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.
Ingredients
Scale
- 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
Instructions
- 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.
- Rice Preparation: Stir in arborio rice, coating grains with aromatic oil mixture. Deglaze with vermouth or white wine, allowing liquid to reduce slightly.
- 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.
- Vegetable Integration: Introduce green peas, sugar snap peas, asparagus, and zucchini. Stir briefly to preserve vibrant colors and maintain crisp texture.
- Finishing Touches: Fold in baby spinach until wilted, then incorporate parmesan cheese and remaining butter to create a luxurious, creamy consistency.
- 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