Loading Video...

Garden Risotto

  • Level: Intermediate
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 6 servings
  • Nutrition Info
Save Recipe

Ingredients

6 cups low-sodium chicken broth

2 teaspoons olive oil

1 medium onion, chopped

1 1/2 cups Arborio rice

1/2 cup dry white wine

3/4 teaspoon salt

Freshly ground black pepper

3 lightly packed cups baby spinach leaves

1 cup frozen peas

1/2 pound asparagus, steamed and cut into 3/4-inch pieces

1/4 cup freshly grated Parmesan

Directions

  1. 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.
  2. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Garden Vegetable Soup

Artichoke Risotto: Risotto Coi Carciofi

Mock Risotto

Risotto with Asparagus

Risotto with Clams

Risotto with Vegetables

Basic Risotto

Ranch Risotto

🤤 More Drool-Worthy Recipes