Ina Garten Spring Green Risotto Recipe

This Ina Garten Spring Green Risotto Recipe is a creamy and fresh dish, which includes asparagus and peas. It’s a restaurant-quality dish, ready in just 55 minutes.

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Ina Garten Spring Green Risotto Ingredients

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 large leek, white and light green parts only, thinly sliced
• 1½ cups Arborio rice
• 1/2 cup dry white wine (such as Sauvignon Blanc)
• 4 cups chicken stock, warmed
• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 1 cup frozen peas, thawed
• 1 cup fresh spinach, roughly chopped
• 1/2 cup grated Parmesan cheese
• 1 tablespoon lemon zest (from 1 lemon)
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon kosher salt (or to taste)
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

How To Make Ina Garten Spring Green Risotto

1. Sauté the leeks: Heat olive oil and butter in a saucepan over medium heat. Add leeks and cook 5–7 minutes until softened but not browned.
2. Toast the rice: Stir in Arborio rice and cook 2 minutes, coating grains in oil and butter.
3. Deglaze with wine: Add white wine and cook, stirring constantly, until absorbed.
4. Cook the risotto: Add warm chicken stock one ladle at a time, stirring until absorbed before adding more. Continue 20–25 minutes until rice is nearly tender.
5. Add vegetables: Stir in asparagus and cook 3–4 minutes. Add peas and spinach, cooking 2 more minutes until tender and bright green.
6. Finish with cheese and lemon: Stir in Parmesan, lemon zest, and lemon juice. Season with salt and pepper.
7. Serve: Plate risotto in bowls, garnish with fresh parsley, and serve immediately.

Recipe Tips

• Can I make this vegetarian? Yes, simply use vegetable stock instead of chicken stock.
• How to avoid mushy risotto: Add stock gradually and stir often—don’t dump it all in at once.
• Best wine for risotto: A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay works best.
• Can I make risotto ahead? Risotto is best fresh, but you can partially cook it, stop halfway, then finish with stock before serving.
• What’s the key to creaminess? Constant stirring helps release starch, creating a naturally creamy risotto without cream.

What To Serve With Spring Green Risotto

This risotto pairs beautifully with:

• Grilled salmon or chicken
• Roasted asparagus or artichokes
• A crisp garden salad
• Garlic bread or focaccia
• A glass of Sauvignon Blanc

How To Store Spring Green Risotto

Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Not recommended, as risotto loses its creamy texture when frozen.

Spring Green Risotto Nutrition Facts

• Calories: 340 kcal
• Protein: 11g
• Fat: 10g
• Saturated Fat: 4g
• Carbohydrates: 50g
• Fiber: 4g
• Sugar: 5g
• Sodium: 480mg
• Calcium: 140mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use other vegetables?
Yes, try green beans, zucchini, or snap peas for variety.

Do I need Arborio rice?
Yes, Arborio or Carnaroli rice works best for creamy risotto—regular rice won’t give the right texture.

Can I add protein to this dish?
Yes, grilled shrimp, chicken, or scallops make it a full meal.

How do I know when risotto is done?
The grains should be tender but slightly al dente with a creamy consistency.

Can I skip the wine?
Yes, replace with extra stock, though wine adds depth of flavor.

Try More Recipes:

• Ina Garten Vegetable Lasagna Recipe
• Ina Garten Chicken With Buttered Noodles Recipe
• Ina Garten Beef Tenderloin With Gorgonzola Sauce Recipe