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Spring Green Risotto
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5 from 1 vote

Spring Green Risotto

A bright and fresh risotto recipe filled with spring produce.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Italian
Servings: 6 servings
Calories: 367kcal

Ingredients

  • 1 ½ tablespoon olive oil
  • 1 ½ tablespoon butter
  • 2 shallots minced
  • 3 cups leeks chopped, green and white parts (about 2 leeks)
  • 1 ½ cups Arborio rice
  • ¾ cup white wine
  • 1 ½ cups frozen peas thawed
  • 5 cups chicken broth
  • 2 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • Kosher salt and pepper to taste
  • ½ cup fresh parmesan cheese plus extra for serving
  • 3 tablespoon chopped green onions

Instructions

  • Heat chicken stock in medium pan over medium heat.
  • Once simmer, reduce heat to low and keep warm.
  • In a separate large saucepan, heat olive oil and butter over medium heat.
  • Add shallots and leeks and saute 7 minutes, until they are tender.
  • Add the arborio rice and toss to coat with olive oil, letting it cook for 1 minute. Add the white wine and let simmer until it has been absorbed.
  • Add the chicken broth, 1 cup at a time, waiting until the broth has been completely absorbed before adding more, and stirring constantly.
  • After about 15 minutes of stirring, add peas, lemon zest, and salt and pepper.
  • Continue adding broth and cooking until all is added and it is completely absorbed.
  • This entire process should take 25-30 minutes.
  • When it is completely absorbed, add the lemon juice and Parmesan cheese, and mix completely.
  • Serve immediately, and top with more parmesan and green onions.

Nutrition

Calories: 367kcal | Carbohydrates: 55g | Protein: 10g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 890mg | Potassium: 436mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1207IU | Vitamin C: 38mg | Calcium: 158mg | Iron: 4mg