Risotto has a reputation for being fussy — endless stirring, litres of stock, and enough rice to feed a footy team. But this Spring Vegetable Risotto for One flips the script: one pan, one portion, and just enough creaminess to feel indulgent without being heavy.
Bright green veggies (asparagus, peas, zucchini) give it that unmistakable spring vibe, while a touch of lemon zest keeps it light and fresh. It’s comfort food that doesn’t weigh you down — perfect for a solo dinner with tomorrow’s leftovers as a bonus if you like.
🌱 Why this recipe shines in spring
- Seasonal veggies: Peas, asparagus, and zucchini are in their prime.
- Customisable portion: True single serve, or stretch to 2 with a small adjustment.
- Creamy yet light: Parmesan and lemon balance richness with freshness.
- One-pan cook: Less washing up = more time for you.
🛒 Ingredients (Serves 1)
- ⅓ cup arborio rice
- 1 cup hot vegetable (or chicken) stock
- ½ tbsp olive oil
- 1 small shallot (or ¼ onion), finely diced
- ½ small zucchini, diced
- 3–4 asparagus spears, chopped
- ¼ cup frozen peas
- Zest of ½ lemon
- 2 tbsp parmesan, grated
- Salt & pepper, to taste
👩🍳 Step-by-Step Instructions
- Sauté base: Heat oil in a small pan. Cook shallot until soft.
- Toast rice: Stir in arborio rice and cook 1 minute until edges look translucent.
- Add stock gradually: Pour in ¼ cup hot stock, stir until absorbed. Repeat, adding stock bit by bit, until rice is creamy and tender (about 15 minutes).
- Add veggies: In the last 5 minutes, stir in zucchini, asparagus, and peas.
- Finish: Stir through lemon zest, parmesan, salt, and pepper. Adjust creaminess with a splash more stock if needed.
- Serve: Top with extra parmesan and a squeeze of lemon.
🔄 Swaps & Variations
- Protein boost: Stir in cooked chicken, prawns, or smoked salmon at the end.
- Cheese swap: Use pecorino or a spoonful of ricotta.
- Low-carb twist: Try riced cauliflower instead of arborio (cooks in 5 minutes).
- Herby lift: Add fresh basil, dill, or parsley for extra freshness.
❄️ Storage & Leftovers
- Fridge: Keeps 1–2 days in a sealed container.
- Reheat: Add a splash of stock or water and stir gently over low heat to loosen.
- Lunch upgrade: Roll cold risotto into little patties, pan-fry, and serve with salad.
⚡ Nutrition Per Serve (approx.)
- Calories: ~400
- Protein: 14g
- Fat: 12g
- Carbs: 58g
- Fibre: 6g
💡 Plan4One Tip
Buy a small packet of arborio rice and keep it in the pantry — it lasts ages, and even a third of a cup makes the perfect solo portion of risotto.
🌟 Your Turn
Would you keep this veggie-only, or stir in prawns or chicken for a heartier version? Drop your idea below — and subscribe for more fresh, single-serve spring recipes.
