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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!

Spring Green Risotto

 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 Greens

5 from 1 vote
Spring has sprung! And this flavorful green risotto brings delicious ingredients from the garden to the table with less than 10 ingredients.
Spring Green Risotto
Work Time
20 mins
Cook Time
30 mins
Total Time
46 mins
Snow peas give this creamy rice dish an unexpected crunch, and goat cheese adds a tangy twist.
Course: Main Course
Cuisine: American
Keyword: Garden veggies, risotto
Yield: 4 Servings
Calories: 365 kcal
  • 1 bag (6 oz) baby spinach
  • 3 cups low-sodium chicken broth
  • tbsp olive oil
  • 1 small onion finely chopped
  • 1 cup Arborio rice
  • ½ tsp kosher salt
  • cup white wine
  • cup (6 oz) Snow peas stems trimmed, coarsely chopped
  • cup (2 oz) soft goat cheese
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Recipe Notes

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

Nutrition Facts
Spring Green Risotto
Amount Per Serving
Calories 365 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 3g 15%
Cholesterol 8mg 3%
Sodium 473mg 20%
Potassium 726mg 21%
Total Carbohydrates 50g 17%
Dietary Fiber 4g 16%
Sugars 3g
Protein 13g 26%
Vitamin A 146.4%
Vitamin C 57.8%
Calcium 12.9%
Iron 32.1%
* Percent Daily Values are based on a 2000 calorie diet.

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!

Recipe Tara Bench
Originally published in Ladies’ Home Journal April 2010
Photography Marcus Nilsson
Prop styling Randi Brookman Harris
Food Styling Victoria Granof

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