/2 cup frozen peas, thawed (optional)

  • 1/4 cup mascarpone cheese

  • zest of one lemon- about 1 heaping TBSP

  • 2 TBSP fresh lemon juice

  • 2 TBSP unsalted butter

  • 2 TBSP olive oil

Sauté the mushrooms in a bit of olive oil and butter and then set aside.
Toasting the risotto is key.
A small dollop of mascarpone cheese brings the dish together.

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