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    TaraTeaspoon » Recipes » Easy Dinners

    Spring Green Risotto

    Published: May 21, 2016 · Updated: Aug 14, 2022 by Tara Teaspoon · This page contains affiliate and sponsored links. See my full disclosure

    Jump to Recipe Pin Recipe

    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 in white bowl

     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

    📖 Recipe

    Close up of Spring Green Risotto

    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
    Print Recipe Pin Recipe
    Work Time 20 minutes mins
    Cook Time 30 minutes mins
    Total Time 46 minutes mins
    Course Main Course
    Servings 4 Servings

    Ingredients
      

    • 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
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    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!

    Tara in kitchen making salad

    Tara Teaspoon

    I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!

    More about Tara

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

    Comments

      5 from 1 vote

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    1. Mary says

      July 19, 2018 at 12:28 pm

      So Springy! Looks wonderful!

      Reply

    Hi, I'm Tara Teaspoon!

    I’ve been sharing my original ideas for years. What began as a passion, turned into a publishing career as Food Editor at Martha Stewart Living and Ladies’ Home Journal magazines.

    Now I write cookbooks, and share delicious recipes and expert cooking tips with you here! Thanks for stopping by Tara Teaspoon!

    More about me →

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