Easy Spring Green Risotto Recipe
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.
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.
The parmesan cheese and white wine is what makes this dish super rich and delectable without overloading the palette.
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.
Spring Green Risotto Recipe
- 2 cups Arborio Rice
- 2 shallots chopped
- 2 cloves garlic minced
- 2 tbsp olive oil divided
- 1/4 cup butter
- 1 cup dry white wine
- 4 cups chicken/vegetable stock
- 1/2 cup fresh grated parmesan cheese
- 1 cup asparagus chopped
- 1 cup brussel sprouts chopped in quarters
- 3/4 cup peas
- 1/2 cup chopped flat-leaf parsley
- 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.
- Add wine and simmer until wine is almost evaporated. Add half of the chicken stock and stir until absorbed, about 10 minutes.
- Add more stock to your personal taste and simmer for another 15-20 minutes.
- Meanwhile, heat remaining tbsp of oil in separate pan and add green vegetables, cooking so that they stay semi-crisp.
- 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.