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Spring Green Risotto Recipe

Spring Green Risotto Recipe

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, Grand Rapids, Michigan
TOTAL TIME: Prep: 15 min. Cook: 30 min. YIELD:8 servings


  • 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


  • 1. 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.
  • 2. 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 after each addition until stock has been absorbed; continue until the rice is tender but firm to the bite and the mixture is creamy. Stir in spinach, peas, cheese, vinegar, salt and pepper; heat through. Serve immediately. Yield: 8 servings.

Nutritional Facts

3/4 cup: 198 calories, 3g fat (1g saturated fat), 2mg cholesterol, 477mg sodium, 37g carbohydrate (3g sugars, 2g fiber), 5g protein.

Reviews for Spring Green Risotto

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Cook_aholic User ID: 797539 224003
Reviewed Apr. 2, 2015

"Silly to be excited over risotto I suppose but I could leave out the salt and use unsalted broths and really have a great and very versatile low sodium dish. Thanks for the idea!"

randcbruns User ID: 828588 213631
Reviewed May. 17, 2014

"This is a great simple and fresh risotto. I'm always looking for new risotto ideas and this one lightens up a classic risotto and makes it a lovely spring dish. It is also so versatile because you can take out and add veggies that are in season. It grows and changes with the seasons, which is always something I look for in a recipe. You don't get bored that way."

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