The Best Ina Garten Spring Green Risotto Recipe For All Seasons

Spring green risotto represents a luxurious canvas of vibrant seasonal flavors that dance across your plate with elegant simplicity.

Creamy arborio rice transforms into a silky backdrop for bright, verdant vegetables and delicate aromatics.

Techniques passed through generations elevate simple ingredients into something extraordinary and memorable.

Each carefully stirred spoonful promises a rich, harmonious blend of textures and subtle herbal notes.

The magic happens when humble components merge through patient, loving preparation.

Professional home cooks understand that risotto demands attention, respect, and a gentle touch: prepare to be amazed.

Pro Tips for Mastering Spring Green Risotto the Ina Way

• Choose Fresh Ingredients: Select vibrant, crisp asparagus and spring peas directly from the farmer's market for maximum flavor and texture.
• Master the Stirring Technique: Gently stir risotto with a wooden spoon in a figure-eight motion to release rice starches and create a creamy consistency without breaking the grains.
• Control Stock Temperature: Keep vegetable stock simmering hot before adding to rice, which helps maintain an even cooking temperature and allows rice to absorb liquid smoothly.
• Perfect Risotto Consistency: Watch for al dente rice texture where grains are tender but still have a slight bite, indicating the ideal moment to remove from heat.
• Wine Selection Matters: Use a dry white wine like pinot grigio or sauvignon blanc to enhance the risotto's depth and complement the bright green vegetable flavors.

How to Keep Leftover Spring Green Risotto Fresh

• Refrigerator Storage: Transfer risotto to an airtight glass container, pressing plastic wrap directly onto the surface to prevent oxidation and moisture loss. Consume within 48 hours for optimal texture and flavor, as rice tends to absorb liquid and become mushy over time.
• Freezing Method: Portion cooled risotto into individual freezer-safe containers, leaving a small space at the top for expansion. Label with the date and contents, ensuring a tight seal to prevent freezer burn. Freeze up to 2 weeks for best quality, as the delicate texture of risotto can break down with extended freezing.
• Reheating Technique: Thaw refrigerated or frozen risotto in the refrigerator overnight.

Spring Green Risotto—Easy Twists You’ll Love

• Coastal Seafood Version: Replace vegetables with fresh shrimp, scallops, and diced white fish. Add a splash of white wine and finish with fresh dill for a marine-inspired risotto.
• Mediterranean Herb Fusion: Swap spring vegetables with roasted red peppers, artichoke hearts, and sun-dried tomatoes. Incorporate feta cheese and oregano for a Greek-inspired profile.
• Autumn Harvest Remix: Switch spring veggies for roasted butternut squash, wild mushrooms, and kale. Use sage instead of mint and add toasted pine nuts for extra texture and warmth.
• Protein-Packed Edition: Mix in grilled chicken, crispy pancetta, or seared salmon. Include extra parmesan and replace some stock with cream for a richer, more substantial risotto.

Wrapping Up Ina Garten’s Spring Green Risotto Journey

Spring Green Risotto emerges as pure culinary poetry, showcasing Ina Garten’s masterful approach to seasonal ingredients.

Garden-fresh vegetables dance through creamy risotto, creating Mediterranean magic on plates nationwide.

Delicate herbs whisper complexity into each carefully crafted spoonful.

Parmesan’s rich undertones complement verdant vegetables with sophisticated charm.

Mastering this dish requires patience and passionate attention to technique.

Passionate home chefs, savor each moment of preparation – share this recipe, comment with your kitchen adventures, and spread springtime deliciousness across social media platforms.

What Makes Ina Garten’s Spring Green Risotto a Must-Try

• Celebrate Spring's Freshness: This risotto bursts with vibrant green vegetables, capturing the essence of springtime on a plate. Each bite delivers a colorful medley of peas, asparagus, zucchini, and spinach that feels like a garden harvest.
• Creamy Comfort with Gourmet Twist: The traditional risotto technique creates a luxuriously smooth texture, while adding fresh herbs and zesty lemon elevates the dish from classic to extraordinary. Parmesan cheese melts into the rice, creating a rich, velvety backdrop for the crisp vegetables.
• Quick Elegance for Busy Cooks: Despite looking sophisticated, this recipe comes together in about 30 minutes with simple techniques even intermediate home cooks can master. The one-pan method means minimal cleanup, making it perfect for weeknight dinners or impressive weekend entertaining.
• Healthy Indulgence with Flavor: Packed with green vegetables and balanced with creamy rice, this dish offers a nutritious meal that doesn't compromise on taste. The combination of light, fresh ingredients and rich cooking method makes it feel both virtuous and decadent.

Everything You Need for Spring Green Risotto by Ina Garten

Main Ingredients:

• Leek: Mild onion flavor that provides a soft, sweet base for the risotto.
• Garlic: Aromatic ingredient that adds depth and warmth to the dish.

• Arborio Rice: Starchy Italian rice perfect for creamy risotto, releases natural creaminess when cooked.
• Vermouth or White Wine: Adds bright acidity and complex flavor to the risotto base.
• Chicken Stock: Rich liquid that helps cook and flavor the rice.

• Peas: Sweet green vegetables that add color and fresh taste.
• Sugar Snap Peas: Crisp pods that provide crunch and bright green color.
• Asparagus: Tender spring vegetable with delicate, earthy flavor.
• Zucchini: Mild green vegetable that adds subtle texture.
• Baby Spinach: Tender leafy green that wilts quickly and adds nutrition.

• Parmesan Cheese: Salty, nutty cheese that creates rich, creamy texture.
• Fresh Thyme: Aromatic herb with subtle earthy notes.
• Fresh Mint: Bright, fresh herb that adds light, clean flavor.
• Lemon Zest: Citrusy garnish that provides zesty, fresh finish.

• Olive Oil: Smooth cooking fat with light flavor.
• Butter: Rich fat that adds creamy texture and depth.

Simple Steps to Cook Ina Garten’s Spring Green Risotto

Step 1: Prepare Cooking Essentials

Gather olive oil, butter, leek, garlic, arborio rice, white wine or vermouth, vegetable or chicken stock, and fresh spring vegetables.

• Peas
• Sugar snap peas
• Asparagus
• Zucchini
• Baby spinach

• Parmesan cheese
• Fresh thyme
• Fresh mint
• Lemon zest

Step 2: Create Flavor Base

Heat olive oil and butter in a large saucepan over medium-high heat. When butter starts to foam, lower temperature to medium-low. Add chopped leeks and minced garlic, cooking gently until they become soft and fragrant, about 6-8 minutes.

Step 3: Introduce Rice

Add arborio rice to the pan, stirring continuously for one minute to coat each grain with oil. Pour in white wine or vermouth, allowing it to simmer and slightly reduce.

Step 4: Build Risotto Layers

Gradually add hot stock, one ladle at a time. Stir consistently and allow each ladleful to absorb before adding more. Continue this process for 10-15 minutes until rice becomes creamy and nearly cooked.

Step 5: Incorporate Spring Vegetables

Toss in peas, sugar snap peas, asparagus, and zucchini. Stir and cook for 1-2 minutes until vegetables become vibrant and tender.

Step 6: Finish with Greens and Cheese

Add baby spinach, stirring until it wilts. Mix in freshly grated parmesan cheese and remaining butter for extra richness.

Step 7: Serve and Garnish

Transfer risotto to warm plates. Sprinkle with chopped fresh thyme, mint leaves, and lemon zest for a bright, aromatic finish.

Ina Garten Spring Green Risotto Recipe

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4.7 from 25 reviews

• Total Time: 45 minutes
• Yield: 4 1x

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Description

Ina Garten’s Spring Green Risotto delivers creamy Italian comfort with fresh seasonal asparagus and leeks. Luscious arborio rice becomes a luxurious canvas for elegant herbs and parmesan, creating a sophisticated dinner perfect for springtime gatherings.

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Ingredients

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Main Ingredients:

• 200g arborio rice or vialone nano rice
• 1L hot vegetable stock
• 150g frozen peas, thawed
• 100g sugar snap peas, trimmed, halved
• 1 bunch asparagus, trimmed, thinly sliced
• 1 zucchini, thinly sliced
• Large handful baby spinach

Dairy and Cheese:

• 60g (2.1 ounces) unsalted butter
• ½ cup (40g) finely grated parmesan, plus extra to serve

Aromatics and Seasonings:

• 1 tablespoon olive oil
• ½ leek, white part only, chopped
• 2 garlic cloves, finely chopped
• 100ml (3.4 fluid ounces) vermouth or dry white wine
• Coarsely chopped thyme and mint leaves
• Finely grated lemon zest

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Instructions

1. Warm a large skillet by combining olive oil and butter over medium-high temperature until the butter creates a delicate foam.
2. Reduce heat to medium-low and introduce finely chopped leek and minced garlic, sautéing for 6-8 minutes until the vegetables become translucent and tender.
3. Incorporate arborio rice, gently stirring to ensure every grain is coated with the aromatic oil mixture. Pour in vermouth or white wine, allowing the liquid to simmer and slightly reduce.
4. Gradually introduce hot vegetable stock, one 120 milliliters (4 fluid ounces) ladleful at a time. Continuously stir and wait for each addition to be absorbed before adding the next portion. Continue this process for 10-15 minutes until the rice reaches an almost-cooked consistency.
5. Fold in fresh green peas, crisp sugar snap peas, tender asparagus, and diced zucchini. Stir and cook for 1-2 minutes, ensuring the vegetables maintain their vibrant color and achieve a delicate crispness.
6. Add fresh baby spinach leaves and gently stir until they wilt and integrate into the risotto. Finish by incorporating grated parmesan cheese and the remaining butter, creating a luxurious, creamy texture.
7. Transfer the risotto to serving plates immediately. Garnish with fresh thyme leaves, chopped mint, and delicate lemon zest for a burst of aromatic freshness.

Notes

• Select Arborio rice for its creamy, starchy texture that defines authentic risotto.
• Warm the stock before adding to maintain a consistent cooking temperature.
• Season each layer carefully to build depth of flavor throughout the dish.
• Keep the stock simmering gently near the risotto pan for quick, smooth incorporation.
• Remove from heat when rice is al dente with a slight bite in the center.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner
• Method: Sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 450 kcal
• Sugar: 2 g
• Sodium: 400 mg
• Fat: 20 g
• Saturated Fat: 9 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 58 g
• Fiber: 5 g
• Protein: 12 g
• Cholesterol: 30 mg