Ina Garten Spring Green Risotto Recipe

Ina Garten’s Spring Green Risotto is a vibrant and creamy dish bursting with fresh, seasonal vegetables and rich Parmesan cheese. This dish perfectly balances the richness of risotto with the lightness of spring greens, making it an excellent choice for a main course or side dish.

What is Ina Garten Spring Green Risotto?

Spring Green Risotto is a creamy Italian rice dish infused with fresh, seasonal vegetables such as asparagus, peas, and spinach. Ina Garten’s version is elevated with white wine, Parmesan, and lemon zest, delivering a flavorful and luxurious dish that celebrates the best of spring.

Other Popular Recipes

• Ina Garten Snap Pea Salad
• Ina Garten White Bean Salad
• Ina Garten Feta Watermelon Salad
• Ina Garten Limoncello Fruit Salad

Reasons to Try Ina Garten Spring Green Risotto

• Rich and creamy: Classic risotto texture with a fresh, seasonal twist.
• Packed with greens: Features nutritious and vibrant vegetables.
• Elegant and versatile: Works as a main course or a side dish.
• Customizable: Add your favorite spring vegetables or proteins.
• Perfect for entertaining: Impressive yet simple to prepare.

Ingredients Needed to Make Ina Garten Spring Green Risotto

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 large leek, white and light green parts only, thinly sliced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine (such as Sauvignon Blanc)
• 4 cups chicken stock, warmed
• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 1 cup frozen peas, thawed
• 1 cup fresh spinach, roughly chopped
• 1/2 cup grated Parmesan cheese
• 1 tablespoon lemon zest (from 1 lemon)
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon kosher salt (or to taste)
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions to Prepare Ina Garten Spring Green Risotto

Step 1: Sauté the Leeks

• Heat oil and butter: In a large saucepan, heat olive oil and butter over medium heat.
• Cook the leeks: Add the sliced leeks and sauté for 5–7 minutes until softened but not browned.

Step 2: Toast the Rice

• Add the rice: Stir in the Arborio rice and cook for 2 minutes, ensuring the grains are well-coated with the oil and butter.

Step 3: Deglaze with Wine

• Add the wine: Pour in the white wine and cook, stirring constantly, until it has been absorbed by the rice.

Step 4: Cook the Risotto

• Add stock gradually: Add the warm chicken stock, one ladleful at a time, stirring frequently and waiting for each addition to be absorbed before adding the next. This process takes about 20–25 minutes.

Step 5: Add the Vegetables

• Cook the asparagus: When the rice is nearly tender, stir in the asparagus and cook for 3–4 minutes.
• Add peas and spinach: Stir in the peas and spinach, cooking for an additional 2 minutes until the vegetables are tender and bright green.

Step 6: Finish the Risotto

• Add Parmesan and lemon: Stir in the grated Parmesan, lemon zest, and lemon juice. Season with salt and pepper to taste.

Step 7: Serve

• Plate and garnish: Transfer the risotto to serving bowls, garnish with fresh parsley, and serve immediately.

What Goes Well With Ina Garten Spring Green Risotto

• Grilled chicken: A light protein that complements the creamy risotto.
• Roasted salmon: Adds richness and pairs beautifully with the lemony flavors.
• Fresh salad: Serve alongside an arugula or mixed greens salad for balance.
• Crusty bread: Perfect for soaking up the creamy risotto sauce.
• White wine: Pair with a glass of Sauvignon Blanc or Pinot Grigio for a cohesive flavor profile.

Key Tips for Making Ina Garten Spring Green Risotto

• Use warm stock: Keep the chicken stock warm to maintain the cooking temperature of the risotto.
• Stir frequently: Stirring ensures the rice releases its starch, creating a creamy texture.
• Don’t rush: Add stock gradually for evenly cooked rice.
• Use fresh vegetables: Fresh, seasonal produce enhances the dish’s flavor and texture.
• Serve immediately: Risotto is best enjoyed fresh, as the texture can change when reheated.

Creative Variations of Ina Garten Spring Green Risotto

• Add protein: Include cooked shrimp, chicken, or scallops for a heartier meal.
• Make it vegetarian: Use vegetable stock instead of chicken stock.
• Add herbs: Mix in fresh basil, mint, or chives for added freshness.
• Include mushrooms: Sauté mushrooms with the leeks for an earthy twist.
• Top with cheese: Garnish with crumbled goat cheese or feta for a tangy finish.

Storage Guidelines for Ina Garten Spring Green Risotto

• Refrigerate leftovers: Store in an airtight container in the refrigerator for up to 2 days.
• Reheat gently: Warm on the stovetop over low heat, adding a splash of stock or water to restore its creamy texture.
• Do not freeze: Risotto doesn’t freeze well due to its creamy consistency.

FAQs

Can I make Spring Green Risotto ahead of time?

Risotto is best served fresh, but you can partially cook it ahead by stopping when the rice is al dente and reserving some stock. Reheat gently with the remaining stock before serving to finish cooking.

Can I use a different rice instead of Arborio?

Arborio is ideal for risotto due to its high starch content, but you can substitute it with Carnaroli or Vialone Nano rice for a similar creamy texture. Regular long-grain rice is not recommended.

How do I keep my risotto creamy when reheating?

To keep risotto creamy, reheat it on the stovetop over low heat with a splash of stock or water, stirring frequently until warmed through.

What vegetables can I substitute in Spring Green Risotto?

You can use other seasonal vegetables like zucchini, green beans, or broccoli in place of asparagus or spinach for a different take on this dish.

Wrapping Up

Ina Garten’s Spring Green Risotto is a delightful dish that showcases the flavors of the season.

Enjoy its creamy, vibrant flavors at your next gathering or as a comforting weeknight meal!

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