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Risotto verde (Green Risotto)

Total Time45 minutes

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

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.