Food Quiz

Delicious Creamy Garlic Risotto Recipe for Spring Dinners


Risotto with peas and parsley on a plate.

Treat yourself this April with this creamy garlic spring risotto. Preparing it is a breeze! Here are the four steps:

  1. Heat up broth in a pot and keep it on simmer.
  2. Sauté onions and garlic in olive oil in a different pot. Add rice and cook for 2 mins, then add wine and stir until absorbed.
  3. Begin adding the warm broth to the rice mixture, 1/2 cup at a time and stirring until the broth is absorbed. Repeat until the rice is creamy.
  4. Mix in Parmesan cheese, lemon zest and peas. Stir until everything is incorporated.

Pro Tip: Use homemade broth and an assortment of mushrooms for a richer flavor.


Let’s take a closer look at this yummy dish! Creamy garlic spring risotto – the perfect April dinner. What’s needed? Butter, onions, garlic, white wine, arborio rice, veggie broth and of course, Parmesan cheese. Plus, garnish it with asparagus, peas and parsley. Delicious!

Arborio rice

Arborio rice is a yummy Italian rice that can be used to make creamy risottos. Let’s try the Creamy Garlic Spring Risotto! Here are the ingredients:

  1. Arborio rice
  2. Butter
  3. Onion
  4. Garlic
  5. White wine
  6. Chicken broth
  7. Parmesan cheese
  8. Spring veggies (asparagus, peas, mushrooms).

To make it:

  1. Sauté onion and garlic in a saucepan with butter.
  2. Add Arborio rice and cook until translucent.
  3. Pour in white wine and wait for it to be absorbed.
  4. Add chicken broth in ladles, one at a time.
  5. Toss in spring vegetables and wait for everything to be cooked through.
  6. Sprinkle Parmesan cheese and season with salt and pepper. Enjoy!

Vegetable broth

Vegetable broth is a flavorful, nutritious base for soups, stews, and Creamy Garlic Spring Risotto. To make it:

  1. Get 1 large onion, chopped.
  2. 2 large carrots, chopped.
  3. 3 celery stalks, chopped.
  4. 4 garlic cloves, roughly chopped.
  5. 8 cups of water.
  6. 1 tsp salt.
  7. 1 tsp black peppercorns.
  8. Heat oil in a large stockpot over medium-high.
  9. Add vegetables and cook, stirring occasionally for 5-7 min.
  10. Add water, salt, peppercorns and bring to a simmer.
  11. Reduce heat to low, simmer for 2-3 hours.
  12. Strain broth, discard solids.
  13. Let cool before storing airtight in fridge or freezer.

Pro tip: Make ahead and store in freezer for future use.


Creamy Garlic Spring Risotto: the perfect April dinner! Garlic gives any dish a delicious depth of flavour and this one is no different.

Here’s what you’ll need:

  • Arborio rice
  • Unsalted butter
  • Olive oil
  • Yellow onion
  • Garlic cloves
  • Dry white wine
  • Chicken/vegetable broth
  • Parmesan cheese
  • Fresh herbs (thyme/parsley)
  • Salt & pepper

Plus, you can easily customize the recipe to suit your tastes – add veggies, protein, or other seasonings. Enjoy a cozy dinner at home!


Onions are a must-have in many meals – like the Creamy Garlic Spring Risotto. This yummy recipe needs:

  • – Arborio rice
  • – Chicken broth
  • – White wine
  • – Garlic
  • – Onion
  • – Heavy cream
  • – Parmesan cheese
  • – Fresh herbs (parsley, chives, or thyme)

To make it, start by melting butter. Then, sauté diced onions and minced garlic until they smell good. Next, add the Arborio rice and white wine. Stir until the liquid is absorbed. Gradually add the chicken broth, stirring until the rice is cooked. Lastly, add in the heavy cream, Parmesan cheese, and herbs. Serve up hot and have a scrumptious April dinner!

Pro tip: Caramelize the onions before adding to the risotto for extra flavor!

White wine

White wine is an awesome companion to the Creamy Garlic Spring Risotto! It adds a rich flavor and acidity. Here are the ingredients you’ll need:

  • Olive oil
  • Onion
  • Arborio rice
  • White wine
  • Garlic
  • Chicken or vegetable broth
  • Asparagus
  • Peas
  • Parmesan cheese
  • Butter
  • Salt and pepper

To whip up the dish, start by sautéing the onion in olive oil till it’s translucent. Add garlic and arborio rice. Stir until the rice is coated in oil. Then pour in the white wine and let it simmer until fully absorbed. Gradually add the broth, stirring constantly, until the rice is al dente. In the final minutes of cooking, add the asparagus and peas. Stir in the Parmesan cheese and butter. Season with salt and pepper to taste. Serve hot! Enjoy with a cold glass of white wine!

Heavy cream

Heavy cream gives dishes a luxurious texture and flavor. It’s essential for Creamy Garlic Spring Risotto. Here’s how to make it!


  • 1 cup Arborio rice
  • 4 cups chicken/vegetable broth
  • 2 tbsp olive oil
  • 1/2 cup heavy cream
  • 1 bunch asparagus, cut into 1-inch pieces
  • 1 cup green peas
  • 1/2 cup grated parmesan cheese
  • 1/4 cup chopped onion
  • 1 tbsp minced garlic
  • Salt and pepper to taste


  1. Heat olive oil in a large saucepan on medium heat.
  2. Add onions and garlic. Sauté for 2-3 mins until the onions are translucent.
  3. Add Arborio rice and stir until grains are coated with the olive oil mix.
  4. Pour in 1 cup of broth. Stir constantly until most of the moisture is absorbed.
  5. Repeat with the rest of the broth, adding 1 cup at a time. Stir until the rice is cooked and tender.
  6. Add asparagus and peas. Cook for 2-3 mins until veggies are tender.
  7. Remove from heat. Stir in heavy cream and parmesan cheese.
  8. Add salt and pepper to taste.
  9. Let the risotto sit for a minute or two to thicken.
  10. Serve hot and enjoy the creamy flavors of this spring dish.

Pro Tip: To intensify the garlic flavor, sauté the minced garlic in butter before adding to the recipe.

Parmesan cheese

Parmesan cheese is a must-have for Creamy Garlic Spring Risotto – the ideal April dinner recipe! For this yummy dish, you’ll need:

  • 6 cups of chicken or veggie broth
  • 3 tablespoons olive oil
  • 1 large chopped onion
  • 2 minced garlic cloves
  • 2 cups Arborio rice
  • 1/2 cup white wine
  • 1 cup freshly grated Parmesan cheese
  • 1 cup of chopped spring veggies (like peas, asparagus and chives).

This cheese adds a delicious, salty and nutty flavor. Plus, it pairs perfectly with the garlic, spring veg and white wine. So, don’t forget to use freshly grated Parmesan cheese, not the packet kind!


Creamy Garlic Spring Risotto: an easy and satisfying dish to celebrate asparagus season. Perfect for April dinners when the weather is getting warmer and there’s loads of fresh produce around.

For this recipe, you’ll need: Arborio rice, asparagus, onion, garlic, Parmesan cheese, chicken or vegetable broth, white wine, cream, salt, pepper, olive oil and optional fresh herbs.

Enjoy a yummy and tasty meal with the help of asparagus, garlic and herbs. Tip: if you want to make it vegan-friendly, use non-dairy Parmesan instead.


Creamy Garlic Spring Risotto is a delectable dish that adds zest to April dinners! Lemon is a key ingredient that provides freshness and tang.

For this recipe, you’ll need:

  • Arborio rice
  • Chicken or vegetable broth
  • White wine
  • Garlic cloves
  • Onion
  • Parmesan cheese
  • Unsalted butter
  • Extra-virgin olive oil
  • Lemon zest
  • Lemon juice

Cook the risotto. At the end, incorporate the lemon zest and juice. This will give it a bright and zesty taste. Plus, the lemon adds a refreshing scent that mixes with the creamy and savory flavors. Add extra citrusy flavor by topping with lemon wedges!

Creamy Garlic Spring Risotto A Satisfying Recipe for April Dinners
Creamy Garlic Spring Risotto A Satisfying Recipe for April Dinners


April is the month to try making creamy garlic spring risotto. Yum! You’ll need to prep the ingredients, then get started. Follow these steps for a delicious, comforting dinner. Ready? Go!

Saute garlic and onion

Start the journey to Creamy Garlic Spring Risotto with a sauté of garlic and onion. A dish of fresh, creamy texture and warmth – perfect for a satisfying April dinner.

Heat oil in a large saucepan over medium heat. Add finely chopped onions and minced garlic. Sauté until the onions are translucent and the garlic is fragrant – about 3-4 minutes.

Toss in arborio rice and sauté for 3-4 minutes, until the grains become translucent around the edges.

Then, add chicken broth and white wine, gradually and cooking until fully absorbed before adding more.

Finally, sprinkle in fresh chopped asparagus and grated parmesan cheese for a delectable springtime meal. Enjoy!

Add rice and stir until coated

Tantalize your April dinners with Creamy Garlic Spring Risotto! Here’s how to make it:


  • 1 cup arborio rice
  • 1/2 cup dry white wine
  • 3 cups chicken or vegetable broth
  • 1/2 cup grated Parmesan cheese
  • 1 bunch asparagus, trimmed & cut into 1-inch pieces
  • 1 cup fresh or frozen peas
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • Salt & pepper to taste


  1. Melt butter & olive oil in a large saucepan or Dutch oven over medium heat.
  2. Add minced garlic & cook for 2-3 minutes until fragrant, not browned.
  3. Add arborio rice & stir until each grain is coated.
  4. Pour in white wine & cook, stirring, until the liquid is absorbed.
  5. Add broth one cup at a time, stirring until each cup is absorbed.
  6. Stir in asparagus & peas. Cook till rice is tender & veggies are cooked.
  7. Stir in Parmesan cheese, salt & pepper to taste. Serve hot & enjoy!

Pro Tip: Pair with a glass of dry white wine for a delicious combo!

Add wine and let it absorb

A creamy garlic spring risotto requires wine to get the best flavor and texture. To make it:

  1. Heat olive oil in a pot over medium heat.
  2. Sauté the rice for 2 minutes till it’s translucent.
  3. Add the white wine and stir till it’s absorbed.
  4. Begin adding hot broth, one ladleful at a time.
  5. Stir constantly and wait for each addition to be absorbed before adding more.
  6. Keep adding till the rice is cooked as desired.
  7. To finish, add butter, Parmesan cheese, and fresh garlic.

Add broth, one cup at a time

Tantalize your taste buds with Creamy Garlic Spring Risotto! Perfect for April dinners, this rich and satisfying recipe calls for adding broth one cup at a time for the ideal consistency and creaminess. Get cooking with these ingredients: arborio rice, garlic, vegetable broth, Parmesan cheese, onions, butter, dry white wine, salt, and asparagus.

Here’s how:

  1. Melt butter in a large pan or Dutch oven over medium heat.
  2. Then, add thinly sliced garlic and sauté until fragrant.
  3. Add the chopped onions and keep cooking until translucent.
  4. Mix in the arborio rice and stir to coat with butter and onions.
  5. Pour in the white wine and let it evaporate.
  6. Toss in the asparagus and the first cup of veggie broth.
  7. Stir until absorbed, then add another cup.
  8. Continue this process, stirring often, until the rice is cooked to your liking.
  9. Lastly, add Parmesan cheese and salt to taste.

Pro Tip: For a meatier flavor, try swapping the veggie broth for chicken or beef broth!

Add asparagus

Asparagus is a great addition to Creamy Garlic Spring Risotto! It’s a delicious, hearty recipe perfect for April dinners. Here’s how to make it:


  • 1 cup Arborio rice
  • 4 cups chicken/vegetable broth
  • 1.5 cups chopped asparagus
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup heavy cream
  • 2 tbsp olive oil
  • 3 cloves minced garlic
  • Salt and pepper to taste


  1. Heat olive oil in a large pan over medium heat. Add garlic and sauté 1-2 minutes.
  2. Add Arborio rice, stir 1-2 minutes until it’s translucent.
  3. Gradually add broth, one cup at a time. Stir frequently until liquid is absorbed.
  4. After 10-15 minutes, add asparagus and cook until rice is al dente and asparagus is tender.
  5. Add Parmesan cheese and cream to the rice, stir until combined and creamy.
  6. Season with salt and pepper.

Serve Creamy Garlic Spring Risotto warm. Garnish with extra Parmesan cheese and freshly chopped herbs like parsley or basil. Bon Appetit!

Stir in heavy cream and parmesan cheese

For a creamy and flavorful garlic spring risotto, stirring in heavy cream and parmesan cheese is key. Here’s the recipe:

  1. Heat 4 cups of chicken or veggie broth in a saucepan and keep on low heat.
  2. In a skillet, heat 2 tablespoons of olive oil and butter over medium heat.
  3. Sauté one cup of Arborio rice for a few minutes until fragrant.
  4. Add 1/2 cup of dry white wine, stir until absorbed.
  5. Add a finely chopped onion, sauté until translucent.
  6. Sauté 4 minced cloves of garlic for one minute.
  7. Add the broth to the skillet one ladle at a time, stirring frequently until each addition is absorbed.
  8. Keep adding and stirring until the rice is tender and creamy.
  9. Turn off the heat, stir in 1/2 cup of heavy cream and 1/2 cup of grated parmesan cheese.
  10. Serve hot and garnish with fresh herbs or extra parmesan cheese if desired.

Finish with lemon zest and juice

Bring a zesty twist to your creamy garlic spring risotto by adding lemon zest and juice!

Firstly, when your risotto is cooked and nearly ready, add a tablespoon of lemon zest and the juice of half a lemon to the pan. Mix everything together and let it cook for another minute.

Taste, and adjust the seasoning accordingly. Garnish with chopped parsley and grated parmesan cheese.

Serve warm and savor the burst of zesty flavors in every spoonful.

Pro Tip: Always go for fresh lemons, and zest them right before adding them to the risotto.

Garlic Spring Risotto
Garlic Spring Risotto

Cooking Tips

Cooking creamy garlic spring risotto can be tough. So, here are some tips to make it perfect:

  1. Select the right ingredients first.
  2. Then, make sure the consistency is just right.

Follow these tips for a delicious April dinner!

Using high-quality ingredients

For a yummy Creamy Garlic Spring Risotto, start with top-notch ingredients. Follow these steps to take your risotto to new heights:

  1. Go for Arborio Rice – Its starchiness adds creaminess. Long-grain rice won’t do the trick.
  2. Make Homemade Stock – Store-bought stock won’t provide the same flavor and nutrition.
  3. Use Fresh Lemon Juice – The tang and brightness will make your risotto truly special.
  4. Throw in Fresh Herbs – Thyme, parsley and basil will give your dish a fresh aroma.
  5. Opt for Quality Cheese – Aged parmesan or romano cheese adds a savory flavor.

Pro Tip: Prep all ingredients before cooking. Risotto needs lots of attention. Having everything ready will make the cooking process a success.

Continuously stir the risotto

Stirring your risotto is a must to get its creamy texture. The rice releases starch which mixes with liquid. Here are tips:

  • Use a heavy-bottomed pan.
  • Saute rice, garlic and onions till lightly toasted and coated in oil.
  • Add hot liquid (stock, broth, or wine) gradually and stir with wooden spoon.
  • Wait until mixture is almost absorbed by the rice after each liquid addition.
  • Continue adding liquid and stirring till rice is tender, and mixture is silky.
  • Risotto should be creamy, but not runny, and rice should still have a bite.

Properly cook the asparagus

Cooking asparagus correctly is key to bring out its yummy taste. Here’s what to do:

  1. Rinse it in cold water to remove dirt and debris.
  2. Grab top and bottom of each stalk, then bend until it snaps off the woody ends.
  3. Heat a pot of salted water until boiling.
  4. Put the asparagus in the pot. Boil for 2-4 minutes (depending on stalk thickness).
  5. Immediately put the asparagus in a bowl of ice water to stop cooking.
  6. Drain, then use in your favorite recipe or serve as a side dish.

Pro tip: Add butter or olive oil to boiling water to boost the asparagus’ flavor.


Spring brings new dinner possibilities! Creamy Garlic Spring Risotto is a great choice for April meals. Here’s how to customize it. Try different variations on the basic recipe. Alter it to your own liking! Enjoy!

Mushroom Risotto

Mushroom Risotto, a classic Italian dish that you can customize with different ingredients, has a tasty variation: Creamy Garlic Spring Risotto. It’s an ideal April dinner. Here’s how to make it:

  1. In a large saucepan, bring 4 cups of broth to a simmer over medium heat.
  2. In another saucepan, heat olive oil over medium heat. Add diced onion and minced garlic cloves. Cook for 5 minutes, or until onions are translucent.
  3. Add 1 1/2 cups of Arborio rice. Cook, stirring constantly, for 2 minutes.
  4. Add 1 cup of dry white wine. Cook until the rice absorbs the liquid.
  5. Add the simmering broth, one ladle at a time. Allow the liquid to be absorbed before adding more. Cook for 20-25 minutes, until the rice is tender and creamy.
  6. Add frozen peas and chopped asparagus tips during the last 5 minutes of cooking.
  7. Stir in 1/2 cup of grated Parmesan cheese and salt and pepper to taste.
  8. Serve hot and garnish with extra Parmesan and fresh herbs.

Pro tip: To make the risotto extra creamy, stir in 1/4 cup of heavy cream before adding the Parmesan cheese.

Spring Vegetable Risotto

Spring Vegetable Risotto is the ideal April dinner – easy, healthy, and delicious! This Italian-style rice dish can be tailored to your tastes. Here’s how to make it:

  1. Heat 4-5 cups of veg broth in a saucepan. Simmer.
  2. In a large saucepan, fry diced onions in olive oil until they’re translucent.
  3. Add Arborio rice and garlic to the saucepan. Cook for 1-2 minutes.
  4. Slowly add the simmering broth to the mix, 1/2 cup at a time. Keep stirring until each addition is absorbed.
  5. Throw in your favorite spring veg: asparagus, peas, spinach, artichokes. Keep stirring until the rice is al dente and the veg is tender.
  6. Variations: To make Creamy Garlic Spring Risotto, add chopped garlic to the onions. Then, add Parmesan and cream before serving.

Pro Tip: Use freshly grated Parmesan for best flavor.

Seafood Risotto

Seeking a scrumptious and effortless seafood risotto recipe? Look no further! Here’s what to do:

  1. Heat 1 tablespoon olive oil in a big pan over medium heat.
  2. Add 1 chopped shallot and 2 minced garlic cloves. Cook until fragrant, around 2-3 minutes.
  3. Put in 1 cup Arborio rice, stirring constantly for 2 minutes until toasted.
  4. Pour in 1/2 cup dry white wine, cooking until it’s fully absorbed.
  5. Include 3 1/2 cups seafood or chicken broth, ladleful by ladleful. Stir frequently until every ladleful has been absorbed before adding more.
  6. Add salt and pepper to taste.
  7. When the rice is cooked and the broth is absorbed, add 1 pound favorite seafood like shrimp or mussels. Cook until cooked.
  8. Serve hot, garnished with fresh herbs or Parmesan cheese.

Pro tip: To change things up, try a creamy garlic spring risotto with fresh asparagus, frozen peas and a handful of grated Parmesan cheese. Yum!

Frequently Asked Questions

Q: What is Creamy Garlic Spring Risotto?

A: Creamy Garlic Spring Risotto is a satisfying recipe made from a blend of arborio rice, garlic, cheese, and spring vegetables which creates an indulgent and wholesome dish, perfect for dinners in April.

Q: How difficult is it to make Creamy Garlic Spring Risotto?

A: The recipe is relatively easy to follow, but it requires continuous stirring and attention to detail. It will take approximately 30 minutes to prepare and cook, but rest assured it will be all worth it in the end.

Q: Can I use a different type of rice instead of Arborio rice?

A: Arborio rice is recommended because of its short and chubby grains that produce a perfect texture for risotto, but you can substitute it with other short-grain rice varieties such as carnaroli or vialone nano.

Q: Can I make Creamy Garlic Spring Risotto ahead of time?

A: It is best to serve risotto immediately after cooking because it tends to dry out and lose its creamy texture once it cools. However, you can make it a few hours ahead and keep it warm on low heat while stirring occasionally and adding small amounts of broth to keep it from drying out.

Q: What vegetables can I use for Creamy Garlic Spring Risotto?

A: You can use seasonal vegetables such as asparagus, peas, and spinach, or other vegetables of your choice that can be sauteed or blanched before being added to the risotto.

Q: Can I use vegetable broth instead of chicken broth?

A: Yes, you can use vegetable broth to make a vegetarian version of the recipe without compromising the flavor and texture of the risotto.

Penelope Rossi
Penelope Rossi

Hello! I'm Penny, a creative recipe developer and food stylist with a love for vegetarian and plant-based cuisine. When not gardening or hiking, you can find me in the kitchen, transforming classic dishes into healthier, veggie-packed versions. Let's embark on a delectable journey of colorful, plant-based delights together!