Risotto with greens

4 servings

90 minutes

Herb risotto is the embodiment of refined European cuisine, where the traditional Italian recipe blends with the freshness of herbs. The dish's origins trace back to northern Italy, where the soft creamy texture of risotto became a symbol of cozy family meals. White wine adds a light acidity, while sage, asparagus, and fava beans enrich the flavor with natural herbal notes. Baking in the oven allows the depth of aromas to unfold, and crispy sage leaves add an interesting textural contrast. Grated Parmesan completes the composition with its rich, slightly nutty aftertaste. Risotto is perfect as a standalone dish for an exquisite dinner or as a side to light white meat or fish, creating a harmonious balance of freshness and richness.

Energy value per serving

• Calories: 549.5
• Proteins: 13.8g
• Fats: 37.4g
• Carbohydrates: 37g

Ingredients

• Butter: 60 g
• Carnaroli rice: 175 g
• Onion: 1 head
• Dry white wine: 75 ml
• Sage leaves: 12 pc
• Vegetable broth: 510 ml
• Fresh asparagus: 110 g
• Green onions: 1 bunch
• Grated Parmesan cheese: 80 g
• Chives: 1 bunch
• Broad beans: 110 g
• Salt: to taste
• Vegetable oil: 4 tbsp
• Ground black pepper: to taste

Cooking steps

1. Clean and finely chop the onion. Melt butter in a pot, add the onion, and sauté on low heat for 5-7 minutes.

   Required ingredients:

   • Butter: 60 g
   • Onion: 1 head

2. Add rice, stir to coat the grains with butter. Pour in white wine and vegetable broth. Season with crushed sage leaves, half a teaspoon of salt, and ground pepper. Bring the contents of the pot to a boil and transfer to a preheated dish. Stir and bake uncovered in the oven at 150 degrees for 20 minutes.

   Required ingredients:

   • Carnaroli rice: 175 g
   • Dry white wine: 75 ml
   • Vegetable broth: 510 ml
   • Sage leaves: 12 pieces
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Fry whole sage leaves in vegetable oil (the leaves should become crispy). Place the leaves on a plate covered with a paper towel.

   Required ingredients:

   • Vegetable oil: 4 tablespoons
   • Sage leaves: 12 pieces

4. Remove the risotto from the oven, carefully add beans, chopped asparagus, minced green onion, and 2 tablespoons of grated Parmesan. Cook for another 15 minutes.

   Required ingredients:

   • Broad beans: 110 g
   • Fresh asparagus: 110 g
   • Green onions: 1 bunch
   • Grated Parmesan cheese: 80 g

5. Before serving, mix in the chopped chives. Then immediately place the risotto on warmed plates, garnishing with fried sage leaves and the remaining grated Parmesan.

   Required ingredients:

   • Chives: 1 bunch
   • Sage leaves: 12 pieces
   • Grated Parmesan cheese: 80 g