Emerald Green Risotto Recipe

Recipe By Slurrp

Emerald Green Risotto is a vibrant and flavorful dish made with fresh spinach and creamy Arborio rice. The spinach gives the risotto a beautiful green color and adds a healthy dose of vitamins and minerals. This dish is perfect for a light and refreshing meal, and can be served as a main course or a side dish. The creamy texture and the earthy flavors of the spinach make this risotto a crowd-pleaser.

3.9
14 Rating -
Rate
Non Vegdiet
1hr total
35minsPrep
25minsCook
1hr total
35m.Prep
25m.Cook
Emerald Green Risotto
plan
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ingredients serve

Ingredients for Emerald Green Risotto Recipe

  • 1/2 tablespoon Olive Oil
  • 1/4 Small Onion, Finely Chopped
  • 1/2 cloves Cloves Garlic, Minced
  • 1/4 cup Arborio Rice
  • 1 cup Vegetable Broth
  • 1 cup Fresh Spinach, Blanched And Pureed
  • 0.13 cup Grated Parmesan Cheese
  • As required Salt And Pepper To Taste
  • as required Fresh Basil Leaves For Garnish

Directions: Emerald Green Risotto Recipe

Cooking Directions

  • STEP 1.In a large saucepan, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until translucent.
  • STEP 2.Add Arborio rice to the pan and stir to coat the grains with oil. Cook for a few minutes until the rice becomes slightly translucent.
  • STEP 3.Gradually add vegetable broth, about 1/2 cup at a time, stirring constantly until the liquid is absorbed. Repeat this process until the rice is cooked al dente.
  • STEP 4.Meanwhile, blanch the spinach in boiling water for a few seconds, then transfer to an ice bath to cool. Drain and squeeze out any excess water.
  • STEP 5.Puree the blanched spinach in a blender until smooth. Add the spinach puree to the cooked risotto and stir well to combine. Cook for an additional 2-3 minutes.
  • STEP 6.Remove from heat and stir in grated Parmesan cheese. Season with salt and pepper to taste.
  • STEP 7.Serve the Emerald Green Risotto hot, garnished with additional Parmesan cheese and fresh basil leaves.

Cooking Tips

  • Make sure to stir the risotto constantly to prevent it from sticking to the bottom of the pan.
  • Blanching the spinach helps retain its vibrant green color.
  • You can add other vegetables like peas or asparagus to the risotto for added flavor and texture.

Storage and Serving

  • Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, add a splash of vegetable broth or water to the risotto and heat it in a saucepan over medium heat until warmed through.
  • Serve the risotto as a main course with a side salad, or as a side dish with grilled chicken or fish.
Nutrition
value
877
calories per serving
47 g Fat58 g Protein51 g Carbs7 g FiberOther

Current Totals

  • Fat
    47g
  • Protein
    58g
  • Carbs
    51g
  • Fiber
    7g

MacroNutrients

  • Carbs
    51g
  • Protein
    58g
  • Fiber
    7g

Fats

  • Fat
    47g

Vitamins & Minerals

  • Calcium
    162mg
  • Iron
    7mg
  • Vitamin A
    404mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    16mg
  • Vitamin B6
    1mg
  • Vitamin B9
    109mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    38mg
  • Vitamin E
    5mg
  • Copper
    < 1mcg
  • Magnesium
    147mg
  • Manganese
    < 1mg
  • Phosphorus
    660mg
  • Selenium
    54mcg
  • Zinc
    6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp