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Garden Risotto

With asparagus, spinach and peas, this simple side adds spectacular flavor and tons of health benefits from green veggies. Add some Parmesan cheese, and you've got one delectable dish! —Kendra Doss, Kansas City, Missouri
  • Total Time
    Prep: 20 min. Cook: 25 min.
  • Makes
    8 servings


  • 1/2 pound fresh asparagus, trimmed and cut into 3/4-inch pieces
  • 4-1/2 cups reduced-sodium chicken broth
  • 1 medium onion, chopped
  • 2 teaspoons olive oil
  • 1-1/2 cups uncooked arborio rice
  • 1/2 cup dry white wine or additional reduced-sodium chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups fresh baby spinach
  • 1 cup frozen peas
  • 1/4 cup grated Parmesan cheese


  • Place asparagus in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 2-3 minutes or until crisp-tender. Set aside.
  • Meanwhile, in a small saucepan, heat broth and keep warm. In a large nonstick skillet coated with cooking spray, saute onion in oil until tender. Add rice; cook and stir for 2-3 minutes. Reduce heat; stir in the wine, salt and pepper. Cook and stir until all of the liquid is absorbed.
  • Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.)
  • Add the spinach, peas, cheese and reserved asparagus; cook and stir until heated through. Serve immediately.
Nutrition Facts
3/4 cup: 203 calories, 2g fat (1g saturated fat), 2mg cholesterol, 539mg sodium, 36g carbohydrate (3g sugars, 2g fiber), 7g protein.
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Average Rating:
  • Viki
    Oct 25, 2020

    This recipe is great, I've already done it twice and turned out delicious both times.. and I'm not a great cook :)

  • PenelopeWin
    Mar 17, 2015

    This was a good recipe. I think next time I will add more cheese and serve the asparagus as a side. Easy to make just labor intensive with all the stirring. It tasted great.

  • GailJay
    Apr 1, 2011

    No comment left

  • glshee
    May 19, 2010

    No comment left