Risotto Al Verde Recipe

Cooking Directions

• STEP 1.In a large saucepan, heat olive oil over medium heat. Add chopped onion and garlic, and saut茅 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 toasted.
• STEP 3.Gradually add vegetable broth to the pan, one ladle at a time, stirring constantly. Allow the rice to absorb the broth before adding more. Continue this process until the rice is cooked al dente, about 20 minutes.
• STEP 4.Meanwhile, blanch the spinach and peas in boiling water for a few minutes until they are bright green and tender. Drain and set aside.
• STEP 5.Once the rice is cooked, stir in the blanched spinach, peas, and chopped fresh herbs. Cook for an additional 2-3 minutes until the vegetables are heated through.
• STEP 6.Remove the risotto from heat and stir in grated Parmesan cheese. Season with salt and pepper to taste.
• STEP 7.Serve the risotto al verde hot, garnished with additional grated Parmesan cheese and fresh herbs.

Cooking Tips

• To achieve the perfect creamy texture, stir the risotto constantly while adding the broth.
• Blanching the spinach and peas helps to retain their vibrant green color.
• Feel free to customize the dish by adding other green vegetables such as asparagus or zucchini.

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 gently in a saucepan until warmed through.
• Risotto al verde can be served as a main course with a side salad or as a side dish with grilled meats or seafood.