Spring Green Risotto

Spring has sprung! And this flavorful green risotto brings delicious ingredients from the garden to the table with less than 10 ingredients.

Planning dinner isn’t so hard when you have so many great veggies from the garden to use. Risotto is a nice break from the the typical meals you’ve been having the last few weeks. It takes less than an hour to make, so don’t worry that you’ll be standing over the stove forever. There’s definitely some stirring involved, but it’s a great way to get kids involved with dinner prep!

 This isn’t your typical Parmesan risotto. I add baby spinach and snow peas, then finish the dish with some tangy goat cheese. The snow peas add an unexpected, and pleasant crunch to the dish. The spinach gives it a rich green color and is packed with nutrients.

Make sure to use low-sodium chicken broth when making risotto. Regular broth makes the risotto unpleasantly salty in flavor! It’s not only a great way to reduce sodium in your diet, but good for control of the recipe. I’ve added my own salt in the amount I want.

Spring green risotto is easy, so don’t be intimidated. The trick is following the recipe, as well as being patient while you add the broth, a little at a time. As the arborio rice absorbs the broth it releases some of the starch. The starch creates the creamy texture risotto has. But left to cook with all of the broth, it would turn into a gloppy mess. Stirring and adding the warm broth a little at a time controls the release of that starch.

Spring Green Risotto

Tara Teaspoon

Snow peas give this creamy rice dish an unexpected crunch, and goat cheese adds a tangy twist.

5 from 1 vote

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Prep Time 20 mins

Cook Time 30 mins

Total Time 46 mins

Course Main Course

Cuisine American

Servings 4 Servings

Calories 365 kcal

Ingredients

  

1x2x3x

• 1 bag (6 oz) baby spinach
• 3 cups low-sodium chicken broth
• 1½ tablespoon olive oil
• 1 small onion finely chopped
• 1 cup Arborio rice
• ½ teaspoon kosher salt
• ⅓ cup white wine
• 1¾ cup (6 oz) Snow peas stems trimmed, coarsely chopped
• ⅓ cup (2 oz) soft goat cheese

Instructions

 

• Pulse the spinach in a food processor until very finely chopped; set aside. In a medium saucepan, heat broth and ½ cup water and leave over low heat.
• Heat oil in a large saucepan over medium heat. Add onion and sauté until soft, about 5 min. Add rice and salt; stir to coat rice with oil. Stir in wine and cook until absorbed, 1 min.
• Add about ¾ cup broth and stir constantly, until broth is absorbed. Continue adding broth, about ¾ cup at a time, stirring occasionally; let rice absorb broth before adding it again (risotto should be gently simmering as you stir), 18 to 22 min.
• With the last addition of broth, stir in the spinach, peas and cheese until cheese is just melted, about 1 min.Serve immediately with extra cheese.

Notes

Make sure to use low-sodium chicken broth when making risotto.

Nutrition

Calories: 365kcalCarbohydrates: 50gProtein: 13gFat: 10gSaturated Fat: 3gCholesterol: 8mgSodium: 473mgPotassium: 726mgFiber: 4gSugar: 3gVitamin A: 7320IUVitamin C: 47.7mgCalcium: 129mgIron: 5.8mg

Want to watch videos to show you how to cook?Check out our Youtube and try this recipe and more.

More Vegetarian Recipes

Plan more family-friendly recipes. I like roasted chicken with my Classic Pesto dolloped right on top and some potatoes on the side. Or easy Corn Chorizo Tacos with some Mexican rice and salsa. You’re halfway through the week!

About Tara Teaspoon

I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.

Find out more!

Recipe Tara Teaspoon. Photography Marcus Nilsson. LHJ April 2010. Prop styling Randi Brookman Harris. Food Styling Victoria Granof.