Green Risotto
Free2 shallots, finely chopped
2 garlic cloves, crushed
20 g butter
250 g Arborio rice
125 ml white wine (or a splash of vinegar for an alcohol-free version)
1.2 L chicken or vegetable stock
2 bunches green asparagus (about 200 g), woody ends removed, stalks halved
100 g baby spinach
70 g Parmesan, grated
4 small knobs of cold butter
Zest of 1 lemon + a little extra for garnish
Olive oil for frying and finishing
Salt, to taste
Instructions
Sauté the butter, shallots, garlic, and a pinch of salt in a pan over medium heat for 5–10 minutes, until soft and translucent.
Add the rice and toast for 1 minute. Pour in the wine and cook until most of the liquid has evaporated.
Warm the stock in a separate pot.
Add the hot stock to the rice one ladle at a time, stirring constantly. Continue until the stock is used up and the rice is cooked.
Blanch the asparagus stalks and spinach in boiling water for a few minutes. Transfer to ice water. Squeeze dry and blend into a smooth purée.
Ingredients
Stir the green purée into the risotto. Add the Parmesan, cold butter, and lemon zest. Season with salt. Stir until smooth and glossy.
Pan-fry the asparagus tips in a little oil until nicely browned.
Serve the risotto on plates. Garnish with asparagus tips, lemon zest, Parmesan, and a drizzle of olive oil. Enjoy.
Green Risotto (about 2–3 servings) Ingredients 2 shallots, finely chopped 2 garlic cloves, crushed 20 g butter 250 g Arborio rice 125 ml white wine (or a splash of vinegar for an alcohol-free version) 1.2 L chicken or vegetable stock 2 bunches green asparagus (about 200 g), woody ends removed, stalks halved 100 g baby … <a href="https://ajcookingrecipes.com/index.php/recipe/green-risotto/" class="more-link">Continue reading<span class="screen-reader-text"> "Green Risotto"</span></a>