Spring Green Risotto Ina's Way

Celebrate the vibrant flavors of spring with "Spring Green Risotto Ina's Way," a creamy and decadent dish packed with seasonal freshness. This Italian-inspired recipe pairs tender Arborio rice with a medley of bright green vegetables like asparagus, peas, and spinach, creating a visually stunning and nutrient-rich meal. Enhanced by aromatic garlic, a splash of dry white wine, and a generous sprinkle of freshly grated Parmesan, this risotto achieves a perfect harmony of flavors. For a zesty finish, the addition of lemon zest and fresh parsley elevates every bite. With a hands-on cooking technique that ensures a luxuriously creamy texture, this dish is an ideal centerpiece for weeknight dinners or elegant spring gatherings. Perfectly satisfying and endlessly versatile, this risotto is a testament to seasonal simplicity at its finest.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1.5 cups Arborio rice
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1 medium Yellow onion, finely diced
• 2 cloves Garlic cloves, minced
• 0.5 cups Dry white wine
• 4 cups Chicken or vegetable stock, warmed
• 1 bunch Asparagus, trimmed and cut into 1-inch pieces
• 1 cup Frozen peas, thawed
• 2 cups Baby spinach, roughly chopped
• 0.75 cups Fresh Parmesan cheese, grated
• 1 teaspoon Lemon zest
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped (for garnish)

Directions

Step 1

Heat the olive oil and butter in a large saucepan over medium heat until the butter melts.

Step 2

Add the diced onion and sauté for 5-7 minutes, stirring occasionally, until soft and translucent.

Step 3

Stir in the minced garlic and cook for 1 minute, until fragrant.

Step 4

Add the Arborio rice and stir to coat it in the oil and butter. Toast the rice for 2 minutes, stirring frequently.

Step 5

Pour in the white wine and cook, stirring, until it is mostly absorbed by the rice, about 2 minutes.

Step 6

Begin adding the warmed chicken or vegetable stock, one ladleful (about 1/2 cup) at a time. Stir constantly and allow the liquid to be absorbed before adding the next ladleful. Repeat this process for about 20-25 minutes, or until the rice is tender and creamy.

Step 7

While the risotto is cooking, blanch the asparagus. Bring a pot of salted water to a boil, add the asparagus pieces, and cook for 2 minutes. Drain and immediately transfer to an ice bath to preserve the bright green color.

Step 8

When the risotto is nearly finished cooking, stir in the blanched asparagus, thawed peas, and chopped spinach. Cook for 3-4 minutes, until the vegetables are heated through and the spinach has wilted.

Step 9

Remove the risotto from heat and stir in the grated Parmesan cheese, lemon zest, salt, and black pepper. Taste and adjust seasoning if necessary.

Step 10

Serve the risotto immediately, garnished with fresh parsley and an extra sprinkle of Parmesan if desired.

Nutrition Facts

Serving size	(2067.2g)

Amount per serving	% Daily Value*
Calories	1852.9

Total Fat 105.9g	0%
Saturated Fat 51.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 204.9mg	0%
Sodium 8569.5mg	0%
Total Carbohydrate 118.2g	0%
Dietary Fiber 11.1g	0%
Total Sugars 11.1g
Protein 91.9g	0%

Vitamin D 71.4IU	0%
Calcium 2181.7mg	0%
Iron 11.4mg	0%
Potassium 1575.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.1%

Protein: 20.5%

Carbs: 26.4%