Ina Garten Spring Green Risotto Recipe
This Ina Garten Spring Green Risotto Recipe is creamy, fresh and full of vibrant flavor. It is perfect for spring meals or light dinners.
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable or chicken broth warm
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 small onion finely chopped
- 2 garlic cloves minced
- 1 cup asparagus chopped
- 1 cup peas fresh or frozen
- ½ cup spinach chopped
- ½ cup grated parmesan cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon lemon juice
- Fresh parsley or basil for garnish
Instructions
Heat the broth
- Warm the broth in a saucepan. Keep it hot while cooking the risotto.
Cook onion and garlic
- Heat oil and butter in a pan. Add onion and garlic. Cook until soft and fragrant.
Add rice
- Add Arborio rice and stir for 2 minutes until lightly toasted.
Add broth slowly
- Add one ladle of broth. Stir until absorbed before adding more.
Continue cooking
- Repeat adding broth and stirring for about 20 minutes until rice is creamy and tender.
Add vegetables
- Add asparagus, peas and spinach. Stir until vegetables are cooked but still fresh.
Add cheese and seasoning
- Mix in parmesan cheese, salt and pepper. Stir until creamy.
Finish with lemon
- Add lemon juice for freshness. Mix gently.
Serve hot
- Garnish with herbs and serve immediately for best texture.
Notes
- Use fresh vegetables for best flavor
- Do not rinse rice before cooking
- Stir gently but often
- Add white wine for extra depth
- Use vegetable broth for vegetarian version
- Add mushrooms for earthy taste
- Finish with extra butter for richness