Recipe courtesy of Ellie Krieger
Total:
45 min
Active:
15 min
Yield:
6 servings
Level:
Intermediate

Nutrition Info

Healthy
Total:
45 min
Active:
15 min
Yield:
6 servings
Level:
Intermediate

Nutrition Info

Healthy

Ingredients

Directions

Watch how to make this recipe.

Bring the broth to a simmer in a medium saucepan. Heat the oil in a heavy saucepan over moderately low heat and cook the onion, stirring occasionally, until soft, 3 to 5 minutes. Add the rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed, about 1 minute. Add 3/4 cup of the hot broth, the salt and a few grinds of fresh pepper and simmer, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth, about 3/4 cup at a time, stirring constantly and allowing the broth to be absorbed before adding more, until rice is almost tender and creamy-looking, about 18 minutes.

Add the spinach and peas and cook until the spinach is wilted. Add the asparagus and cook just until the vegetables are hot. Stir in the Parmesan and more broth if the risotto seems too thick. Serve in soup plates.

More from:

IDEAS YOU'LL LOVE

Spring Green Risotto With Artichokes

Recipe courtesy of Ina Garten

Spring Green Risotto

Recipe courtesy of Ina Garten

Summer Garden Pasta

Recipe courtesy of Ina Garten

Garden Vegetable Soup

Recipe courtesy of Alton Brown

Wild Mushroom and Sun-Dried Tomato Farrotto (Farro Risotto)

Recipe courtesy of Guy Fieri

Chicken Piccata

Recipe courtesy of Food Network Kitchen

Linguine with Tuna Puttanesca

Recipe courtesy of Food Network Kitchen

Chipotle Shrimp Taco with Avocado Salsa Verde

Recipe courtesy of Food Network Kitchen

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking