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Ina Garten Spring Green Risotto Recipe

Ina Garten Spring Green Risotto
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Print Recipe

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.

Ingredients

Scale

  • 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

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.

Find it online: https://inagartencooks.com/ina-garten-spring-green-risotto/