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
- 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
- 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.
More Vegetarian Recipes
- Pomegranate Wild Rice and Roasted Squash Salad
- Baba Ganoush Recipe Loaded with Roasted Veggies
- Vegetarian Meatballs With Harissa Are The Best Meatless Meatballs
- Beet and Roasted Carrot Salad with Kale, Spicy Pecans and Goat Cheese
- Miso Glazed Carrots with Sesame and Pomegranate
- Butternut Squash and Kale with Brown Rice and Pomegranates
- Vegetable Spring Rolls with Sweet and Sour Mint Sauce
- Asparagus Puff Pastry with Cracked Pepper Cottage Cheese
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!