Spring Vegetable Risotto Recipe

Name: Spring Vegetable Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup medium-grain rice, such as Arborio, Carnaroli, or Vialone; Nonstick cooking spray; 4 Tbsp unsalted butter, divided; 1 garlic clove, minced; 1 leek, tender white part only, finely chopped; 1 cup packed baby spinach, finely chopped; 1 fennel bulb, wispy ends removed and finely chopped; 1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth; 2 1/2 cups chicken broth; 1 cup shelled fresh fava beans (see Cooks' Note); 1 cup shelled English peas; 1/3 cup freshly grated Parmigiano-Reggiano cheese; Salt and freshly ground black pepper

Servings: persons

1 cup medium-grain rice, such as Arborio, Carnaroli, or Vialone
Nonstick cooking spray
4 Tbsp unsalted butter, divided
1 garlic clove, minced
1 leek, tender white part only, finely chopped
1 cup packed baby spinach, finely chopped
1 fennel bulb, wispy ends removed and finely chopped
1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth
2 1/2 cups chicken broth
1 cup shelled fresh fava beans (see Cooks' Note)
1 cup shelled English peas
1/3 cup freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground black pepper

1
Place the rice in a sieve and rinse under a steady stream of cool water, stirring the grains. When the water runs clear, stop rinsing and shake the sieve to drain off excess water.
2
Coat the inside of a medium rice cooker with nonstick cooking spray. Set the rice cooker to the regular cycle or to quick cook if it's a fuzzy-logic machine. Melt 2 Tbsp of the butter; add the garlic, leek, spinach, and fennel; and saute for 2 to 3 minutes, or until the leek is softened. Add the wine and bring to a boil. Add the rice and chicken broth and stir to distribute the ingredients.
3
Cover the rice cooker and reset to the regular cycle. Set a timer for 15 minutes. When the timer goes off, stir in the fava beans and peas. Cover and allow to steam for an additional 5 minutes on the keep-warm setting or with the machine turned off. (Many rice cookers, including all fuzzy-logic machines, do this automatically.) Stir in the remaining 2 Tbsp butter and the Parmigiano. Season with salt and pepper. Serve immediately.

716

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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: 1 cup medium-grain rice, such as Arborio, Carnaroli, or Vialone, Nonstick cooking spray, 4 Tbsp unsalted butter, divided, 1 garlic clove, minced, and more.

Yes, Spring Vegetable 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 Vegetable Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions