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+ servings

spring green risotto

Servings: 6


  • 1 1/2 tbsp olive oil
  • 1 1/2 tbsp butter
  • 2 shallots minced
  • 3 cups leeks chopped, green and white parts (about 2 leeks)
  • 1 1/2 cups Arborio rice
  • 3/4 cup white wine
  • 1 1/2 cups frozen peas thawed
  • 5 cups chicken broth
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • Kosher salt and pepper to taste
  • 1/3 cup cream cheese cut into pieces
  • 1/2 cup fresh parmesan cheese plus extra for serving
  • 3 tbsp chopped green onions


  • Heat chicken stock in medium pan over medium heat.
  • Once simmer, reduce heat to low and keep warm.
  • In a separate large saucepan, heat olive oil and butter over medium heat.
  • Add shallots and leeks and saute 7 minutes, until they are tender.
  • Add the arborio rice and toss to coat with olive oil, letting it cook for 1 minute. Add the white wine and let simmer until it has been absorbed.
  • Add the chicken broth, 1 cup at a time, waiting until the broth has been completely absorbed before adding more, and stirring constantly.
  • After about 15 minutes of stirring, add peas, lemon zest, and salt and pepper.
  • Continue adding broth and cooking until all is added and it is completely absorbed.
  • This entire process should take 25-30 minutes.
  • When it is completely absorbed, add the lemon juice, cream cheese, and Parmesan cheese, and mix completely.
  • Serve immediately, and top with parmesan and green onions.