Make a creamy Spring Green Risotto Recipe with spinach, peas, Parmesan, fresh lemon, thyme, and tender Arborio rice.
Fresh, creamy, and filled with vibrant spring color, this Spring Green Risotto Recipe combines tender Arborio rice with baby spinach, sweet peas, Parmesan cheese, lemon juice, and fragrant thyme. The result is a comforting vegetarian dish with a bright, refreshing finish.
Slowly adding warm vegetable stock allows the Arborio rice to release its natural starches, creating risotto’s signature creamy texture without using heavy cream. Serve this spring vegetable risotto as a satisfying main course or an elegant side dish for Easter, Mother’s Day, spring gatherings, or weeknight dinners.
Directions
Step 1: Warm the Vegetable Stock
Pour the vegetable stock into a medium saucepan. Bring it to a gentle simmer over medium heat, then reduce the heat to low and keep the stock warm throughout the cooking process.
Step 2: Sauté the Aromatics
Heat the olive oil in a Dutch oven or large, heavy-bottomed pot over medium heat. Add the finely chopped shallot and cook for 3 to 5 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for approximately 30 seconds, stirring constantly, until fragrant. Do not allow the garlic to brown.
Step 3: Toast the Arborio Rice
Add the Arborio rice to the pot. Cook for 1 to 2 minutes, stirring frequently, until the grains are lightly toasted and evenly coated with the olive oil.
Step 4: Add the Wine and Thyme
Pour in the white wine and add the dried or fresh thyme. Cook while stirring until the wine has been almost completely absorbed by the rice.
Step 5: Gradually Add the Stock
Reduce the heat as needed to maintain a gentle simmer. Add approximately 1/2 cup of the warm vegetable stock to the rice.
Cook, stirring frequently, until most of the liquid has been absorbed.
Continue adding the stock approximately 1/2 cup at a time, allowing each addition to absorb before adding the next.
Continue this process until the rice is creamy and tender but still has a slight bite in the center. This will generally take 20 to 25 minutes. You may not need every drop of stock, or you may need a small amount of additional warm water.
Step 6: Add the Spring Vegetables
Stir the baby spinach and frozen peas into the risotto. Cook for 2 to 3 minutes, or until the spinach has wilted and the peas are heated through.
Step 7: Finish the Risotto
Remove the pot from the heat. Stir in the grated Parmesan cheese, freshly squeezed lemon juice, salt, and black pepper.
If the risotto is too thick, stir in a small amount of the remaining warm stock until it reaches a loose, creamy consistency. Taste and adjust the seasonings as needed.
Step 8: Serve
Spoon the risotto into warm bowls and serve immediately. Garnish with additional Parmesan cheese, fresh thyme, chopped parsley, basil, or a light drizzle of olive oil, if desired.
Notes
Keep the vegetable stock warm throughout cooking. Adding cold stock can reduce the temperature of the rice and interfere with even cooking.
Add the stock gradually. Allowing the rice to absorb each addition helps develop a rich, creamy consistency.
Stir the risotto frequently to release the Arborio rice’s natural starches, but constant vigorous stirring is unnecessary and may make the rice overly soft.
Begin checking the rice before adding all the stock. Properly cooked risotto should be creamy and tender while retaining a slight bite.
The finished risotto should spread gently when spooned into a bowl. It will continue to thicken as it rests, so serve it promptly.
Use a dry white wine such as Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay. Choose a wine that you would enjoy drinking.
For an alcohol-free version, replace the white wine with additional vegetable stock and add an extra teaspoon of lemon juice at the end, if desired.
Freshly grated Parmesan melts more smoothly than packaged pre-shredded cheese. For a strictly vegetarian dish, choose a Parmesan-style cheese made without animal-derived rennet.
For extra spring flavor, add chopped asparagus, fresh herbs, or finely grated lemon zest.
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently with a splash of vegetable stock or water to loosen the consistency.
Must be 21 years of age or older to purchase or consume alcoholic beverages. Please drink responsibly.
