Green Risotto
4 servings
25 minutes
Green risotto is the embodiment of spring and freshness in Italian cuisine. Its rich color and delicate creamy texture attract the eye and awaken the appetite. Inspired by traditional risotto, this version gets its twist from greens: spinach, parsley, and basil that give the dish a vibrant hue and fresh aroma. The history of the dish traces back to Italy's culinary culture where risotto symbolizes the northern regions. Velvety stracciatella and aromatic parmesan add creamy depth of flavor while white wine subtly enhances sophistication. Green risotto is perfect for both a romantic dinner and a festive table as it delights not only in taste but also in aesthetics. Enjoy this dish with a glass of white wine, allowing yourself to immerse in the atmosphere of Italian hospitality.
1
In a skillet, sauté a whole clove of garlic and thyme in olive oil. Add diced onion and sauté until translucent.
- Garlic: 1 clove
- Thyme: 2 sprigs
- Olive oil: 50 ml
- Shallot: 1 head
2
Add rice and fry it until white. Pour in wine and evaporate it completely, then add some chicken broth, stirring occasionally until the liquid evaporates, then add broth again and continue this way until the rice is cooked. Season with salt and pepper to taste. Remove from heat, add butter and parmesan, and stir actively until creamy.
- Arborio rice: 240 g
- Dry white wine: 100 ml
- Chicken broth: 700 ml
- Ground black pepper: to taste
- Salt: to taste
- Butter: 60 g
- Parmesan (Parmigiano Reggiano): 100 g
3
Blend spinach, basil, and parsley, adding a little water if necessary, until pureed.
- Spinach: 200 g
- Parsley: 50 g
- Basil: 50 g
4
Add green puree to the risotto and mix. Then add part of the stracciatella and stir lightly for just a couple of turns so it doesn't melt. Plate the risotto after removing the garlic clove and thyme, top with the remaining stracciatella, add a few drops of olive oil, some pepper, and parmesan.
- Stracciatella cheese: 200 g
- Olive oil: 50 ml
- Ground black pepper: to taste
- Parmesan (Parmigiano Reggiano): 100 g
