Bright Green Risotto
6 servings
30 minutes
Bright green risotto is the embodiment of freshness and spring mood, infused with Italian traditions. In this dish, delicate Arborio rice absorbs the aroma of white wine, while the creamy consistency is highlighted by butter and Parmesan. The secret of its color lies in a rich green sauce made from spinach and kale, which not only adds vibrancy but also enriches it with nutrients. Thyme adds refined herbal notes, while lemon juice provides a refreshing tang. This risotto is perfect for both a light dinner and a festive table, impressing with its taste and aesthetics. It is prepared with love and attention, and each spoon reveals layers of textures and flavor nuances, creating an unforgettable gastronomic experience.
1
Wash and prepare spinach and kale, removing any tough stems if necessary. Meanwhile, bring the vegetable broth to a boil over medium heat.
- Kale: 90 g
- Spinach: 90 g
- Vegetable broth: 1.8 l
2
Add the prepared greens to the broth, cover with a lid, and cook for 3 minutes or until done.
- Kale: 90 g
- Spinach: 90 g
- Vegetable broth: 1.8 l
3
Carefully place the greens in the blender using tongs, add extra virgin olive oil, and season to taste with sea salt and black pepper.
- Extra virgin olive oil: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
4
Grate 40 grams of parmesan finely in a blender, add 1 ladle of broth, then blend until smooth; add more broth if necessary.
- Parmesan (Parmigiano Reggiano): 70 g
- Vegetable broth: 1.8 l
5
Finely chop the celery, peel and finely chop the onion, then place in a large skillet over medium heat with 1 tablespoon of butter. Cook for 10 minutes or until soft but not changing color, stirring occasionally.
- Celery stalk: 2 pieces
- Onion: 1 head
- Butter: 30 g
6
Add the rice and sauté for 2 minutes, then pour in the white wine and stir until absorbed.
- Arborio rice: 400 g
- Dry white wine: 125 ml
7
Pour the hot broth into a pitcher, then dip a bunch of fresh thyme and stir for added aroma.
- Vegetable broth: 1.8 l
- Thyme: 15 g
8
Pour a decent amount of broth into the pan and wait until it is fully absorbed before adding more. Stir constantly and add a little broth until the rice is soft but still holds its shape - this will take 16-18 minutes.
- Vegetable broth: 1.8 l
9
When the rice absorbs all the broth, gradually add about half of the chopped greens (the rest can be saved for another day or frozen), stirring until it thickens slightly.
- Kale: 90 g
- Spinach: 90 g
10
Turn off the heat, add 1 tablespoon of butter, grate 30 grams of Parmesan cheese and mix.
- Butter: 30 g
- Parmesan (Parmigiano Reggiano): 70 g
11
Season with salt, pepper, and squeezed lemon juice, then cover and let sit for 1-2 minutes before serving.
- Salt: to taste
- Ground black pepper: to taste
- Lemon: 0.5 piece
