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.
Ingredients
Scale
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
Instructions
- Warm a large skillet by combining olive oil and butter over medium-high temperature until the butter creates a delicate foam.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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