Spring Green Risotto Recipe

Name: Spring Green Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups Low Sodium Chicken Broth; 2 Tablespoons Olive Oil; 1 whole Yellow Onion, Chopped; 2 cloves Garlic, Minced; 1 cup Arborio Rice; 1/2 pounds Asparagus, Cut Into 1-inch Pieces; 2 cups Chopped Baby Spinach Leaves; 3 Tablespoons Chopped Chives; 1 Tablespoon Chopped Thyme Leaves; 1 teaspoon Kosher Salt; 1/2 teaspoons Freshly Ground Black Pepper; 1/2 cups Grated Parmesan Cheese; 2 Tablespoons Basil Pesto

Servings: persons

4 cups Low Sodium Chicken Broth
2 Tablespoons Olive Oil
1 whole Yellow Onion, Chopped
2 cloves Garlic, Minced
1 cup Arborio Rice
1/2 pounds Asparagus, Cut Into 1-inch Pieces
2 cups Chopped Baby Spinach Leaves
3 Tablespoons Chopped Chives
1 Tablespoon Chopped Thyme Leaves
1 teaspoon Kosher Salt
1/2 teaspoons Freshly Ground Black Pepper
1/2 cups Grated Parmesan Cheese
2 Tablespoons Basil Pesto

1
1. Bring the chicken broth to a simmer in a medium saucepan. Then cover the pan and keep broth warm over a low heat.
2
2. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for 4 to 5 minutes, until softened. Add the garlic and cook for about 30 seconds, until fragrant. Add the rice and cook for 2 to 3 minutes, until lightly toasted.
3
3. Add 1/2 cup of chicken broth to the rice and stir for about 2 minutes, until almost completely absorbed. Stir in the asparagus, spinach, chives, and thyme and season with salt and pepper. Continue cooking the rice, adding more broth 1/2 cup at a time and stirring constantly, for 20 to 30 minutes total. Make sure the prior 1/2 cup of broth is absorbed before adding the next 1/2 cup. Continue cooking until the rice is smooth and creamy. Remove from the heat and stir in the cheese and pesto. Serve immediately.

715

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 cups Low Sodium Chicken Broth, 2 Tablespoons Olive Oil, 1 whole Yellow Onion, Chopped, 2 cloves Garlic, Minced, and more.

Yes, Spring Green Risotto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spring Green Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions