Green risotto with spinach
2 servings
30 minutes
Green risotto with spinach is an elegant dish of Italian cuisine that combines rich flavor and the freshness of greens. It originates from traditional risotto but is enriched with the aromas of spinach and mint, creating a delicate, creamy texture and a light herbal note. White wine adds a slight acidity that highlights the softness of butter and the richness of parmesan. This dish is perfect for a light dinner or special occasions when you want to try something refined. Green risotto not only delights with its taste but also with its bright, appetizing color, making it a true centerpiece on the table. Served hot and garnished with fresh mint leaves, the combination of beans and spinach adds extra nutrition.
1
Clean and finely chop the onion; heat olive oil and 0.5 butter in a deep pan and sauté the onion over medium heat until translucent.
- Onion: 70 g
- Olive oil: 45 ml
- Butter: 50 g
2
Bring the vegetable broth to a boil; add the rice and sauté with the onion, stirring constantly for 1 minute.
- Vegetable broth: 650 ml
- Arborio rice: 200 g
3
Pour 70 ml of white dry wine, let it evaporate, cover the rice with hot broth so that the broth is level with the rice, and simmer at a gentle boil, stirring constantly and adding broth as it evaporates for 18 minutes.
- Dry white wine: 70 ml
4
Bring 500 ml of water to a boil, add the beans and cook for 1.5 minutes, add spinach and mint (set aside 4-5 mint leaves for garnish), stir and drain.
- Green beans: 75 g
- Spinach: 100 g
- Mint: 15 g
5
Slightly chop the beans with herbs in a food processor, but not to a smooth puree, leaving small pieces; grate the parmesan on a fine grater.
- Parmesan (Parmigiano Reggiano): 30 g
6
Mix crushed beans with herbs and the remaining butter into the rice, season with salt and pepper.
- Butter: 50 g
- Vegetable broth: 650 ml
- Mint: 15 g
7
Divide the rice onto plates, sprinkle with parmesan, garnish with mint, and serve.
- Parmesan (Parmigiano Reggiano): 30 g
- Mint: 15 g
