Risotto verde (Green Risotto)

Name: Risotto verde (Green Risotto)
Total time: 45 min
Yield: 1 serving
Ingredients: 400 g 14 oz rice for risotto; 1 medium onion or 2 shallots; A splash of white wine; 200 g 7 oz spinach; broth; 100 g 3-1/2 oz freshly grated Parmesan cheese; 1-2 Tbs butter or heavy cream

User Reviews

0.0

0 reviews

Unrated

Total Time
45 mins
Course
Soup

Risotto verde (Green Risotto)

Iris Warren

Report

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Share:

I Made This!

Be the first!

Print

9 people printed this

Save this

Be the first!

Ingredients

400 g 14 oz rice for risotto
1 medium onion or 2 shallots finely minced
A splash of white wine
200 g 7 oz spinach
broth preferably homemade, q.b.
100 g 3-1/2 oz freshly grated Parmesan cheese
1-2 Tbs butter or heavy cream

Add to Shopping List

Instructions

You simply follow the basic recipe for making a risotto in bianco, starting with a soffritto of onion or shallot sautéed in butter—and I think butter tastes best here—and proceed to add your rice, then a splash of white wine, then ladlefuls of broth, one by one, until the rice is almost done.
Then add some baby spinach, which you will have rinsed well of any grit and puréed in a blender with a bit of broth until perfectly smooth. Continue until the rice is done al dente, then proceed to the usual mantecatura, adding grated parmesan cheese and a dab of butter or—as I prefer—a slurp of heavy cream. The cream is not very orthodox, but I find that it complements the taste of the spinach very well.
Serve immediately, with additional cheese on the side for those who want to top their risotto with it.