Bright Green Risotto

Risotto | Italian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Bright Green Risotto

Ingredients

Kale - 3.2 oz
Spinach - 3.2 oz
Chicken Broth - 2 qt
Olive Oil - 3 tablespoons
Parmesan Cheese - 2.5 oz
Celery stalk - 2 pieces
Onion - 1 head
Butter - 1.1 oz
Arborio rice - 14.1 oz
Thyme - 0.5 oz
Dry White Wine - 4 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.