Spring Risotto

Spring Risotto

Karen Deputy, NTP Karen Deputy, NTP
4 minute read

Listen to article
Audio is generated by DropInBlog's AI and may have slight pronunciation nuances. Learn more

Spring is my favorite season. I love the flowers blooming, the days warming up a bit, and the sunshine sticking around a lot longer. And just as I am getting tired of the winter squashes and hearty stews, spring delivers some super special produce. 

I also find that the hustle and bustle of the winter season can leave me wanting to slow my pace a bit and enjoy the change of seasons. There is still a chill in the air, especially in the evenings, and I’m not ready for gazpacho just yet, but I am ready for a recipe to celebrate spring. Risotto to the rescue. 

Cooking risotto is a simple process, but it is time-consuming. I enjoy slowing down, playing some of my favorite tunes, and being mindful as I create a dish the entire family enjoys. This is not a last-minute throw-together meal, risotto is an intentionally slow-cooked dish. 

This risotto is full of springtime flavors, courtesy of fennel and peas. Barely cooked asparagus is also a wonderful addition to this risotto. Parsley and lemon add brightness that will put you in a springtime mood. 

Arborio rice is a must for any risotto. Other varieties of rice will not work in this dish, arborio rice when slowly cooked releases a starch that gives risotto its signature creamy consistency. Luckily, it can be found in many grocery stores and online specialty shops. 

Spring Risotto

Serves 4-6

  • 6 cups chicken bone broth

  • 1 medium fennel bulb

  • 2 tablespoons olive oil

  • 1 medium onion, minced

  • 1 ½ cups Arborio rice

  • ⅓ cup white wine (Pinot Grigio recommended)

  • 1 cup peas (fresh or frozen)

  • ½ cup grated parmesan cheese
  • 2 tablespoons parsley leaves, chopped

  • 1 lemon

  • Salt and pepper to taste

  1. Bring the chicken bone broth to a low simmer in a medium saucepan.

  2. Dice the fennel bulb into ½ inch pieces. Mince 2 tablespoons of fennel fronds. 

  3. Heat olive oil in a large pot over medium heat. Add onion and saute about 3 minutes until softened. 

  4. Add diced fennel, salt and pepper to onion and saute for 6 minutes, until vegetables start to lightly brown. 

  5. Add ½ cup of warmed bone broth to vegetables and cook for about 3 minutes, fennel should be soft. 

  6. Add the arborio rice to the pot and cook for 1 minute, stirring constantly. 

  7. Add the wine to the pot and cook, stirring constantly, for another 2 minutes.

  8. Continue to add the warm broth  ½ cup at a time, stirring occasionally. The rice will absorb the liquid, and that is when you should add another ½ cup of warm broth. You will continue this process until the rice is creamy and soft, about 25 - 30 minutes. (hot water can be used if you run out of bone broth)

  9. Remove the risotto from the heat. Stir in peas, parmesan cheese, parsley, and fennel fronds to the risotto. 

  10. Right before serving, squeeze lemon over the risotto taking care not to add lemon seeds.  Salt and pepper to taste. 

Serve the risotto alongside some grilled chicken or italian sausage, and a green salad for a perfectly balanced springtime meal. 

About the Author

Karen became a Nutritional Therapy Practitioner after her own medical crisis and autoimmune diagnosis led her on a journey of discovering how vital proper nutrition is to feeling happy and healthy. She became passionate about helping others regain their energy and sense of well-being through food and lifestyle choices. Karen lives in Southern California with her family and can be found outdoors most of the time. She loves helping clients find the joy of creating delicious foods that nourish their mind, body and spirit. Read more about Karen.

The information presented on this website is intended for educational purposes only. Statements within this site have not been evaluated or approved by the Food and Drug Administration. This content is not intended to diagnose, treat, cure, or prevent any specific condition or disease, nor is it medical advice and should not be considered a substitute for professional medical expertise. Readers of this content are advised to consult their doctors or qualified health professionals regarding specific health conditions or concerns. One should always consult a qualified medical professional before engaging in any dietary and/or lifestyle change or new health program. Curated Wellness does not take responsibility for any health consequences of any person or persons following the information in this educational content. 

« Back to Blog