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+ servings
Risotto Verde
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 
The main trick with risotto and risotto verde in particular is cooking the rice by absorption by gradually adding liquid as it is absorbed by the rice.
Course: Main Course
Cuisine: Italian, Mediterranean, Vegetarian
Servings: 4 people
Author: Mike Benayoun
Ingredients
  • 2 cups risotto rice
  • 1 onion , finely minced
  • 8 oz. green asparagus
  • 2 oz. spinach
  • ½ cup dry white wine
  • 4 cups vegetable broth (hot)
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 5 oz. parmesan
  • Salt
  • Pepper
Instructions
  1. Grate 3 oz (90g) of parmesan. Keep the rest for shavings.

  2. Slightly peel the asparagus from below the tip to the bottom.
  3. Cook the asparagus in a large volume of salted boiling water for about 8 minutes. Then, plunge them into a large bowl with iced water to stop the cooking and maintain the color of the vegetable.
  4. Drain the asparagus. Dry gently in a paper towel without damaging the tips.
  5. Cut the asparagus tips to a length of about 2 inches (5cm), then cut them very carefully in half lengthwise. Set aside.

  6. Cut the remainder of the asparagus into ½-inch (1cm) pieces and set aside.

  7. Cook the spinach in a large volume of salted boiling water for about 3 minutes, then cool immediately. Drain thoroughly, then chop very roughly. Set aside.
  8. Cook the onion in a mixture of butter and olive oil for approximately 5 minutes over medium heat until it is tender.
  9. Then, add the rice and stir for a few minutes until it becomes translucent.
  10. Deglaze with white wine, stir and wait until the wine has been totally absorbed.
  11. Pour a ladle of boiling vegetable broth, and wait until the liquid is absorbed before adding another ladle of broth.
  12. Repeat the process until the rice is well cooked, about 20 minutes.
  13. Reduce the heat to low, add the asparagus bits, chopped spinach and grated parmesan. Add salt and pepper and stir gently.
  14. Serve the risotto immediately with a few asparagus tips and parmesan shavings.