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Spring Green Risotto

Spring Green Risotto prepared dish

This vibrant spring green risotto features a blend of fresh vegetables and creamy arborio rice, creating a delightful and comforting dish. Perfect for a light dinner or a special occasion, this risotto is both flavorful and visually appealing.

This recipe is italian style, dinner, scaled for 4 servings, with 10 min prep and 30 min cook.

Prep: 10 min · Cook: 30 min · Total: 40 min · Serves: 4

Quick cooking notes

  • Core ingredients include spinach, arborio rice, peas, lemon juice.
  • Follow all 6 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 150 g spinach
  • 1 cups arborio rice
  • 100 g peas
  • 2 tbsp lemon juice
  • 4 cups vegetable broth
  • 1 tsp black pepper
  • 200 g asparagus (trimmed and cut into 1-inch pieces)
  • 50 g parmesan cheese (grated)
  • 1 tsp salt
  • 2 cloves garlic (minced)
  • 1 medium onion (finely chopped)
  • 2 tbsp olive oil

Instructions

  1. In a large saucepan, heat the olive oil over medium heat and add the chopped onion and minced garlic, cooking until softened.
  2. Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
  3. Gradually add the vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
  4. After about 15 minutes, add the asparagus and peas to the risotto, continuing to stir and add broth as needed.
  5. When the rice is creamy and al dente, stir in the spinach, grated parmesan cheese, lemon juice, salt, and black pepper.
  6. Remove from heat and let the risotto sit for a few minutes before serving.

Nutrition (per serving)

  • Calories: 350
  • Protein: 12 g
  • Fat: 10 g
  • Carbohydrates: 55 g
  • Fiber: 5 g
  • Sugar: 2 g
  • Sodium: 600 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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