Emerald Risotto
Creamy, vibrant, and packed with garden-fresh flavors, Emerald Risotto is a stunning dish that brings a pop of color and taste to your table. This recipe combines velvety arborio rice, a lush spinach-basil purée, and tender asparagus for a dish that's as visually striking as it is delicious. Simmered in warm vegetable broth and infused with aromatic garlic, white wine, and a hint of lemon zest, this risotto is the perfect balance of richness and brightness. Finished with Parmesan cheese and butter for a luxurious texture, it's an elegant meal that's surprisingly simple to prepare. Ideal for vegetarians or anyone seeking a refined, plant-forward dinner, Emerald Risotto is a true celebration of fresh, seasonal ingredients.
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Recipe Information
Ingredients
- 1.5 cups arborio rice
- 4 cups fresh spinach
- 1 bunch asparagus
- 5 cups vegetable broth
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion
- 3 garlic cloves
- 0.5 cups white wine
- 0.5 cups Parmesan cheese
- 1 teaspoon lemon zest
- 0.25 cups fresh basil
- to taste salt
- to taste black pepper
Instructions
Heat the vegetable broth in a saucepan over low heat and keep warm throughout the cooking process.
Trim the woody ends of the asparagus and cut the stalks into 1-inch pieces. Set aside.
In a large pot, heat 2 tablespoons of olive oil over medium heat.
Finely dice the onion and mince the garlic cloves. Add them to the pot and sauté until the onion becomes translucent, about 3-4 minutes.
Add the arborio rice to the pot and stir thoroughly, toasting it lightly for 1-2 minutes, until the grains are coated with oil and slightly translucent at the edges.
Pour the white wine into the pot and stir continuously until it has mostly evaporated.
Begin adding the warm vegetable broth one ladle at a time, stirring frequently and waiting for each addition to be absorbed before adding more. This process should take about 18-20 minutes.
Steam the asparagus pieces in a small pot or microwave until tender but still bright green. Set aside.
While the risotto is cooking, blanch the spinach briefly in boiling water, then transfer it to a blender with the fresh basil. Blend until smooth, adding a tiny splash of water if necessary to make a puree.
Once the rice is creamy and al dente, stir in the spinach-basil puree and mix until fully incorporated.
Add the steamed asparagus to the pot, stirring gently to combine.
Remove the pot from the heat and stir in the butter, grated Parmesan cheese, and lemon zest.
Taste and season with salt and black pepper as needed.
Let the risotto sit for 2 minutes before serving to allow the flavors to meld. Serve hot and garnish with additional Parmesan or fresh basil, if desired.
Nutrition Facts
Calories |
1564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.7 g | 82% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 5275 mg | 229% | |
| Total Carbohydrate | 195.3 g | 71% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 31.1 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 472 mg | 36% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 3345 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
