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Risotto Verde

This image courtesy of Joseph DeLeo

This is a gorgeous, fresh tasting green risotto and is easy to make as it is baked in the oven.

NotesThe alcohol in the wine burns off during cooking and the flavor is lovely, but if you do not want to use it, just replace it with extra stock.

Serves6

Cooking Methodbaking

CostModerate

Easy

Total Timeunder 1 hour

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseappetizer, main course, side dish

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Equipmentbaking/gratin dish, blender, food processor

Mealdinner

Taste and Texturecreamy, garlicky, savory, winey

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

Instructions

  1. Preheat the oven to 350°F (180°C). 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. Add about ¼ c of the stock and puree in a blender or food processor. Set aside.

  2. In the same saucepan, heat the remaining olive oil, add the onion and garlic and season with salt and pepper. Cover with a lid and sweat over a gentle heat until soft but not colored. Add the risotto rice and stir it around in the saucepan for a minute, then add the remaining stock and the wine. 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. Stir in the vegetable puree and set aside with the lid on.

  3. Bring a saucepan of water up to the boil, add a good pinch of salt and the asparagus. Boil for 2-3 minutes or until it is just tender, then drain. Serve the risotto in warm bowls with the asparagus and Parmesan arranged on top.

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