Emerald Green Risotto Recipe

Cooking Directions

• STEP 1.In a large saucepan, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until translucent.
• STEP 2.Add Arborio rice to the pan and stir to coat the grains with oil. Cook for a few minutes until the rice becomes slightly translucent.
• STEP 3.Gradually add vegetable broth, about 1/2 cup at a time, stirring constantly until the liquid is absorbed. Repeat this process until the rice is cooked al dente.
• STEP 4.Meanwhile, blanch the spinach in boiling water for a few seconds, then transfer to an ice bath to cool. Drain and squeeze out any excess water.
• STEP 5.Puree the blanched spinach in a blender until smooth. Add the spinach puree to the cooked risotto and stir well to combine. Cook for an additional 2-3 minutes.
• STEP 6.Remove from heat and stir in grated Parmesan cheese. Season with salt and pepper to taste.
• STEP 7.Serve the Emerald Green Risotto hot, garnished with additional Parmesan cheese and fresh basil leaves.

Cooking Tips

• Make sure to stir the risotto constantly to prevent it from sticking to the bottom of the pan.
• Blanching the spinach helps retain its vibrant green color.
• You can add other vegetables like peas or asparagus to the risotto for added flavor and texture.

Storage and Serving

• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, add a splash of vegetable broth or water to the risotto and heat it in a saucepan over medium heat until warmed through.
• Serve the risotto as a main course with a side salad, or as a side dish with grilled chicken or fish.