Spring Risotto (Patrick and Gina Neely) Recipe

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Spring Risotto (Patrick and Gina Neely)
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  1. Add 1 tablespoon butter and olive oil to a large saute pan over medium-high heat. Once butter foams add the onion and saute until tender and soft, about 6 minutes.
  2. Season the onion with salt and pepper. Add the rice and cook while stirring, until you can hear the rice crackle softly, and it becomes translucent around the edges. Add the wine and cook, while stirring, until the wine is almost dry and absorbed.
  3. Once wine has been absorbed, add 1 cup hot broth at a time, stirring until almost all the liquid is absorbed, and then adding more. Cook until the rice is tender, about 25 to 30 minutes.
  4. Stir in the blanched asparagus and peas. Cook until the peas are very bright green and the asparagus is warmed through. Remove from heat and add the remaining 1tablespoon butter and the finely grated Parmesan.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 529.44 Kcal (2217 kJ)
Calories from fat 107.56 Kcal
% Daily Value*
Total Fat 11.95g 18%
Cholesterol 20.77mg 7%
Sodium 1457.12mg 61%
Potassium 628.62mg 13%
Total Carbs 73.59g 25%
Sugars 5.15g 21%
Dietary Fiber 5.18g 21%
Protein 12.77g 26%
Vitamin C 38.7mg 65%
Vitamin A 0.1mg 2%
Iron 3mg 17%
Calcium 134.7mg 13%
Amount Per 100 g
Calories 79.43 Kcal (333 kJ)
Calories from fat 16.14 Kcal
% Daily Value*
Total Fat 1.79g 18%
Cholesterol 3.12mg 7%
Sodium 218.62mg 61%
Potassium 94.32mg 13%
Total Carbs 11.04g 25%
Sugars 0.77g 21%
Dietary Fiber 0.78g 21%
Protein 1.92g 26%
Vitamin C 5.8mg 65%
Iron 0.5mg 17%
Calcium 20.2mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.8
  • 12

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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