This risotto verde (aka green risotto) comes together in less than 30 minutes! It’s creamy and comforting, but best of all - it requires NO chopping!
If you’re like me and you can’t be bothered to cook after work, this recipe is for you! Not only it is incredibly delicious, but also packed with nutrients from the spinach.
📖 Recipe
Risotto Verde (Green Risotto)
This risotto verde (aka green risotto) comes together in less than 30 minutes! It’s creamy and comforting, but best of all - it requires NO chopping!
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Servings:
Ingredients
- 300 g spinach, blanched
- 20 g fresh basil or ½ cup packed
- ½ cup water
- 2 tablespoon butter use vegan if needed
- 2 tablespoon olive oil
- 4 garlic cloves, minced
- 300 g arborio rice
- 4 cups vegetable broth hot (+- ½ cup)
- ½ cup white wine or more vegetable broth
- ½ cup parmesan cheese or nutritional yeast
- 2 tablespoon butter for finishing use vegan if needed
- Juice from ½ lemon
- Salt and black pepper to taste
Step-by-step imagesScroll back to find detailed recipe photos!
Instructions
- If you haven’t already, fill a large pot with water and salt it generously. Let it come to a boil and in the meantime prepare an ice bath (fill a large bowl with water and add plenty of ice to it). When the water is boiling, add the spinach and cook for 30 seconds. Drain and dunk in the ice water immediately. Then, drain well.300 g spinach, blanched
- Add the blanched spinach, fresh basil and water to a blender and blend until smooth. Set aside.300 g spinach, blanched, 20 g fresh basil , ½ cup water
- In a large Dutch oven, heat the butter and olive oil until hot. Add the garlic and saute for 30 seconds on medium-low heat, until fragrant.2 tablespoon butter, 2 tablespoon olive oil, 4 garlic cloves, minced
- Add the rice and toast it for 1 minute. Add the white wine to deglaze the pan. Let it evaporate completely so the alcohol cooks off.300 g arborio rice, ½ cup white wine
- Start adding the vegetable broth one ladle at a time. Cook until the rice absorbs the liquid, then add another ladle of broth. Keep doing this until you’re out of broth and the rice is al dente. It’s important to add the broth gradually so the rice releases starch and becomes creamy.4 cups vegetable broth
- When the rice is al dente add the blended green mixture and give it a good mix. Season with salt and black pepper to taste.Salt and black pepper to taste
- Add the rest of the butter, nutritional yeast or parmesan and lemon juice. Stir through the butter has melted. Serve!½ cup parmesan cheese or nutritional yeast, 2 tablespoon butter for finishing, Juice from ½ lemon
Nutrition
Serving: 1serving | Calories: 506kcal | Carbohydrates: 73.1g | Protein: 15g | Fat: 14.2g | Saturated Fat: 3g | Polyunsaturated Fat: 3.8g | Monounsaturated Fat: 6.4g | Sodium: 444mg | Potassium: 590.1mg | Fiber: 4.8g | Sugar: 4g | Vitamin A: 456.7IU | Vitamin C: 26.1mg | Calcium: 112.8mg | Iron: 4.25mg
Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.
Tried this recipe?Leave me a rating and a comment telling me how it went. Or tag me at @sunglowkichen and hashtag #sunglowkitchen on Instagram!
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