{"id":21,"date":"2026-02-03T13:04:48","date_gmt":"2026-02-03T13:04:48","guid":{"rendered":"https:\/\/ajcookingrecipes.com\/?post_type=lah_recipe&#038;p=21"},"modified":"2026-02-03T13:05:54","modified_gmt":"2026-02-03T13:05:54","slug":"green-risotto","status":"publish","type":"lah_recipe","link":"https:\/\/ajcookingrecipes.com\/index.php\/recipe\/green-risotto\/","title":{"rendered":"Green Risotto"},"content":{"rendered":"\n<p><strong>Green Risotto (about 2\u20133 servings)<\/strong><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients<\/h3>\n\n\n\n<p>2 shallots, finely chopped<\/p>\n\n\n\n<p>2 garlic cloves, crushed<\/p>\n\n\n\n<p>20 g butter<\/p>\n\n\n\n<p>250 g Arborio rice<\/p>\n\n\n\n<p>125 ml white wine (or a splash of vinegar for an alcohol-free version)<\/p>\n\n\n\n<p>1.2 L chicken or vegetable stock<\/p>\n\n\n\n<p>2 bunches green asparagus (about 200 g), woody ends removed, stalks halved<\/p>\n\n\n\n<p>100 g baby spinach<\/p>\n\n\n\n<p>70 g Parmesan, grated<\/p>\n\n\n\n<p>4 small knobs of cold butter<\/p>\n\n\n\n<p>Zest of 1 lemon + a little extra for garnish<\/p>\n\n\n\n<p>Olive oil for frying and finishing<\/p>\n\n\n\n<p>Salt, to taste<\/p>\n\n\n\n<p><strong>Instructions<\/strong><\/p>\n\n\n\n<p>Saut\u00e9 the butter, shallots, garlic, and a pinch of salt in a pan over medium heat for 5\u201310 minutes, until soft and translucent.<\/p>\n\n\n\n<p>Add the rice and toast for 1 minute. Pour in the wine and cook until most of the liquid has evaporated.<\/p>\n\n\n\n<p>Warm the stock in a separate pot.<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>Blanch the asparagus stalks and spinach in boiling water for a few minutes. Transfer to ice water. Squeeze dry and blend into a smooth pur\u00e9e.<\/p>\n\n\n\n<p>Stir the green pur\u00e9e into the risotto. Add the Parmesan, cold butter, and lemon zest. Season with salt. Stir until smooth and glossy.<\/p>\n\n\n\n<p>Pan-fry the asparagus tips in a little oil until nicely browned.<\/p>\n\n\n\n<p>Serve the risotto on plates. Garnish with asparagus tips, lemon zest, Parmesan, and a drizzle of olive oil. Enjoy.<\/p>\n","protected":false},"featured_media":0,"template":"","lah_recipe_tag":[],"class_list":["post-21","lah_recipe","type-lah_recipe","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/ajcookingrecipes.com\/index.php\/wp-json\/wp\/v2\/lah_recipe\/21","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ajcookingrecipes.com\/index.php\/wp-json\/wp\/v2\/lah_recipe"}],"about":[{"href":"https:\/\/ajcookingrecipes.com\/index.php\/wp-json\/wp\/v2\/types\/lah_recipe"}],"wp:attachment":[{"href":"https:\/\/ajcookingrecipes.com\/index.php\/wp-json\/wp\/v2\/media?parent=21"}],"wp:term":[{"taxonomy":"lah_recipe_tag","embeddable":true,"href":"https:\/\/ajcookingrecipes.com\/index.php\/wp-json\/wp\/v2\/lah_recipe_tag?post=21"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}