Risotto Verde
User Reviews
5.0
3 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
4 people
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Course
Main Course
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Cuisine
Mediterranean, Italian
Risotto Verde
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The main trick with risotto and risotto verde in particular is cooking the rice by absorption by gradually adding liquid as it is absorbed by the rice.
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Ingredients
- 2 cups risotto rice
- 1 onion , finely minced
- 8 oz. green asparagus
- 2 oz. spinach
- ½ cup dry white wine
- 4 cups vegetable broth (hot)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 5 oz. parmesan
- salt
- pepper
Instructions
- Grate 3 oz (90g) of parmesan. Keep the rest for shavings.
- Slightly peel the asparagus from below the tip to the bottom.
- Cook the asparagus in a large volume of salted boiling water for about 8 minutes. Then, plunge them into a large bowl with iced water to stop the cooking and maintain the color of the vegetable.
- Drain the asparagus. Dry gently in a paper towel without damaging the tips.
- Cut the asparagus tips to a length of about 2 inches (5cm), then cut them very carefully in half lengthwise. Set aside.
- Cut the remainder of the asparagus into ½-inch (1cm) pieces and set aside.
- Cook the spinach in a large volume of salted boiling water for about 3 minutes, then cool immediately. Drain thoroughly, then chop very roughly. Set aside.
- Cook the onion in a mixture of butter and olive oil for approximately 5 minutes over medium heat until it is tender.
- Then, add the rice and stir for a few minutes until it becomes translucent.
- Deglaze with white wine, stir and wait until the wine has been totally absorbed.
- Pour a ladle of boiling vegetable broth, and wait until the liquid is absorbed before adding another ladle of broth.
- Repeat the process until the rice is well cooked, about 20 minutes.
- Reduce the heat to low, add the asparagus bits, chopped spinach and grated parmesan. Add salt and pepper and stir gently.
- Serve the risotto immediately with a few asparagus tips and parmesan shavings.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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