Imen This Ina Garten spring green risotto is a creamy and vibrant recipe, which uses arborio rice and fresh green vegetables for a light yet comforting dish. It’s a beginner-friendly stovetop recipe, perfect for weeknight dinners or spring gatherings, ready in about 40 minutes.
Ina Garten Spring Green Risotto Ingredients
- 1 tbsp olive oil
- 60g unsalted butter
- ½ leek, white part only, chopped
- 2 garlic cloves, finely chopped
- 200g arborio rice or vialone nano rice
- 100ml vermouth or dry white wine
- 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
- ½ cup (40g) grated parmesan, plus extra to serve
- Coarsely chopped thyme and mint leaves
- Finely grated lemon zest, for serving
How To Make Ina Garten Spring Green Risotto
- Sauté the aromatics: Heat olive oil and half the butter in a large pan over medium-high heat. Add chopped leek and garlic, then cook on medium-low for 6–8 minutes until softened.
- Toast the rice: Stir in arborio rice and cook briefly until edges are translucent.
- Deglaze with wine: Add vermouth or dry white wine and let it boil until mostly absorbed.
- Add stock gradually: Add hot vegetable stock one ladle at a time, stirring constantly and allowing each addition to absorb before adding more.
- Add vegetables: When rice is nearly cooked (about 15 minutes), stir in peas, sugar snap peas, asparagus, and zucchini. Cook for 1–2 minutes until tender.
- Finish with greens and cheese: Stir in spinach until wilted. Add parmesan and remaining butter for creaminess.
- Garnish and serve: Top with fresh thyme, mint, and lemon zest before serving hot.
Recipe Tips
- Which rice is best for risotto? Arborio or vialone nano are traditional and give the best creamy texture.
- Can I use chicken stock instead of vegetable stock? Yes, chicken stock works if you’re not keeping it vegetarian.
- How to prevent mushy risotto? Stir frequently but not constantly, and add stock slowly to maintain texture.
- Can I add more vegetables? Yes, green beans, broccoli, or even kale work well in this recipe.
- How to reheat risotto? Add a splash of stock or water and warm gently on the stovetop.
What To Serve With Ina Garten Spring Green Risotto
This risotto pairs well with light proteins and fresh salads:
- Grilled salmon or shrimp
- Roasted chicken
- Simple arugula salad
- Crusty bread with olive oil
- White wine or sparkling water
How To Store Ina Garten Spring Green Risotto
Refrigerate: Store in an airtight container for up to 3 days. Add a splash of stock or water when reheating.
Freeze: Risotto can be frozen, but texture may soften slightly. Freeze in airtight containers for up to 1 month.
Ina Garten Spring Green Risotto Nutrition Facts
- Calories: 545 kcal
- Protein: 16g
- Fat: 20g
- Carbohydrates: 70g
- Fiber: 6g
- Sugar: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this risotto ahead of time?
Risotto is best fresh, but you can partially cook it, then finish with stock and vegetables before serving.
Can I omit the wine?
Yes, replace with extra stock and a splash of lemon juice for brightness.
What herbs work best for garnish?
Fresh thyme, mint, or parsley pair well with the lemon zest and green vegetables.
Try More Recipes:
Ina Garten Spring Green Risotto
Description
A creamy risotto packed with peas, asparagus, zucchini, and fresh herbs, finished with parmesan and lemon zest for a bright spring flavor.
Ingredients
Instructions
- Heat olive oil and half the butter in a large pan; cook leek and garlic 6–8 minutes until softened.
- Stir in rice and toast briefly. Add vermouth and cook until absorbed.
- Gradually add stock, stirring and letting each addition absorb before adding more.
- When nearly done (15 minutes), add peas, snap peas, asparagus, and zucchini; cook 1–2 minutes.
- Add spinach, parmesan, and remaining butter; stir to combine.
- Garnish with thyme, mint, and lemon zest. Serve hot.
