Easy Spring Risotto

There’s nothing better than a spring risotto. It requires a lot of stirring, but don’t let that intimidate you. You can substitute your favorite vegetables, such as fresh peas in spring or butternut squash in the fall, in place of the mushrooms and asparagus for a great meal any time of the year. Don’t let risotto’s notorious difficulty scare you—it’s all about stirring regularly! This recipe comes to us from Kristie Middleton’s cookbook, MeatLess: Transform the Way You Eat and Live—One Meal at a Time.

Serves 2

  • 1 tablespoon extra virgin olive oil
    1/2 cup finely chopped yellow or white onion
    1 clove garlic, minced
    1/2 cup Arborio rice
    1 1/2 cups water, 1 1/2 cups low sodium vegetable broth, or 1 1/2 cups water plus low sodium bouillon paste
    sufficient to make 1 1/2 cups per package instructions
    Half bunch—six or so stalks—asparagus, ends trimmed off and cut into 1-inch lengths
    1 cup chopped white button or cremini mushrooms
    1 teaspoon dried thyme
    1 teaspoon dried oregano
    1 teaspoon fresh lemon juice
    Salt and pepper to taste
    Spring of thyme for garnish


In a large saucepan, heat the olive oil on medium. Add the onions and cook for 3 minutes until translucent. Add the garlic and cook for 2 more minutes.

Reduce heat to low.

Add the rice, and then slowly begin adding water or broth 1/4 cup at a time, stirring regularly. Once the water is absorbed, add more. Once you’ve added 1 cup of the water, add the asparagus, mushrooms, thyme, oregano, lemon juice, and salt and pepper to taste. Add the rest of the water and continue stirring regularly. Serve once all the water has been absorbed and the risotto is soft and creamy, about 30 minutes. Garnish with a sprig of thyme.

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Nutrition Information

Easy Spring Risotto

Servings per Recipe: 2

Amount per Serving

Calories:  238

Calories from Fat:  63g

Total Fat:  7g

Saturated Fat:  1g

Cholesterol:  0mg

Sodium:  101mg

Potassium:  568mg

Carbohydrates:  41g

Dietary Fiber:  5g

Protein:  7g

Sugars:  6g

Vitamin A:  18%

Vitamin C:  42%

Calcium:  3%

Iron:  34%

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