Spring might just be my favorite food season.

spring risotto stuffed portobello mushroom

Local seasonal produce becomes more abundant in spring. It feels so good to have farmer’s markets popping back up and our CSA will be starting again soon.

Today I’m sharing creamy risotto studded with seasonal vegetables – leeks, asparagus, peas, and carrots – and lemon zest for a pop of brightness. The risotto is delicious on it’s own and even more special with a drizzle of pesto.

Pot of spring vegetable risotto

The dish feels extra decadent and is really filling when the risotto is stuffed into a roasted portobello mushroom cap. If you’re not into mushrooms (my husband is not) then go ahead and skip them and enjoy the risotto on it’s own as a side dish. It’s delicious either way!

spring risotto stuffed portobello mushroom with pesto

What is your favorite spring produce to cook with?

Creamy Spring Risotto
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Cook time: 
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Serves: 4
 
Creamy spring risotto with seasonal leeks, peas, asparagus, and carrots, topped with pesto. Extra special when stuffed into a roasted portobello cap.
Ingredients
  • 1 c arborio rice
  • 4 c organic vegetable broth
  • 2 leeks, sliced thin and cleaned well
  • 3 cloves garlic
  • 4 carrots, diced
  • ⅔ c asparagus, cut into ¼" pieces
  • ½ c english peas (thaw if previously frozen)
  • 1 T extra virgin olive oil
  • 1 t salt
  • ½ t ground black pepper
  • 1 T lemon zest
  • Pesto to serve
Portobello Caps
  • 4 portobello mushroom caps
  • 1 T extra virgin olive oil
  • Pinch salt, pinch black pepper
Instructions
  1. Preheat the oven to 400 degrees F. Place the mushrooms on a large baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast 20-25 minutes until soft and tender. While the mushrooms roast, prepare the risotto.
  2. In a small sauce pan, heat the broth on low.
  3. Heat olive oil in a large pot. Add the carrots and cook until slightly softened, about 3 minutes. Add the leeks, garlic, and asparagus. Cook until the vegetables are soft, 3-5 minutes. Add the rice and toss with the vegetables.
  4. Add the broth to the rice 1 ladle-full at a time. Stir with a wooden spoon until each ladle of broth has been absorbed.
  5. When the last of the broth has been absorbed, stir in the peas, lemon zest, salt, and pepper. Serve immediately on it's own or stuffed into the roasted portobello caps.

 

8 thoughts on “Spring Risotto Stuffed Mushrooms”

    1. The risotto is great on it’s own. My husband hates mushrooms so a bowl of the risotto is just right for him.

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