Risotto Verde
Transform your dinner table into a lush, green haven with this vibrant Risotto Verde recipe. This elegant dish combines the creamy texture of classic Italian risotto with the fresh, herbaceous flavors of spinach, basil, and parsley. Blended into a vibrant purée, these greens infuse the Arborio rice with a gorgeous color and irresistible taste. Tender asparagus and sweet peas add delightful pops of texture, while a finish of zesty lemon and Parmesan cheese elevates every bite. Perfect for a vegetarian dinner or a stunning side dish, this spring-inspired risotto is as nutritious as it is indulgent. Ready in just 50 minutes, Risotto Verde is your next go-to recipe for impressing guests or treating yourself to something truly special.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 Yellow onion, finely chopped
- 2 Garlic cloves, minced
- 0.5 cups Dry white wine
- 5 cups Vegetable stock, warmed
- 3 cups Baby spinach leaves
- 1 cup Fresh basil leaves
- 0.5 cup Fresh parsley leaves
- 1 bunch Asparagus spears, chopped into 1-inch pieces
- 1 cup Frozen peas
- 0.5 cups Grated Parmesan cheese
- 1 Lemon, zested and juiced
- to taste Salt
- to taste Black pepper, freshly ground
Instructions
Heat the vegetable stock in a saucepan over low heat and keep it warm throughout the cooking process.
In a large, heavy-bottomed pan, heat the olive oil and 1 tablespoon of butter over medium heat.
Add the chopped onion and cook until softened and translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the Arborio rice and stir to coat it in the oil and butter. Toast the rice for 2 minutes.
Pour in the white wine and cook until it has mostly evaporated, stirring constantly.
Start adding the warm vegetable stock, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next.
Repeat this process for about 20–25 minutes, or until the rice is creamy and cooked through but still slightly al dente.
Meanwhile, bring a pot of salted water to a boil and blanch the asparagus pieces for 2 minutes. Drain and set aside.
In a blender or food processor, blend the spinach, basil, parsley, and 1/4 cup of warm vegetable stock until smooth and vibrant green.
Stir the green spinach-herb purée into the risotto along with the blanched asparagus and peas. Cook for 3–4 more minutes to combine the flavors.
Remove the pan from the heat and stir in the remaining 1 tablespoon of butter, grated Parmesan cheese, lemon zest, and lemon juice.
Season with salt and freshly ground black pepper to taste.
Serve hot, garnished with extra Parmesan cheese and a sprinkle of fresh herbs, if desired.
Nutrition Facts
Calories |
1442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.6 g | 87% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 7462 mg | 324% | |
| Total Carbohydrate | 154.3 g | 56% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 26.4 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 927 mg | 71% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 3005 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.
