Risotto verde is a deliciously creamy spring green risotto with an eye-catching color and a taste to remember. The vibrant green sauce has spinach, leeks, asparagus and peas — just everything you need for an elegant spring dish.
I’ve been all about recipes with green ingredients in them lately, like this Chicken Asparagus Pasta or this super simple Orzo with Asparagus and Peas, but this risotto verde recipe definitely takes the top spot.
It has everything I ever wanted in a spring dish, from fresh leeks and spinach to plump asparagus and peas. It’s a symphony of spring greens made even better with tangy goat cheese and optional crispy pancetta.
What you’ll need
Spinach — Fresh spinach is best for extra vibrancy, and it gives the risotto that bright green color. Frozen works in a pinch, but you’ll have to thaw it before blending.
Soft goat cheese — Go with a good quality soft goat cheese, and feel free to add more if you like.
Pancetta — This is optional but I like the extra layer of flavor. Omit to make the green risotto vegetarian.
Leek — Perfect for that spring vibe, but you can also use shallots or regular onions.
Garlic — I always add a little extra because… garlic.
Carnaroli rice — The best rice for creamy risotto that remains perfectly al dente. You can also use Arborio rice for similar results.
Dry white wine — This is what gives the risotto that “restaurant-quality” flavor.
Asparagus — Remove the wooden ends of the asparagus and use just the tender tips.
Peas — Fresh are great when in season, but good quality frozen ones work perfectly well.
Parmesan — Freshly grated is always the way to go; the pre-grated stuff just doesn’t compare!
How to make risotto verde
This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.
Prepare the green sauce: Blend the spinach, goat cheese, and vegetable stock together until smooth.
Cook the pancetta and aromatics: Sauté the pancetta until crispy, then set aside. In the same pan, cook leeks and garlic until softened.
Cook the risotto: Add the rice to the pan, toast briefly, then add wine and cook until evaporated. Gradually stir in vegetable stock, one cup at a time, until rice is almost cooked.
Finish the dish: Stir in asparagus, peas, green sauce, and remaining stock. Cook until rice is al dente and creamy. Finally, mix in the pancetta and Parmesan, season, and serve with optional extra goat cheese.
Substitutions and variations
- Try other leafy greens for your green sauce, like kale, chard or arugula.
- Use Pecorino Romano or Grana Padano instead of grated Parmesan.
- Add some other veggies, such as zucchini or mushrooms, for even more texture.
- Stir in some half and half towards the end of cooking for even more creaminess.
What to serve with green risotto
This spring green risotto is a great meal on its own, but you can also serve it as a side for grilled chicken, shrimp or seared scallops. It’s also great with roasted vegetables such as asparagus or broccoli.
Leftovers and storage
- This risotto verde is best served immediately.
- If you have leftovers, it’s best to reheat them in the microwave. Use a medium setting and stir frequently to ensure the risotto is heated uniformly.
- I don’t recommend freezing this risotto.
Ingredients
- ▢2 cups (60 g) fresh spinach
- ▢4 cups (1000 ml) vegetable stock, divided
- ▢4 oz (120 g) soft goat cheese, plus more for garnishing
- ▢1 tablespoon olive oil
- ▢4 oz (120 g) pancetta
- ▢1 medium leek, sliced
- ▢2 garlic cloves, finely chopped
- ▢1 cup (200 g) carnaroli rice
- ▢⅓ cup (75 ml) dry white wine
- ▢½ lb (250 g) asparagus tips, cut into small pieces
- ▢½ cup (75 g) peas, fresh or frozen
- ▢⅓ cup (30 g) Parmesan, grated
- ▢Salt and freshly ground black pepper to taste
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Instructions
- Place the fresh spinach, ¼ cup vegetable stock and soft goat cheese in a blender and blitz until smooth. Set it aside.2 cups fresh spinach4 oz soft goat cheese
- Heat the olive oil in a large skillet or pot and cook the pancetta for a couple of minutes over medium heat until slightly crispy. Remove it from the pan and set aside.1 tablespoon olive oil4 oz pancetta
- In the same pan, add the leeks and garlic and cook for 2-3 minutes until softened.1 medium leek2 garlic cloves
- Stir in the rice and toast it for a minute, stirring from time to time.1 cup carnaroli rice
- Pour the white wine and continue to cook until it mostly evaporates.⅓ cup dry white wine
- Start adding the vegetable stock one cup at a time. Stir until almost no liquid remains, then proceed with the next cup.4 cups vegetable stock
- When you only have a cup of stock left, stir in the asparagus, peas, and blended green sauce. Continue cooking, adding any remaining stock as needed, until the rice is al dente and the risotto creamy.½ lb asparagus tips½ cup peas
- Stir in the cooked pancetta and Parmesan, then adjust the seasoning to taste and serve immediately with extra goat cheese on top if you like.⅓ cup ParmesanSalt and freshly ground black pepper to taste
