Bright Green Risotto
Risotto • Italian
Description
Bright Green Risotto
Ingredients
- Kale 5 oz
- Spinach 5 oz
- Chicken Broth 0 qt
- Olive Oil 3 tablespoons
- Parmesan Cheese 0 oz
- Celery stalk 2 pieces
- Onion 1 head
- Butter 0 oz
- Arborio rice 15 oz
- Thyme 0 oz
- Dry White Wine 5 fl oz
- Lemon ½ piece
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Wash and prepare the spinach and kale, removing any tough stems if necessary. Meanwhile, bring the vegetable broth to a boil over medium heat.
Step 2
Add the prepared greens to the broth, cover with a lid, and cook for 3 minutes or until ready.
Step 3
Carefully transfer the greens to a blender using tongs, add the extra virgin olive oil, and season to taste with sea salt and black pepper.
Step 4
Grate 40 grams of Parmesan cheese into the blender, add 1 ladle of broth, then blend until smooth, adding a little more broth if necessary.
Step 5
Finely chop the celery, peel and finely chop the onion, then place in a large skillet with high sides over medium heat with 1 tablespoon of butter. Cook for 10 minutes or until soft but without changing color, stirring occasionally.
Step 6
Add the rice and sauté for 2 minutes, then pour in the white wine and stir until absorbed.
Step 7
Pour the hot broth into a jug, then dip a bunch of fresh thyme and stir for added aroma.
Step 8
Pour a decent amount of broth into the skillet and wait for it to be fully absorbed before adding more. Stir constantly and add a little broth until the rice is soft but still holds its shape — this will take 16–18 minutes.
Step 9
When the rice has absorbed all the broth, gradually add about half of the blended greens (the rest can be saved for another day or frozen), stirring until slightly thickened.
Step 10
Turn off the heat, add 1 tablespoon of butter, grate 30 grams of Parmesan cheese, and stir.
Step 11
Taste and season to perfection with salt, pepper, and freshly squeezed lemon juice, then cover with a lid and let sit for 1–2 minutes before serving.
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