Risotto Verde Recipe
Ingredients
Butter 6 tbsp.
Onion, chopped 1
Carrot, grated 1
Celery stalk, thinly sliced 1/2
Spinach, raw and chopped 3 tbsp.
Mushrooms, sliced 4
Olive oil 2 tbsp.
Rice 1 cup
Nutmeg Pinch
Salt 1/2 tsp.
Pepper Pinch
Hot chicken stock 3 cups
Parsley, chopped 1 tbsp.
Parmesan cheese, grated 2 oz.
Directions
Heat 2 tablespoons of butter in a frying pan,and cook the onion for 5 minutes until golden.
Add the other vegetables and cook for 5 minutes more.
Heat the oil and 2 tablespoons of butter in a pot and stir in the rice.
When it is golden, add the vegetables and seasonings.
Add 1 cup of boiling stock and keep stirring until the liquid has been absorbed.
Add more stock as needed and keep stirring until the rice is cooked—about 15-20 minutes.
When risotto is done, stir in parsley, remaining butter and the grated cheese.
Cover and let stand for a few minutes and then serve.
Add the other vegetables and cook for 5 minutes more.
Heat the oil and 2 tablespoons of butter in a pot and stir in the rice.
When it is golden, add the vegetables and seasonings.
Add 1 cup of boiling stock and keep stirring until the liquid has been absorbed.
Add more stock as needed and keep stirring until the rice is cooked—about 15-20 minutes.
When risotto is done, stir in parsley, remaining butter and the grated cheese.
Cover and let stand for a few minutes and then serve.
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