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Spring Green Risotto Recipe

Spring Green Risotto

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (145)

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Average Rating:

Total Reviews: 145

Showing 21-30 of 145

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  • on April 12, 2012

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    Awesome! I don't like fennel, so I add extra leeks and asparagus to make up for it. It's so good.
    I've been making this for years and the whole family loves it. :

    Note: since I wrote this review, I've tried fennel. It's awesome! Cooked fennel is mild and loses all of the licorice flavor and aroma. So glad I took a chance with it!

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  • on April 11, 2012

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    I loved this dish! I don't think the lemon overpowered at all - I used a good Meyer lemon and I think the dish would suffer without it. I blanched the asparagus in the simmering chicken stock (saved a pan and added 16 oz of peas instead of 10 oz. YUM!

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  • on April 03, 2012

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    this was not a favorite at all...the overall taste was bland, with a peculiar taste. Constant stirring mushed it a bit, the mascarpone helped but not enough to want to make again.

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  • on March 29, 2012

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    Way too much lemon. It overpowered everything. Adding marscapone did not really add enough to the taste or mouth feel to justify the expense. If I had it at home I would use the marscapone, but I wouldn't go out and buy it. I would make this risotto again, but cut the zest to a teaspoon and not spend the money for the marscapone.

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  • on February 26, 2012

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    I've made this twice and it is certainly a keeper. I had everything measured out in advance so it came together easily and fast.
    LOVED IT!

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  • on February 20, 2012

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    This is a fabulous recipe; it was so creamy and scrumptious. I'm not a fennel fan, so eliminated it and didn't have peas on hand. I used leeks and fresh asparagus and it was just perfect.

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  • on January 25, 2012

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    It was great! Nice and easy:-

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  • on October 15, 2011

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    I loved this recipe! It came out unctuous and delicious. Loved the addition of the lemon zest. It gave it a bright flavor. I made mine using Cook's Illustrated technique for "almost hands free" risotto, as I love risotto but loathe the constant stirring. I couldn't find fennel so left it out, but I bet it would have been even better. Ina uses frozen asparagus on the show, but I prefer fresh when in season.

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  • on August 04, 2011

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    Deliciously savory. An outstanding recipe! I made mine in a pressure cooker (combine first 7 ingredients with all the stock, pressure cook for 6 minutes, quick release under cold running water and continue the recipe and it was quick and easy. Not time consuming at all that way. Pressure cookers make risotto really quick, no endless stirring required.

    I subbed mushrooms for the asparagus, because I had those available, but I imagine Asparagus would be even more delicious. The lemon zest gave it great flavor, and the nutrition was great too. Lots and lots of vitamins and nutrients with all those veggies.

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  • on August 02, 2011

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    Soooo. This is my 2nd risotto recipe that I have tried and I guess it just isn't my thing. I don't get what all the hoopla is about. I thought the flavor was good but not spectacular. It was VERY time consuming for just creamy rice :o/ Won't make this again because of time and a so/so result

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