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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 31-40 of 145

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  • on July 27, 2011

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    Really delicious!! My 16-month old son loved this, as well as my husband. I cut out the peas, because I don't like them, but the flavors tasted so light and vibrant. The taste of the lemon and the fennel is subtle, but amazing. I'm always looking for new risotto recipes, and this is going in the recipe box!

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  • on July 07, 2011

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    I loved this dish! I just made it! It was time consuming but so worth it. I'm going to have meals for all next week now. Thanks Ina! Your dishes are classic and full of flavor :

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  • on June 11, 2011

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    Added seared scallops and it was amazing! Make sure you prep everything prior to working on the stove.

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  • on June 11, 2011

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    I did not have fennel or leeks so I just used the classic onions and garlic base, but this still turned out wonderfully flavorful. As always with risotto, the cooking time took longer than indicated, but worth the time and effort. Also, a great way to incorporate veggies into a creamy dish!

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  • on June 05, 2011

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    Excellent spring brunch dish. I used edamame instead of peas. I served this with a spritzer made from 1 cup sparkling water, 1/4 cup grapefruit juice, and 1/4 cup pinot grigio.

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  • on May 25, 2011

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    This was the first time I made risotto. It was superb! It took me longer than the stated time, but I used fresh peas, not frozen. I just used the same pans for cooking and blanching as the asparagus. It is a wonderful recipe to showcase spring vegetables.

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  • on May 13, 2011

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    Oh my goodness, this risotto is to die for!! Yeah, it takes an hour of work start to finish, but it's just as well or I'd eat it far too often : Don't change a thing on this one, unless you're going fat-free these days.. then you can probably delete the marscapone - but I'm not positive, cuz there's no way I'm leaving that out! All of Ina's recipes are hits in our house - thanx, Ina.

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  • on May 06, 2011

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    I tweaked this slightly, removing the marscapone, to keep the fat content down. Plus, I added some roasted red bell peppers I had on hand anyway. VERY tasty. Loved it!

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  • on May 02, 2011

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    Fabulous recipe, don't change a thing. Your guests will love this recipe, it is worth the time and effort. I doubled and brought in for lunch the following day-amazing, Thanks Ina.

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  • on March 27, 2011

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    VERY time consuming but it's definitely worth it! She said making risotto is therapeutic and man it is! The husband thought I was taking forever, but when I was done he wanted seconds! Thanks Ina for an amazing recipe!

    On a side note: These are not ingredients I have on hand like she said in the episode. I had to buy literally everything.

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