Green Goddess Collagen Risotto (With Anti-Aging Benefits!)
If you’ve been looking for a healthy risotto recipe that’s creamy, delicious, and secretly loaded with beauty benefits—this Green Goddess Collagen Risotto is your new go-to. Packed with vibrant green veggies, zesty lemon, and a scoop of Super Youth Unflavored Collagen, this dish doesn’t just taste amazing—it helps support skin elasticity, gut health, and joint comfort from the inside out.
Whether you’re following a clean eating lifestyle, trying to add more vegetables to your meals, or looking for easy ways to sneak collagen into your diet, this spring risotto checks all the boxes.
Why You’ll Love This Collagen-Packed Risotto
- Supports skin, joints & digestion with hydrolyzed collagen peptides
- Made with clean, whole food ingredients
- Easy to meal prep for healthy lunches or weeknight dinners
- Loaded with fiber-rich asparagus and antioxidant herbs
Super Youth Collagen: The Secret Ingredient to Glow
We added Super Youth Unflavored Collagen to this green goddess risotto because it blends seamlessly into hot dishes without changing the flavor or texture. It’s one of the easiest ways to boost your daily collagen intake—especially if you’re not a fan of smoothies or drinks.
✅ Supports glowing skin
✅ Promotes joint & bone health
✅ Aids in digestion & gut support
✅ Mixes easily into hot dishes like risotto, soups, and sauces
Perfect For:
- A spring-inspired dinner party
- Meal prep with a beauty boost
- Clean eating recipes with collagen
- Vegetarian anti-aging recipes
- High-fiber, gut-friendly meals
A delicious, family-friendly savory dinner
Ingredients
- 1 bunch asparagus - (20 to 30)
- 1 onion - chopped
- 2 tablespoons extra virgin olive oil
- 1/3 cup white wine
- 5 cups vegetable broth
- 1 1/2 cup Arborio rice - (or Cairnaroli rice)
- 1 scoop Unflavored Super Youth
- salt and pepper to taste
- Toppings: 2 spring onions, 1 tablespoon chopped parsley, 2 tablespoons pine nuts, 1 lemon - zest
Steps
- Divide the asparagus tips from the stems. Cut the stems into small chunks and chop the onion.
- Heat the broth in a saucepan and bring to a gentle simmer.
- Heat the olive oil in a large pot. Gently cook the asparagus tips for 3-4 minutes, and set them aside.
- In the same pot, add the onion and sauté for 2-3 minutes, until golden. Add the rice to the pot, and let it toast for 1 minute, constantly stirring to prevent the rice from sticking to the pot and burning. Turn the heat down to medium-low and add the wine. Keep stirring until the wine has evaporated.
- Now let’s cook the rice. Set a timer to 20 minutes. Add the chopped asparagus stems, then start adding the vegetable broth one or two ladle-full at a time. Keep stirring and wait for the rice to absorb most of the broth before adding more. Continue doing this until the rice is cooked.
- Adjust with a bit of salt and pepper, add some chopped parsley, Super Youth, and fresh thyme, and stir well
- Cover with a lid and let the asparagus risotto rest for 3 minutes.
- Serve in individual plates, topped with the asparagus tips, parsley, spring onions, and pine nuts. Vegan parmesan is optional!