SPRING GREEN RISOTTO
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
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- 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., 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.
Nutrition Facts : Calories 198 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 477mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.
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Saaka Abdul Hakim
[email protected]I love this risotto! It's so easy to make and it's always delicious.
Khudabux Khuhawar
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Prince Hanif
[email protected]I'm not sure what went wrong, but my risotto turned out really gummy. I think I stirred it too much.
Luis gomez
[email protected]This risotto was a disaster! The rice was undercooked and the whole thing was way too salty.
Aoki Ichigo
[email protected]I would not recommend this recipe. The risotto was too bland and the rice was overcooked.
Nahid Hasan4555
[email protected]This risotto was just okay. It wasn't bad, but it wasn't anything special either.
Sukanto Barai
[email protected]I followed the recipe exactly but my risotto came out too soupy. I think I added too much liquid.
Chinonso Orji
[email protected]This risotto was a bit too bland for my taste. I think I'll add more herbs and spices next time.
Sham Arif
[email protected]I've made this risotto several times and it's always a hit. It's the perfect comfort food for a cold night.
Pak Tech Tube
[email protected]This was my first time making risotto and it turned out great! I followed the recipe exactly and it was perfect.
Alaina Huskey
[email protected]I love this risotto! It's so easy to make and it's always a crowd-pleaser.
Sherzod Mirzayev
[email protected]This risotto was delicious! The rice was cooked perfectly and the flavors were well-balanced. I would definitely recommend this recipe.
Elton Munyama
[email protected]I made this risotto for a dinner party and it was a huge hit! Everyone loved the creamy texture and the vibrant green color. I will definitely be making this again.
Sayed Bilal
[email protected]This risotto was so easy to make and it turned out so delicious. I used fresh asparagus and peas from my garden and it was the perfect spring meal.
Gio Figueroa
[email protected]I'm not usually a fan of risotto, but this recipe changed my mind. The rice was cooked to perfection and the flavors were amazing. I'll definitely be making this again.
RISHI SHRESTHA
[email protected]This risotto was an absolute delight! The combination of fresh spring greens and creamy arborio rice was perfect. I especially loved the addition of lemon zest, which gave the dish a bright and refreshing flavor.