Springtime Risotto

The fanciest way to use up your springtime seasonal produce.


  • 4 cups of vegetable broth
  • 1/2 cup of dry white wine
  • 2 tablespoons of olive oil
  • 1 small yellow onion, chopped
  • 1 leek chopped, white and light green parts only
  • 3 cloves of minced garlic
  • 1 teaspoon of poultry seasoning
  • 2 cups of arborio rice
  • Juice and zest of 1 lemon
  • 10 oz. of frozen peas, steamed
  • 1 6 oz. bag of fresh spinach
  • 1/4 cup of chopped basil
  • 1/4 teaspoon of red pepper flakes
  • Salt and pepper to taste


  1. Simmer vegetable broth and white wine in a medium saucepan. In a large sauté pan, heat olive oil until shimmering over medium-high heat.
  2. Add onions and leeks to the large sauté pan and cook for about 5 five minutes or until soft. Add garlic and cook for about 30 seconds before adding poetry seasoning, arborio rice, and lemon juice. Cook for about 30 seconds.
  3. Add about 1/2 cup of the simmering broth and wine mixture to your arborio rice skillet at a time. Cook until rice has mostly absorbed liquid and then add another 1/2 cup of liquid. Continue to do this until you have no more broth/wine mixture left and the rice is fully cooked, having absorbed all of the liquid. Remove from heat.
  4. Add the lemon zest, basil, peas, and spinach. Stir to combine. Add red pepper flakes, salt, and pepper. Serve with roasted and/or steamed broccoli (if you’d like) and enjoy!

*This is not a recipe you can really “set and forget” — the rice absorbing the liquid happens fast so you’ll want to keep a close eye on the risotto!

*Arborio rice is naturally gluten free, and this risotto is no exception.

*The original inspiration for this recipe came from Gwyneth Paltrow’s Amazingly Creamy Risotto with Greens which you can find here.

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