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Green Risotto

4 servings

25 minutes

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Ingredients

4servings

Garlic

1 clove

Thyme

2 sprigs

Olive oil

50 ml

Arborio rice

240 g

Dry white wine

100 ml

Chicken broth

700 ml

Butter

60 g

Parmesan cheese

100 g

Stracciatella cheese

200 g

Spinach

200 g

Parsley

50 g

Basil

50 g

Shallots

1 head

Ground black pepper

to taste

Salt

to taste

Cooking steps

1
In a skillet, sauté a whole clove of garlic and thyme in olive oil. Add diced onion and sauté until translucent.
Required ingredients:
1. Garlic: 1 clove
2. Thyme: 2 sprigs
3. Olive oil: 50 ml
4. Shallots: 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.
Required ingredients:
1. Arborio rice: 240 g
2. Dry white wine: 100 ml
3. Chicken broth: 700 ml
4. Salt: to taste
5. Ground black pepper: to taste
6. Butter: 60 g
7. Parmesan cheese: 100 g

3
Blend spinach, basil, and parsley, adding a little water if necessary, until pureed.
Required ingredients:
1. Spinach: 200 g
2. Parsley: 50 g
3. 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.
Required ingredients:
1. Stracciatella cheese: 200 g
2. Olive oil: 50 ml
3. Ground black pepper: to taste
4. Parmesan cheese: 100 g