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- 6 Cups chicken broth, preferably bouillon-based
- 1 small onion, sliced lengthwise
- 3 cloves of garlic, minced
- 3 Tablespoons olive oil
- 2 Cups arborio rice
- 1/2 Cup dry white wine
- 2 Cups kale, chopped and blanched
- 4 Cups fresh spinach, chopped and blanched
- 2 Cups wild arugula, chopped
- 1 Cup fresh peas, boiled
- 1 Cup Parmesan cheese, grated and divided
- Salt and pepper, for taste
Bring the chicken broth to a boil in a saucepan, lower the flame and keep to the side. In a large wok, sauté the onion and garlic in the olive oil until golden, then add the rice and make sure it is completely coated in the oil. Cook for 3 minutes and then add the white wine, again making sure it's coated.
After, add ½ cup of broth at a time into the rice until it is completely absorbed and cooked al dente, reserving 1 cup of broth. Add in the kale and the spinach and cover with lid. After 3 minutes, add the arugula and the peas. Pour the remaining cup of broth, sprinkle a layer of Parmesan on top, no more then ½ cup, and cover with lid. After 4-5 minutes, remove lid and serve, adding Parmesan, salt, and pepper to taste.
Calories Per Serving656
Folate equivalent (total)505µg100%
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Looking for a risotto recipe? Try one of our best risotto recipes for a midweek meal or easy entertaining. They’re quick, easy and hassle-free. From vegetarian risottos such as wild rice and mushroom, to chicken risotto for midweek and posh seafood risottos to serve at a dinner party. We have some inventive ideas using barley, spelt and farro as an alternative to your risotto rice.
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Risotto Verde Recipe
The secret, if there is any, is to separately boil the tips for one minute and save them in iced water until everything is done. Then, carefully incorporate these tender, not overcooked asparagus tips with the rice.
The other secret is to cook the stems, taking the wooden part away, to make a broth with onion, garlic and a bouquet garni. Then, take away the herbs and puree the onion and asparagus stems with the liquid and use it in place of the stock or broth. By doing this, all the flavor and color goes into the risotto.
To give the risotto a richer consistency, I added some heavy cream and before serving, some parmigiano reggiano.
2 pounds of fresh asparagus, the heads cut and apart from the rest of the spear
1 small onion cut in half
1 bouquet garni made of fresh parsley, thyme, rosemary, oregano and sage
1 quart of water
3 Tbs. of butter
1 medium white or yellow onion coarsely chopped
1 cup of rice (Italians use Arborio, but I used plain white rice)
1-2 cups of white wine
¼ cup of heavy cream
Coarse sea salt
Freshly ground white pepper
Shredded Parmesan cheese (I used Parmigiano Reggiano)
In a pot, put the water to boil and cook the asparagus tips for one minute. Take the tips out of the water and put them in cold water with ice. Set aside. In the same boiling water, cook on medium heat the rest of the spears, with the halved onion and the bouquet garni, until tender, 7-10 minutes. Discard the herbs and puree the asparagus onion and liquid with an immersion blender or in the vase of a blender. In a large saucepan on medium heat, melt the butter and sauté the chopped onion until they are soft and transparent, 4-5 minutes. Add the rice and cook for 3 more minutes. Add the wine and the liquid asparagus mix, alternating one cup at a time, stirring constantly, until the liquids are absorbed. This process can take around 30 minutesm, being careful the rice doesn’t overcook or gets dry. Add the cream and salt a pepper to taste. Add the asparagus tips and stir gently. Serve immediately with some parmigiano.
This is a gorgeous, fresh tasting green risotto and is easy to make as it is baked in the oven.
Notes The 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.
Occasion Casual Dinner Party, Family Get-together
Recipe Course appetizer, main course, side dish
Dietary Consideration egg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Equipment baking/gratin dish, blender, food processor
Taste and Texture creamy, garlicky, savory, winey
- 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
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.
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.
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.