New this month
Get the Allrecipes magazine

Emerald Green Risotto


"My husband and I love risotto, but also prefer to eat healthily, so we came up with this compromise between the two. We use homemade stock to keep the fat and salt down. This recipe can easily be made vegetarian or vegan by using veggie stock and leaving out the cheese."
Added to shopping list. Go to shopping list.


1 h servings 368 cals
Original recipe yields 4 servings

On Sale

What's on sale near you.


Sort stores by

We're showing stores near
Update Location
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Heat olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 3 to 4 minutes. Reduce the heat to medium and stir in the celery and white wine.
  2. Cook and stir until the wine has mostly evaporated, then stir in one third of the boiling chicken stock; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. Add the broccoli, peas, zucchini, and green beans during the last 7 minutes of cooking, and cook until tender. Stir in the feta cheese and parsley before serving.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 368 calories; 9.8 g fat; 56.3 g carbohydrates; 11.5 g protein; 8 mg cholesterol; 984 mg sodium. Full nutrition

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 44
  1. 72 Ratings

Most helpful positive review

Great recipe. I followed the recipe exactly, except omitted the broccoli. I would recommend partially precooking fresh green beans. Even though I added them with the first broth addition, they ...

Most helpful critical review

I didn't like this at all. I followed directions exactly and found it sour tasting (vs rich) and for some reason celery was the predominant flavor. I used regular veggie broth but it would have ...

Most helpful
Most positive
Least positive

Great recipe. I followed the recipe exactly, except omitted the broccoli. I would recommend partially precooking fresh green beans. Even though I added them with the first broth addition, they ...

This is one of the best recipes that I've gotten off of I followed it exactly as above and it was wonderful!

My partner and I both thought this was delicious! It turned out great even though this was my first time making risotto. I used a soup pot and made a double batch. This increased the cooking tim...

I liked this. I did leave out the celery and zucchini (personal preference), and added extra broccoli and some carrot to make up for it. Will make again, but probably skip on adding the feta, ...

Extremely delicious and filling and surprisingly cheesy considering how little cheese actually goes into it. It takes quite a while to make (you don't want to cut corners with risotto or the ri...

This recipe is a fantastic starting point for whatever veggies you have. I used courgettes (zucchini), broad beans (flava beans) and broccoli and it was superb. The broad beans were frozen so ...

Yummy!!!! I cheated a little bit and used a mushroom risotto from trader joes. I used the seasoning. Probably made it not low sodium. I added more vegetables, and only cooked them for 3 minut...

This was an awesome risotto recipe-definitely worth the work. I did not have broccoli, so I bumped up the amounts of the other vegetables instead. I also used parmesan cheese instead of feta a...

If you like LEFTOVERS this is the recipe for you. When I first tried it I thought it was just ok... The next day I brought it to work for lunch and WOW it was fantastic. The flavours had infused...