Green Ivy Risotto
Celebrate the vibrant flavors of fresh greens with this creamy Green Ivy Risotto, a luxurious twist on a classic Italian dish. This recipe combines tender Arborio rice with a medley of leafy herbs, including spinach, parsley, and basil, blended into a verdant puree for a rich and earthy hue. Fresh green peas, zucchini, and a hint of lemon zest add layers of texture and brightness, while Parmesan cheese and butter create the signature creamy finish. The meticulous ladling of warm vegetable broth ensures the perfectly velvety consistency risotto is known for. Easy to follow yet elegant enough for entertaining, this Green Ivy Risotto is your go-to recipe for a colorful, herbaceous, and satisfying meal. Perfect for vegetarians or anyone craving a fresh, garden-inspired twist on comfort food!
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 whole Shallots, finely chopped
- 3 cloves Garlic, minced
- 5 cups Vegetable broth, warmed
- 0.5 cups Dry white wine
- 2 cups Fresh spinach leaves
- 0.25 cups Fresh parsley, finely chopped
- 0.25 cups Fresh basil leaves
- 0.5 cups Parmesan cheese, grated
- 1 cup Green peas, fresh or frozen
- 1 cup Zucchini, finely diced
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 teaspoon Lemon zest
- 0.5 cups Watercress or microgreens (optional, for garnish)
Instructions
Warm the vegetable broth over low heat in a small saucepan. Keep it on a low simmer as you prepare the risotto.
In a large, heavy-bottomed skillet or saucepan, heat olive oil and 1 tablespoon of butter over medium heat.
Add the chopped shallots and minced garlic to the skillet and sauté for 3-4 minutes until they turn translucent and fragrant.
Add the Arborio rice to the pan and stir constantly for 2-3 minutes to lightly toast the grains.
Pour in the white wine and stir until it has been completely absorbed by the rice.
Begin adding the warm vegetable broth one ladleful at a time, stirring frequently to allow the rice to absorb the liquid before adding the next ladle. This process should take 20-25 minutes.
Meanwhile, in a blender or food processor, blend spinach, parsley, and basil with 2 tablespoons of warm broth until smooth. Set the green puree aside.
When the rice is nearly cooked (tender but still with a slight bite in the center), stir in the green puree, green peas, and diced zucchini. Cook for an additional 3-5 minutes, adding more broth as needed to maintain a creamy consistency.
Stir in the remaining 1 tablespoon of butter and grated Parmesan cheese. Mix well to incorporate.
Season the risotto with salt, black pepper, and lemon zest. Taste and adjust seasonings as needed.
Serve the risotto hot, garnished with watercress or microgreens if desired.
Nutrition Facts
Calories |
1419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.5 g | 87% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 6685 mg | 291% | |
| Total Carbohydrate | 147.1 g | 53% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 26.4 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 874 mg | 67% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 3022 mg | 64% | |
*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.
