Ina Garten Spring Green Risotto combines leek, garlic, arborio rice, and green veggies in a flavorful vegetable stock. Ready in 30 minutes, it serves four with fresh, seasonal goodness.
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đ Why You’ll Love This Spring Green Risotto Recipe:
- Fresh Flavors: Ina Garten’s Spring Green Risotto bursts with the vibrant taste of seasonal green vegetables, offering a refreshing and wholesome dining experience.
- Creamy Texture: The combination of arborio rice and parmesan cheese creates a luxuriously creamy texture that melts in your mouth with every bite.
- Easy Preparation: With straightforward instructions and common ingredients, this recipe is easy to follow, making it accessible for home cooks of all skill levels.
â What Is Ina Garten Spring Green Risotto Recipe?
Ina Garten Spring Green Risotto is made with arborio rice, leeks, garlic, vermouth, vegetable stock, peas, sugar snap peas, asparagus, zucchini, baby spinach, parmesan cheese, thyme, mint, and lemon zest.
đIna Garten Spring Green Risotto Ingredients
- 1 tbs olive oil
- 60g unsalted butter
- ½ leek, white part only, chopped
- 2 garlic cloves, finely chopped
- 200g arborio rice or vialone nano rice
- 100ml vermouth or dry white wine
- 1L hot vegetable stock
- 150g frozen peas, thawed
- 100g sugar snap peas, trimmed, halved
- 1 bunch asparagus, trimmed, thinly sliced
- 1 zucchini, thinly sliced
- Large handful baby spinach
- ½ cup (40g) finely grated parmesan, plus extra to serve
- Coarsely chopped thyme and mint leaves, finely grated lemon zest to serve
đHow To Make Ina Garten Spring Green Risotto
- Heat olive oil and butter in a big pan on medium-high heat.
- When butter foams, turn heat to medium-low. Add leek and garlic. Cook for 6-8 minutes until soft.
- Add rice. Stir for a minute to coat in oil. Pour in vermouth or wine. Let it boil.
- Add hot stock, one ladleful at a time. Stir until absorbed before adding more. Cook for 10-15 minutes until rice is nearly done.
- Put in peas, sugar snap peas, asparagus, and zucchini. Stir and cook for 1-2 minutes until veggies are bright green and soft.
- Add baby spinach. Stir until wilted. Mix in parmesan and remaining butter.
- Serve hot. Sprinkle with thyme, mint, and lemon zest.
đ Recipe Tips:
- Use high-quality ingredients for the best flavor.
- Constantly stir the risotto to prevent sticking and ensure even cooking.
- Adjust the amount of vegetable stock based on your desired consistency.
- Add the hot stock gradually to allow the rice to absorb the liquid slowly.
đ§ What To Serve With Spring Green Risotto?
Serve Spring Green Risotto with a Snap Pea Salad, Celery Salad, Marinated Flank Steak, Creamed Spinach, Green Beans Almondine, Chicken Satay, and Sausage Balls for a delicious and well-rounded meal.
đ How To Store Leftovers Spring Green Risotto?
- In the fridge: Store leftovers spring green risotto in an airtight container for up to 3 days.
- In the freezer: Freeze leftovers spring green risotto in a freezer-safe container for up to 1 month.
𼾠How To Reheat Leftovers Spring Green Risotto?
- In the oven: Cover leftovers spring green risotto with foil, and reheat for 3- 5 minutes at 350°F.Â
- In the microwave: Reheat leftovers spring green risotto on medium heat, stirring halfway through for 2-4 minutes, until heated through.Â
- On the stove: Reheat leftovers spring green risotto gently in a saucepan over low heat for 4-8 minutes, adding a splash of stock if needed.Â
- In the air-fryer: Place leftovers spring green risotto in an air-fryer-safe dish, cover with foil, and air-fry at 325°F for 3 to 4 minutes.
FAQ’S:
What Type Of Rice Should I Use For Spring Green Risotto?Â
You can use either arborio rice or vialone nano rice for this recipe. Both varieties are suitable for making creamy risotto.
Is It Necessary To Thaw The Frozen Peas Before Adding Them?Â
Yes, it’s best to thaw the frozen peas before adding them to the risotto. Thawing ensures even cooking and prevents them from cooling down the dish.
Should I Cover The Pan While Cooking The Risotto?Â
No, it’s recommended to leave the pan uncovered while cooking the risotto. This allows the liquid to evaporate gradually, resulting in a creamy texture.
What Should I Do If The Risotto Becomes Too Thick?Â
If the risotto becomes too thick, you can add a little more hot stock or water to reach your desired consistency. Gradually stir in small amounts until you achieve the desired texture.
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Ina Garten Spring Green Risotto Nutrition Facts
- Calories: 544.6
- Calories from Fat: 193.4
- Total Fat: 21.5g
- Saturated fat: 9.8g
- Monounsaturated fat: 6.5g
- Polyunsaturated fat: 1.5g
- Trans fat: 0.3g
- Cholesterol: 44.4mg
- Sodium: 672.4mg
- Potassium: 737.4mg
- Carbohydrates: 65.7g
- Net carbs: 58.5g
- Sugar: 7.4g
- Fiber: 7.2g
- Glucose: 1.9g
- Sucrose: 0.3g
- Protein: 16.3g
Ina Garten Spring Green Risotto
Description
Ina Garten Spring Green Risotto combines leek, garlic, arborio rice, and green veggies in a flavorful vegetable stock. Ready in 30 minutes, it serves four with fresh, seasonal goodness.
Ingredients
Instructions
- Heat olive oil and butter in a big pan on medium-high heat.
- When butter foams, turn heat to medium-low. Add leek and garlic. Cook for 6-8 minutes until soft.
- Add rice. Stir for a minute to coat in oil. Pour in vermouth or wine. Let it boil.
- Add hot stock, one ladleful at a time. Stir until absorbed before adding more. Cook for 10-15 minutes until rice is nearly done.
- Put in peas, sugar snap peas, asparagus, and zucchini. Stir and cook for 1-2 minutes until veggies are bright green and soft.
- Add baby spinach. Stir until wilted. Mix in parmesan and remaining butter.
- Serve hot. Sprinkle with thyme, mint, and lemon zest.
Notes
- Use high-quality ingredients for the best flavor.
Constantly stir the risotto to prevent sticking and ensure even cooking.
Adjust the amount of vegetable stock based on your desired consistency.
Add the hot stock gradually to allow the rice to absorb the liquid slowly.