Green risotto with white wine
6 servings
60 minutes
Green risotto with white wine is an exquisite dish of Italian cuisine, where tender Arborio rice absorbs the aromas of fresh vegetables and white wine. The dish gained popularity due to its creamy texture and refined lightness of flavor. The bright greens of broccoli and parsley add freshness, while leeks and garlic contribute spicy notes. Dry white wine reveals the depth of flavor, giving the risotto a characteristic tanginess and richness. This recipe is perfect for a festive dinner or a light lunch and can be complemented with parmesan or fresh seafood due to its versatility. The finished risotto is served hot, enjoying its silky texture and harmony of flavors.
1
Chop the onion and garlic into small cubes, slice the leek into rings or thin strips, break the broccoli into small florets, and chop the stem into smaller pieces.
- Onion: 1 head
- Garlic: 2 cloves
- Leek: 400 g
- Broccoli cabbage: 400 g
2
Prepare vegetable or chicken broth and keep it hot.
- Vegetable broth: 0.5 l
3
Pour olive oil into a wide and fairly deep pan, lightly sauté the onion and garlic (for a couple of minutes), then add the leek and broccoli. Simmer for about 5 minutes on low heat.
- Olive oil: 30 ml
- Onion: 1 head
- Garlic: 2 cloves
- Leek: 400 g
- Broccoli cabbage: 400 g
4
Add rice to the vegetables, mix well, and lightly fry, stirring to ensure the rice absorbs the oil. Add wine just enough to slightly cover the rice. Keep on low heat, stirring constantly.
- Arborio rice: 400 g
- Dry white wine: 200 ml
5
When the wine has completely evaporated, start adding broth gradually while constantly stirring. Season with salt to taste. Risotto requires constant attention! The rice should be slightly undercooked, al dente. A couple of minutes before it's done, add chopped parsley.
- Vegetable broth: 0.5 l
- Salt: pinch
- Parsley: 1 bunch