Green Spring Time Risotto

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Skill Level
Preparation Time 20 minutes Total Time 45 minutes
Servings 4 Cost Per Serving $3.15
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Green Spring Time Risotto
2 cupsBasil
2 clovesGarlic
3 tbspExtra Virgin Olive Oil
2 tbspLemon Juice
1/4 tspSea Salt
1 cupArborio Rice
1 LVegetable Stock
1/4 cupShallots or Onion, finely chopped
10 to 12Asparagus Spears, cut into 1 inch pieces
1 cupFresh or Frozen Green Peas
1 lbShrimp (optional), raw
2 tbspPesto
2 tbspOlive Oil
To TasteSea Salt and Freshly Ground Black Pepper


  1. To prepare the pesto, blend all ingredients in a food processor until smooth, but not over pureed. Transfer to an airtight container.
  2. For the risotto, heat olive oil in a large sauté pan over medium heat. Add shallots and cook until transparent. Add the rice and stir through.
  3. Add stock 1 ladle at a time to the rice, cooking out the liquid each time before adding another ladle. After 4 ladles of stock, add 1 tbsp of pesto and asparagus.
  4. Continue adding stock and stirring until rice is mostly cooked but still has a slight bite. Add the shrimp, peas and remaining pesto. Stir through with one last ladle of stock.
  5. Remove from heat and allow the shrimp to gently cook in the risotto.
  6. Season to taste. Top with some sharp cheese and a drizzle of olive oil.


  • ​Asparagus is rich in saponins, plant nutrients that may help lower inflammation. In cell and animal studies, saponins have shown promise for lowering stress and prevented cancer cells from spreading, particularly in the liver.
  • Shrimp contains cholesterol so people with high cholesterol might avoid it. We now know that cholesterol in our food has very little effect on the cholesterol in our blood. It’s saturated and trans fats that raise cholesterol and should be limited. Shrimp are low in saturated fat and are a source of protein, iron and selenium. Selenium protects healthy cells from damage and may help lower cancer risk.
  • Green peas contain a plant nutrient called coumestrol that may help protect against stomach cancer. In one study, having 2 mg of coumestrol from green peas and other legumes every day was linked to a lower risk of stomach cancer. ¼ cup of green peas has at least 2 mg of coumestrol.