Green Risotto Recipe

Name: Green Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water; 1 quart vegetable stock; 2 tablespoons extra virgin olive oil; 1 tablespoon butter; 1 medium onion, finely chopped; 2 cups arborio rice; 1/2 cup dry white wine or 1/2 cup dry sherry; 1 lb triple-washed spinach, chopped; 1 cup loosely packed basil leaves, chopped; 1/2 cup chopped fresh flat-leaf parsley; 1/4 teaspoon nutmeg, freshly grated or 1/4 teaspoon ground nutmeg; coarse salt & freshly ground black pepper, to taste; 1/2 - 2/3 cup grated parmigiano-reggiano cheese

Servings: persons

2 cups water
1 quart vegetable stock
2 tablespoons extra virgin olive oil
1 tablespoon butter
1 medium onion, finely chopped
2 cups arborio rice
1/2 cup dry white wine or 1/2 cup dry sherry
1 lb triple-washed spinach, chopped
1 cup loosely packed basil leaves, chopped
1/2 cup chopped fresh flat-leaf parsley
1/4 teaspoon nutmeg, freshly grated or 1/4 teaspoon ground nutmeg
coarse salt & freshly ground black pepper, to taste
1/2 - 2/3 cup grated parmigiano-reggiano cheese

1
Bring 2 cups water and all of the stock to a boil, then reduce heat to low.
2
In a large skillet, heat oil and butter over medium to medium-high heat. Add the onions and saute for 3 minutes. Add Arborio rice and saute, 2 to 3 minutes or more. Add wine or sherry and allow liquid to absorb for 1 minute. Add half the stock or broth and reduce heat slightly. Simmer, stirring frequently, until liquid is absorbed, then add more liquid a few ladles at a time. As liquid cooks out, ladle in more.
3
When risotto has cooked almost to al dente, about 18 minutes, fold in spinach, basil, and parsley. Season with nutmeg, salt, and pepper and stir in any remaining broth. Stir in cheese when risotto is done cooking and serve immediately.

534

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups water, 1 quart vegetable stock, 2 tablespoons extra virgin olive oil, 1 tablespoon butter, and more.

Yes, Green Risotto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Green Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions