Comfort Food/ Recipes

Easy Spring Green Risotto Recipe

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This spring green risotto recipe uses spring vegetables like peas and asparagus, plus white wine, for a fresh take on this classic comfort food dish.

Green-Risotto-Recipe

Spring is finally on its way, so say hello to this spring green risotto recipe!

As the weather begins to incrementally warm up bit by bit in Toronto, I find myself slowly climbing out of hibernation and beginning to enjoy the outdoors a tiny bit more.

It’s also a sign of fresh produce coming – I can practically smell the farmer’s markets already! Nothing says spring better than fresh, green vegetables with heaps of beautiful colour.

I love a lot of vegetables in my risotto so if you prefer to taste more of the rice or you want to add a protein like chicken, make sure that you cut out some of the vegetables by 1/4 cup each.

Green-Risotto-Recipe

The parmesan cheese and white wine is what makes this dish super rich and delectable without overloading the palette.

Green-Risotto-Recipe
Green-Risotto-Recipe

Be sure to pick up some Arborio rice as that’s the best kind to make risotto with – this rice will soak in the flavours you add like the butter and wine.

Green-Risotto-Recipe
This risotto is best enjoyed with a glass of Pinot Grigio wine curled up on the couch watching Netflix! It’s the perfect mid week treat. Enjoy!

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Spring Green Risotto Recipe Yum
This green risotto recipe uses spring vegetables like peas and asparagus for a fresh take on this classic comfort food dish.
Green-Risotto-Recipe
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Risotto
Cuisine Italian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Ingredients
Course Risotto
Cuisine Italian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Ingredients
Green-Risotto-Recipe
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Heat 1 tbsp of olive oil in large non-stick pot on high heat and add shallots and garlic, sautéing for 2 min until fragrant. Add rice and butter and stir for two minutes.
  2. Add wine and simmer until wine is almost evaporated. Add half of the chicken stock and stir until absorbed, about 10 minutes.
  3. Add more stock to your personal taste and simmer for another 15-20 minutes.
  4. Meanwhile, heat remaining tbsp of oil in separate pan and add green vegetables, cooking so that they stay semi-crisp.
  5. Add parmesan cheese and parsley to rice mixture, then green vegetables. Cook for another 2-3 minutes and then take off heat. Let stand for 2 minutes and then serve with some grated parmesan cheese on top.

 

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3 Comments

  • Reply
    Rachel
    April 14, 2015 at 13:43

    Taylor- I was wondering if it’s okay if I list your risotto recipe in a list of Favorite Recipe Finds? I’ll be putting it in a monthly newsletter that goes out to my e-mail subscribers for my blog Simple Seasonal. In the newsletter I’ll list the name of your recipe, the name of your blog, and then link people back to your website. Thanks! -Rachel

    • Reply
      The Girls on Bloor
      April 15, 2015 at 22:51

      Hey Rachel–yes of course!! Thanks for thinking of us that’s so exciting!!!

  • Reply
    The Girls on Bloor
    April 15, 2015 at 22:51

    Hey Rachel–yes of course!! Thanks for thinking of us that’s so exciting!!

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