5 from 1 vote
Close up of Spring Green Risotto
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*
Fat 10g15%
Saturated Fat 3g19%
Cholesterol 8mg3%
Sodium 473mg21%
Potassium 726mg21%
Carbohydrates 50g17%
Fiber 4g17%
Sugar 3g3%
Protein 13g26%
Vitamin A 7320IU146%
Vitamin C 47.7mg58%
Calcium 129mg13%
Iron 5.8mg32%
* Percent Daily Values are based on a 2000 calorie diet.