Cucumber Risotto
2 servings
60 minutes
Cucumber risotto is an exquisite Italian recipe that combines the freshness of cucumber with the richness of classic risotto. Its origin is linked to the search for light summer variations of a traditional dish. The creamy texture of Carnaroli rice is harmoniously complemented by spinach puree, giving the risotto a delicate green hue and deep flavor. White wine adds a refined acidity, while Parmesan contributes a savory saltiness. Fresh cucumber provides a pleasant crunch, balancing the creamy consistency. This dish is perfect for a summer dinner and is served with dill or arugula for added freshness. Light yet rich, it combines simplicity and elegance, allowing one to experience the true taste of Italian cuisine.
1
Preparation: peel the cucumber from the skin and seeds and cut it into cubes. Place spinach in a blender, add the cucumber skin and seeds, and blend. Pass the resulting mixture through a sieve, discard the pulp, and set aside the puree for risotto.
- Cucumbers: 1 piece
- Spinach: 50 g
2
Preparation: chop the onion and garlic and sauté them in a mixture of olive and 1/2 butter with a sprig of thyme over low heat in a deep skillet.
- Shallots: 1 piece
- Garlic: 1 clove
- Extra virgin olive oil: 1 tablespoon
- Melted butter: 20 g
- Thyme: 1 stem
3
Add rice and sauté it until transparent
- Carnaroli rice: 150 g
4
Add wine and let it evaporate, then pour in vegetable broth and leave the rice in the pan with an open lid for 12-13 minutes.
- Dry white wine: 70 ml
- Vegetable broth: 200 ml
5
Evaporate almost all the liquid, add spinach puree, the remaining butter and cream, mix and let it cook for another 2 minutes.
- Spinach: 50 g
- Melted butter: 20 g
- Cream: 50 ml
6
Remove from heat, add parmesan and cucumber, season to taste, mix, and let it sit covered for another 2 minutes.
- Grated Parmesan cheese: 20 g
- Cucumbers: 1 piece
7
When serving, you can sprinkle with chopped dill for freshness or arugula for spiciness.