Green risotto with zucchini
4 servings
70 minutes
Green risotto with zucchini is the embodiment of spring on a plate, filled with fresh aromas of greens and the tenderness of creamy rice. Inspired by Italian traditions, this dish combines velvety spinach puree, juicy slices of zucchini, and the piquant flavors of basil and parsley. The wine adds a light acidity while the parmesan enriches the depth of flavor. The dish is characterized by its creamy texture and harmonious balance of tastes, where the freshness of greens complements the softness of rice. It is perfect for a spring dinner or light lunch, impressing with its elegance and refined taste. Served with grated parmesan and a garnish of greens, it creates an atmosphere of true gastronomic delight.
1
Thoroughly wash the spinach, sort it, and remove the tough stems. Wash, peel, and slice the zucchini. Wash the greens and separate the leaves from the stems. Set aside a few leaves for serving.
- Fresh spinach leaves: 300 g
- Baby zucchini (courgette): 2 pieces
- Parsley: 1 bunch
- Green basil: 1 bunch
- Chervil leaves: 30 g
2
Boil a large amount of salted water in a pot. Add spinach and zucchini, and cook for 1 minute. Drain in a colander and let the water drain. Set aside 200 grams from the total amount. Mix the rest with herbs until a puree-like consistency is achieved.
- Fresh spinach leaves: 300 g
- Baby zucchini (courgette): 2 pieces
- Parsley: 1 bunch
- Green basil: 1 bunch
- Chervil leaves: 30 g
3
Peel and dice the onion and garlic. Heat vegetable oil in a large wide pot, add the onion and garlic, and sauté until soft. Add the rice and sauté, stirring constantly, until translucent for 3 minutes. Heat the vegetable broth.
- Onion: 1 head
- Garlic: 1 clove
- Vegetable oil: 2 tablespoons
- Risotto rice: 400 g
- Vegetable broth: 1 l
4
If desired, add white wine to the rice and cook until the liquid evaporates. Continuously add hot vegetable broth, simmering for 25 minutes without covering, until the rice is fully cooked.
- Dry white wine: 125 ml
- Vegetable broth: 1 l
5
Mix the puree of greens, spinach, and zucchini. Cover and simmer for 5 minutes on low heat. Season with salt and pepper. Add grated parmesan, diced butter, 200 grams of remaining vegetables, and mix. Garnish with greens and serve with parmesan.
- Fresh spinach leaves: 300 g
- Baby zucchini (courgette): 2 pieces
- Ground black pepper: to taste
- Sea salt: to taste
- Grated Parmesan cheese: 100 g
- Butter: 50 g