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Spring Green Risotto

 Spring Green Risotto
Once a week, I create a new recipe for my blog, An Officer and a Vegan. I first made this risotto when I needed something cheerful and comforting. It would be fantastic with asparagus, zucchini or summer squash, but use whatever veggies are in season. —Deanna McDonald, Kalamazoo, Michigan
8 ServingsPrep: 15 min. Cook: 30 min.


  • 1 carton (32 ounces) vegetable stock
  • 1 to 1-1/2 cups water
  • 1 tablespoon olive oil
  • 2 cups sliced fresh mushrooms
  • 1 medium onion, chopped
  • 1-1/2 cups uncooked arborio rice
  • 2 garlic cloves, minced
  • 1/2 cup white wine or additional vegetable stock
  • 1 teaspoon dried thyme
  • 3 cups fresh baby spinach
  • 1 cup frozen peas
  • 3 tablespoons grated Parmesan cheese
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • In a large saucepan, bring stock and water to a simmer; keep hot. In
  • a Dutch oven, heat oil over medium-high heat. Add mushrooms and
  • onion; cook and stir 5-7 minutes or until tender. Add rice and
  • garlic; cook and stir 1-2 minutes or until rice is coated.
  • Stir in wine and thyme. Reduce heat to maintain a simmer; cook and
  • stir until wine is absorbed. Add hot stock mixture, 1/2 cup at a
  • time, cooking and stirring until stock has been absorbed after each

2 of 2

Spring Green Risotto (continued)

Directions (continued)

  • addition, until rice is tender but firm to the bite and risotto is
  • creamy. Stir in spinach, peas, cheese, vinegar, salt and pepper;
  • heat through. Serve immediately. Yield: 8 servings.
Nutritional Facts: 3/4 cup equals 198 calories, 3 g fat (1 g saturated fat), 2 mg cholesterol, 477 mg sodium, 37 g carbohydrate, 2 g fiber, 5 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.