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    Home » Recipes » Italian Recipes

    Spring Pea, Leek and Spinach Risotto

    Published: May 17, 2022 · Modified: Jun 5, 2022 by Samantha Ferraro · This post may contain affiliate links · 18 Comments

    Jump to Recipe

    Spring pea, leek and spinach risotto is light, creamy and full of bright flavors, including fresh lemon zest, savory sauteed leeks, tender spinach and sweet peas.

    Spring pea and spinach risotto is light and full of bright flavors, including lemon zest, savory sauteed leeks, tender spinach and sweet peas.

    Spring Spinach Risotto

    May I introduce you to my favorite spring dinner recipe yet. A decadently creamy and bright spinach risotto featuring some of the spring seasons best ingredients.

    Classic risotto begins with savory sauteed leeks and deglazed with a splash of dry white wine. As soon as the arborio rice begins to tenderize, sweet spinach, peas and lemon zest are gently stirred in, creating a lovely light and flavorful spring risotto.

    The beautiful thing about risotto is that it is quite inexpensive yet showcases spectacular flavors.

    Use whatever is in season, such as sweet spring pees for this creamy leek risotto or make butternut squash risotto in the fall.

    Texture of Risotto

    Perfect risotto should "all'onda" in Italian or "flowing with a wave".

    Risotto should never be too "gummy" or thick, but when poured onto the plate, should flow nicely and spread evenly.

    To achieve that glorious creamy texture, have more simmering stock then you'll think you will need. As the risotto slows down cooking at the very end, I like to finish with one last ladle of warmed stock to reach that creamy texture.

    Spring Pea Risotto Ingredients

    • Low sodium or homemade vegetable stock
    • Arborio rice
    • Leeks
    • Garlic
    • Fresh spinach
    • Peas
    • Lemon zest and juice
    • White wine- Pinot Gris or Pinot Grigio or Sauvignon Blanc
    • Butter and Olive oil
    • Parmesan Cheese

    Best Wine for Risotto

    Whenever I get asked about wine, I also like to ask what the person likes to drink, because ultimately, you will be reducing the flavor of wine into the recipe.

    For this light spring spinach risotto, my preference is a dry white wine, such as a Pinot Gris or Pinot Grigio or even a crisp Sauvignon Blanc, to mimic the citrus notes from the lemon.

    Spring pea and spinach risotto is light and full of bright flavors, including lemon zest, savory sauteed leeks, tender spinach and sweet peas.

    How to Make Spring Leek and Spinach Risotto

    1) In a large and wide pan, saute onion and garlic and leeks until soft but not brown on medium heat. When done add rice and toss to coat.

    In a large and wide pan, saute onion and garlic and leeks until soft but not brown on medium heat. When done add rice and toss to coat.

    2) While onions and leeks are cooking, have stock simmering in a pot.

    3) Pour wine into risotto and stir until absorbed. Next, use a ladle to add stock to the rice. 1-2 ladlefuls at a time until rice absorbs all the liquid. Continue to do this for about 20-22 minutes. 

    (*Note: Use your spoon to stir rice. If there is little liquid left in the pan, that's when you should add more.)

    Pour wine into risotto and stir until absorbed. Next, use a ladle to add stock to the rice. 1-2 ladlefuls at a time until rice absorbs all the liquid. Continue to do this for about 20-22 minutes. 


    4) At about 15-18 minutes in, taste the rice for doneness. Season risotto with salt and pepper.

    5) When rice is ready, stir in lemon zest and spinach and gently toss to cook spinach.

    6) Turn off heat and add 1 tablespoon of butter, peas and another small ladle of stock. Stir once more.

    When rice is ready, stir in lemon zest and spinach and gently toss to cook spinach. Turn off heat and add 1 tablespoon of butter, peas and another small ladle of stock. Stir in Parmesan cheese.

    7) Grate in Parmesan cheese and stir gently to thicken. Ladle risotto onto plates and garnish with basil and a squeeze of lemon juice and additional Parmesan cheese, if desired.

    Spring pea and spinach risotto is light and full of bright flavors, including lemon zest, savory sauteed leeks, tender spinach and sweet peas.

    Recipes to Serve with Risotto

    • Roasted Garlic and Herb Focaccia
    • Italian Peppers and Onions
    • Homemade Caesar Salad
    • Amaretto Tiramisu

    Spring Leek, Pea and Spinach Risotto

    Samantha Ferraro

    LittleFerraroKitchen.com

    Spring pea and spinach risotto is light and full of bright flavors, including lemon zest, savory sauteed leeks, tender spinach and sweet peas.
    5 from 17 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Dinner, Main Course
    Cuisine Italian
    Servings 4 servings
    Calories 332 kcal

    Equipment

    skillet
    Microplane

    Ingredients
     
     

    • Olive oil
    • 2 leeks cleaned and sliced
    • ½ small yellow onion diced
    • 2 garlic finely chopped
    • 1 cup Aborio rice
    • 1 cup white wine Pinot Gris or Pinot Grigio
    • 6-8 cups low-sodium vegetable stock simmering
    • Salt and pepper
    • 1 tablespoon lemon zest
    • 1 cup spinach
    • 1 cup peas frozen or fresh
    • 1 tablespoon butter
    • Freshly grated Parmesan cheese
    • Lemon wedges for serving
    • Basil leaves roughly torn, for garnish

    Instructions
     

    • In a large and wide pan, drizzle with olive oil adn place over medium heat. Saute leeks, chopped onion and garlic until soft but not browned.
    • Once onions are tender and translucent, stir in rice so all grains are evenly coated with the oiil.
    • While onions and leeks are cooking, have stock simmering in a pot.
    • Pour white wine into risotto and stir until absorbed. Stir in 1-2 ladlefuls of warmed stock at a time and continue stirring until rice absorbds liquid.
      Continue to do this for about 20-22 minutes.
    • At about 15-18 minutes in, taste the rice for doneness and season with salt and pepper.
    • Once rice is ready, stir in lemon zest and spinach and gently toss to cook spinach.
    • Turn off heat and add 1 table of spoon butter, peas and another small ladle of stock and stir to combine. Stir in grated Parmesan cheese and teaste for seasoning.
    • Ladle risotto onto plates and garnish with basil and a squeeze of lemon and additional Parmesan cheese, if desired.

    Notes

    You may use all or less of the stock mentioned, depending how much your rice soaks up the liquid. After about 20 minutes of cooking, continually taste the rice for doneness.

    Nutrition

    Calories: 332kcalCarbohydrates: 58gProtein: 6gFat: 3gSaturated Fat: 2gCholesterol: 8mgSodium: 1221mgPotassium: 301mgFiber: 4gSugar: 7gVitamin A: 2437IUVitamin C: 23mgCalcium: 51mgIron: 4mg
    Keyword lemon risotto, pea risotto, spinach risotto, spring pea risotto, spring risotto
    Did you make this recipe?Let us know by leaving a comment and 5 star rating!

    This post was originally published in May, 2014 and republished in May, 2022 with added nutritional information.

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    Reader Interactions

    Comments

    1. Liz says

      May 09, 2014 at 6:29 am

      5 stars
      What a perfect spring risotto!!! Gorgeous and irresistible!!! I'd love a bowl on this rainy spring day!

      Reply
    2. Debra says

      May 09, 2014 at 3:19 pm

      5 stars
      I love a good risotto, especially with spring veggies!

      Reply
      • Samantha says

        May 10, 2014 at 11:01 am

        Thank you so much Debra!

        Reply
    3. Carolyn G says

      May 11, 2014 at 5:36 am

      5 stars
      I make an orzo pasta with fresh spinach and cherry tomatoes

      Reply
      • Samantha says

        May 11, 2014 at 8:30 pm

        That sounds wonderful!

        Reply
    4. Simone says

      May 11, 2014 at 11:13 pm

      5 stars
      O that looks wonderful and healthy for sure. I have a weak spot for risotto and make it quite often as it is so versatile and adaptable. In fact you've just convinced me I need to be making risotto tonight!

      Reply
      • Samantha says

        May 13, 2014 at 8:44 am

        Hi Simone! Isn't risotto so beautiful?? I'd love to make a mushroom one next!

        Reply
    5. Annie @Maebells says

      May 13, 2014 at 10:35 am

      5 stars
      I have been on such a green pea kick lately, I have got to try this!

      Reply
      • Samantha says

        May 14, 2014 at 7:13 am

        Green peas are awesome!!! Thanks Annie 🙂

        Reply
        • Adrienne says

          March 14, 2016 at 11:28 am

          5 stars
          The title says peas but there are no peas in this recipe!

          Reply
          • Samantha says

            March 14, 2016 at 1:01 pm

            Hi Adrienne! Sorry about that...they are in the instructions but forgot to add then to the ingredient list! I used 1 cup frozen peas!

            Reply
    6. Giangi Townsend says

      May 18, 2022 at 11:42 am

      5 stars
      That looks amazing and my favorite ingredients too. On my list to be made for my family.

      Reply
    7. Andrea says

      May 18, 2022 at 3:43 pm

      5 stars
      love this risotto so much! creamy and delicious!

      Reply
    8. Natalie says

      May 19, 2022 at 1:45 am

      5 stars
      My kids love rice, so I keep searching for varieties. They loved your recipe, thanks!

      Reply
    9. Katie says

      May 19, 2022 at 6:06 am

      5 stars
      Love this risotto! So simple and so delicious!

      Reply
    10. nancy says

      May 19, 2022 at 3:13 pm

      5 stars
      nice and healthy risotto! i love it

      Reply
    11. Jacqui says

      May 19, 2022 at 8:18 pm

      5 stars
      I adjusted the recipe a bit to fit to my dietary needs, and it works just great! So delish and comforting!

      Reply
      • Samantha says

        May 27, 2022 at 11:04 am

        Thank you Jazqui!!

        Reply

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