The Best Ina Garten Spring Green Risotto Recipe For All Seasons
Ina Garten's Spring Green Risotto blends vibrant veggies and creamy perfection in every bite. The secret to this refreshing twist on a classic recipe awaits in
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Cooking tools:
- Microplane
- Grater
- Skillet
- Chef's knife
- Cutting board
- Ladle
- Measuring cup
- Wooden spoon
- Saucepan
- Stove
- Plate
Ingredients
- 200g arborio rice or vialone nano rice
- 1L hot vegetable stock
- 150g frozen peas, thawed
- 100g sugar snap peas, trimmed, halved
- 1 bunch asparagus, trimmed, thinly sliced
- 1 zucchini, thinly sliced
- Large handful baby spinach
- 60g (2.1 ounces) unsalted butter
- ½ cup (40g) finely grated parmesan, plus extra to serve
- 1 tablespoon olive oil
- ½ leek, white part only, chopped
- 2 garlic cloves, finely chopped
- 100ml (3.4 fluid ounces) vermouth or dry white wine
- Coarsely chopped thyme and mint leaves
- Finely grated lemon zest
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