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5 from 1 vote

Spring Green Risotto Recipe

This green risotto recipe uses spring vegetables like peas and asparagus for a fresh take on this classic comfort food dish.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Risotto
Cuisine: Italian
Servings: 6
Author: Taylor Stinson

Ingredients

  • 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

Instructions

  • 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.