There’s something magical about a perfectly creamy risotto. It’s the ultimate comfort food, and this vibrant spring version is a celebration of the season! We’re talking tender Arborio rice swirled with bright green spinach, sweet peas, and a hint of fresh tarragon. The crisp radishes and green onions add a delightful crunch, making every spoonful a perfect balance of creamy, fresh, and savory. Get ready to fall in love with your new favorite weeknight-elegant meal!
Ingredients
• 2 cloves garlic, minced
• 2 tablespoons / 30 ml olive oil
• 1 cup / 200g uncooked Arborio rice
• 1/2 cup / 60g thinly sliced carrot
• 3 1/2 cups / 840 ml vegetable broth
• 2 cups / 60g fresh spinach leaves, coarsely chopped
• 1 cup / 150g frozen peas
• 2 ounces / 55g Parmigiano-Reggiano cheese, shredded, plus more for serving
• 1/3 cup / 30g thinly sliced green onions
• 1/4 cup / 30g fresh radishes, cut into thin wedges
• 2 teaspoons snipped fresh tarragon
Instructions
1. In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the Arborio rice and toast, stirring constantly, for about 5 minutes until the edges of the grains are translucent and golden. Remove from the heat and stir in the sliced carrot.
2. While the rice is toasting, pour the vegetable broth into a separate medium saucepan. Bring it to a boil, then reduce the heat to low to keep it at a gentle simmer.
3. Return the rice saucepan to medium heat. Add 1 cup of the hot broth to the rice, stirring constantly until the liquid is almost completely absorbed. Continue adding the remaining broth, about 1/2 cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process will take about 20-25 minutes.
4. Once the last addition of broth has been mostly absorbed, the rice should be creamy and cooked al dente (tender with a slight bite). If it’s still too firm, add a splash more hot water or broth and cook for another minute.
5. Remove the risotto from the heat. Vigorously stir in the chopped spinach, frozen peas, shredded Parmigiano-Reggiano, green onions, radishes, and fresh tarragon. The residual heat will wilt the spinach and warm the peas perfectly. Serve immediately, garnished with extra cheese shards if desired.
Nutritional Information
• Calories: 191
• Total Fat: 7g
• Saturated Fat: 2g
• Cholesterol: 7mg
• Sodium: 723mg
• Carbohydrates: 25g
• Fiber: 2g
• Protein: 7g
Pro Tips
• Always keep your broth at a gentle simmer in a separate pot. Adding cold liquid to the hot rice will shock the grains and ruin the creamy texture.
• The constant, gentle stirring is what releases the starches from the Arborio rice, creating that signature creaminess without needing heavy cream. Put on some music and enjoy the process!
• Taste the rice as you get to the end of the broth. You’re looking for ‘al dente’ – tender with a slight bite in the center. Mushy risotto is a sad risotto!
FAQ
Q: Can I make this spring risotto vegan
A: Yes, you can easily make this risotto vegan. Simply substitute the Parmigiano-Reggiano cheese with a high-quality vegan parmesan alternative or 2-3 tablespoons of nutritional yeast for a cheesy, savory flavor. Also, ensure your vegetable broth is certified vegan.
Q: How can I add more protein to this vegetarian risotto
A: To boost the protein content, consider stirring in a cup of cooked chickpeas or white beans along with the spinach and peas at the end. You could also serve it alongside some pan-seared tofu or top it with toasted pine nuts for extra protein and crunch.
Q: What is the best way to store and reheat leftover risotto
A: Store any leftover risotto in an airtight container in the refrigerator for up to 3 days. To reheat, place the risotto in a saucepan over low heat with a splash of vegetable broth or water. Stir gently and constantly until it’s heated through and has regained its creamy consistency. The stovetop method is highly recommended over microwaving.
Q: Is this vegetarian risotto recipe gluten-free
A: Yes, this recipe is naturally gluten-free. Arborio rice does not contain gluten, and all other ingredients listed are also gluten-free. Just be sure to double-check the label on your vegetable broth to ensure it is certified gluten-free.
