Risotto Verde Recipe

Name: Risotto Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 4 tbsp olive oil; 10 oz green peas (fresh or frozen); 4 oz spinach, destalked and chopped; 4 C vegetable stock (or chicken stock); 1 onion, peeled and finely chopped; 2 garlic cloves, peeled and crushed; Salt and freshly ground black pepper; 12 oz risotto rice, such as arborio or carnaroli; 2/3 C white wine; 12 stalks of asparagus, ends trimmed and cut in half lengthwise; 4 oz Parmesan cheese, shaved, to serve

Servings: persons

4 tbsp olive oil
10 oz green peas (fresh or frozen)
4 oz spinach, destalked and chopped
4 C vegetable stock (or chicken stock)
1 onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
Salt and freshly ground black pepper
12 oz risotto rice, such as arborio or carnaroli
2/3 C white wine
12 stalks of asparagus, ends trimmed and cut in half lengthwise
4 oz Parmesan cheese, shaved, to serve

1
Preheat the oven to 350F (180C).
2
On the stove top, heat half the olive oil in an ovenproof saucepan, add the peas and spinach and cook, stirring all the time, for 2 minutes, until the spinach wilts.
3
Add about 1/4 c of the stock and puree in a blender or food processor.
4
Set aside.
5
In the same saucepan, heat the remaining olive oil, add the onion and garlic and season with salt and pepper.
6
Cover with a lid and sweat over a gentle heat until soft but not colored.
7
Add the risotto rice and stir it around in the saucepan for a minute, then add the remaining stock and the wine.
8
Stir and bring it up to the boil, cover with the lid and place in the preheated oven for 15-20 minutes or until the rice is just cooked and all the liquid has been absorbed.
9
Stir in the vegetable puree and set aside with the lid on.
10
Bring a saucepan of water up to the boil, add a good pinch of salt and the asparagus.
11
Boil for 2-3 minutes or until it is just tender, then drain.
12
Serve the risotto in warm bowls with the asparagus and Parmesan arranged on top.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 4 tbsp olive oil, 10 oz green peas (fresh or frozen), 4 oz spinach, destalked and chopped, 4 C vegetable stock (or chicken stock), and more.

Yes, Risotto Verde 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.

Risotto Verde

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