Ina Garten’s Sunshine Green Risotto Recipe: Spring Joy On A Plate

Risotto lovers rejoice, as this spring green risotto with an inspired touch by Ina Garten delivers a masterpiece of comfort and elegance.

Creamy arborio rice mingles with vibrant green vegetables, creating a symphony of flavors that dance on your palate.

The delicate balance of asparagus, peas, and herbs transforms this classic Italian dish into a seasonal celebration.

Fresh ingredients breathe life into every luxurious spoonful, promising a culinary experience that feels both sophisticated and deeply satisfying.

Smooth, rich, and packed with verdant goodness, this risotto stands as a testament to simple yet remarkable cooking.

Each bite tells a story of spring abundance and careful technique.

Grab your ingredients and get ready to savor a plate of pure, delicious magic.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Calories: 350 kcal

Servings: 4

Ingredients to Brighten Ina Garten Spring Green Risotto

• Arborio Rice: Creamy, starchy grain that creates luxurious risotto texture with perfect chewy consistency..
• Olive Oil: Provides rich, smooth foundation for cooking and enhancing flavors..
• Butter: Adds silky richness and depth to the risotto's overall taste..

• Leek: Delicate onion-like vegetable that brings subtle sweetness and elegant undertone..
• Garlic: Aromatic ingredient that adds robust, pungent flavor to the dish..
• Vermouth or White Wine: Brings bright acidity and complex layers to risotto's flavor profile..

• Peas: Sweet, tender green pearls that add vibrant color and delicate spring essence..
• Sugar Snap Peas: Crisp, crunchy pods providing textural contrast and fresh green flavor..
• Asparagus: Tender spring vegetable with earthy, sophisticated taste and delicate texture..
• Zucchini: Mild, tender vegetable adding soft green dimension to the risotto..
• Baby Spinach: Tender leaves that wilt beautifully, introducing additional nutrients and verdant color..

• Parmesan Cheese: Salty, nutty cheese that melts into creamy, rich coating..
• Fresh Thyme: Aromatic herb bringing subtle, woody undertones..
• Fresh Mint: Bright, crisp herb adding unexpected refreshing note..
• Lemon Zest: Citrusy, vibrant ingredient that lifts and brightens entire dish..
• Hot Stock: Essential liquid for cooking rice and developing deep, lay.

Tools That Make Spring Green Risotto Easier

• Large Saucepan: Essential for cooking risotto and sautéing vegetables with even heat distribution.
• Wooden Spoon: Perfect for stirring rice and preventing sticking without scratching pan surface.
• Cutting Board: Needed for chopping leeks, garlic, and fresh vegetables.
• Sharp Chef's Knife: Crucial for precise vegetable preparation.
• Measuring Cups: Helps accurately measure rice, stock, and other ingredients.
• Ladle: Allows gradual addition of hot stock to rice.
• Grater: Used for creating fresh parmesan and lemon zest.
• Small Bowls: Helpful for prepping and organizing ingredients before cooking.

Ina’s Method for Cooking Spring Green Risotto

• Sauté Foundations

Create a fragrant base by gently warming olive oil and butter in a spacious pan, allowing the butter to transform into a soft, foamy layer that promises delicious layers of flavor.

• Aromatic Awakening

Introduce finely chopped leeks and garlic, letting them soften and release their subtle essence over gentle heat, developing a rich and complex starting point for the risotto.

• Rice Transformation

Fold arborio rice into the pan, coating each grain with the luscious oil mixture, then splash in a bright vermouth to create a tantalizing sizzle and depth of flavor.

• Liquid Alchemy

Gradually introduce warm stock, stirring patiently and allowing each ladleful to be absorbed completely, coaxing the rice into a creamy, luxurious texture.

• Verdant Symphony

Tumble a vibrant medley of spring vegetables into the risotto – crisp peas, tender asparagus, sweet sugar snap peas, and delicate zucchini – creating a garden-fresh palette of colors and textures.

• Final Flourish

Wilt tender baby spinach into the risotto, then finish with a generous sprinkle of parmesan and a final pat of butter, creating a silky, indulgent finish.

• Herbaceous Finale

Garnish with fresh thyme, mint, and bright lemon zest, transforming the dish into a celebration of spring’s most elegant flavors.

Tips for Creamy Spring Green Risotto Success

• Choose crisp, vibrant green vegetables at peak seasonal freshness for maximum flavor and nutritional value.
• Stir constantly and add stock gradually to achieve creamy, al dente risotto without becoming mushy or sticky.
• Swap or add seasonal green vegetables like fava beans, green beans, or Swiss chard for unique flavor profiles.
• Fold in cooked shrimp, grilled chicken, or crispy pancetta for a heartier meal that transforms the risotto into a complete dinner.
• Replace parmesan with pecorino romano, aged gruyère, or goat cheese to create different taste dimensions while maintaining creamy consistency.

Fresh Ways to Plate Ina Garten’s Spring Green Risotto

• Pair with Crusty Bread: Slice a rustic sourdough or baguette to soak up the creamy risotto's delicious sauce. The bread's crispy texture complements the smooth, velvety rice perfectly.
• Complement with White Wine: Pour a crisp Pinot Grigio or Sauvignon Blanc to enhance the dish's fresh, spring vegetable flavors. The light wine will match the risotto's delicate herbal notes.
• Create a Side Salad: Toss a simple green salad with lemon vinaigrette and fresh herbs. The bright, tangy salad will cut through the risotto's richness and add a refreshing contrast to the meal.
• Top with Extra Herbs: Sprinkle additional fresh thyme and mint just before serving to boost the aromatic profile. These herbs will add a burst of color and intensify the springtime essence of the dish.

Save and Enjoy Spring Green Risotto Later

• Refrigerate Wisely: Store leftover risotto in an airtight container for up to 3 days. Cover surface with plastic wrap to prevent drying.
• Reheat Carefully: Warm gently in a skillet with a splash of stock or water, stirring frequently to restore creamy texture. Avoid microwave to prevent rice becoming mushy.
• Freeze Strategically: While possible, risotto's texture changes when frozen. Best to enjoy fresh within 24 hours for optimal taste and consistency.
• Prep Ahead Smartly: Chop vegetables in advance and store separately in sealed containers. Cook risotto just before serving to maintain its signature creamy quality.

Vibrant Spring Green Risotto Recipe

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4.8 from 37 reviews

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

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Description

Ina Garten’s spring green risotto blends creamy Arborio rice with fresh asparagus and peas. Delicate herbs and Parmesan cheese create a luxurious dish you’ll savor with each comforting spoonful.

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Ingredients

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• 1 tbsp olive oil
• 60g (2.1 oz) unsalted butter
• ½ leek, white part only, chopped
• 2 garlic cloves, finely chopped
• 200g arborio rice or vialone nano rice
• 100ml (3.4 fl oz) vermouth or dry white wine
• 1 L 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
• ½ cup (40g) finely grated parmesan, plus extra to serve
• Coarsely chopped thyme and mint leaves
• Finely grated lemon zest

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Instructions

1. Sauté Base: Heat olive oil and butter in a large skillet over medium-high temperature until butter foams, then reduce heat to medium-low. Add leek and garlic, cooking until vegetables become translucent and soft.
2. Rice Preparation: Stir in arborio rice, coating grains with aromatic oil mixture. Deglaze with vermouth or white wine, allowing liquid to reduce slightly.
3. Liquid Infusion: Gradually add hot vegetable stock, ladleful by ladleful, stirring continuously and waiting for each addition to absorb before adding more. Cook for 10-15 minutes until rice reaches near-completion.
4. Vegetable Integration: Introduce green peas, sugar snap peas, asparagus, and zucchini. Stir briefly to preserve vibrant colors and maintain crisp texture.
5. Finishing Touches: Fold in baby spinach until wilted, then incorporate parmesan cheese and remaining butter to create a luxurious, creamy consistency.
6. Plating and Garnish: Immediately transfer risotto to serving plates. Sprinkle with fresh thyme leaves, chopped mint, and delicate lemon zest for an aromatic finale.

Notes

• Manage Rice Temperature: Constantly stir risotto to prevent sticking and achieve creamy, uniform texture without burning grains.
• Control Liquid Absorption: Add hot stock gradually, allowing each ladleful to absorb completely before next addition to develop rich, velvety consistency.
• Preserve Vegetable Brightness: Cook green vegetables briefly to maintain vibrant color, crisp texture, and maximum nutritional value.
• Select Quality Ingredients: Use fresh, seasonal vegetables and authentic arborio rice for authentic, restaurant-quality risotto experience.

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

Nutrition

• Serving Size: 4
• Calories: 350
• Sugar: 4g
• Sodium: 600mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 4g
• Protein: 10g
• Cholesterol: 25mg