Spring Green Risotto with Chard, Spinach & Peas
Vegetarian spring risotto with chard, spinach, and peas. A bright, lemony recipe made with olive oil and seasonal greens. Fresh, easy, and satisfying.
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Cooking tools:
- Stove
- Saucepan
- Skillet
- Ladle
- Wooden spoon
- Measuring spoon
- Chef's knife
- Cutting board
- Microplane
- Plate
Ingredients
- 1 ½ cups arborio rice
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 3 tbsp extra virgin olive oil (divided)
- ¾ cup dry white wine (optional)
- 5–6 cups warm vegetable stock
- 3 packed cups spinach
- 2 packed cups rainbow chard — stems finely chopped, leaves roughly chopped
- 1 cup peas (fresh or frozen)
- ½ cup grated Parmesan
- Zest of 1 lemon + squeeze of juice
- Salt & black pepper, to taste
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