Risotto Verde
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A Note from Feedfeed
Risotto Verde is a vibrant dish that embodies the essence of green goodness. Bursting with the flavors of fresh green peas, spinach, basil, and parsley, this recipe brings a symphony of colors and tastes to your table. Paired with roasted broccoli, crushed walnuts, and a zing of lemon juice, it's a delightful, nutritious meal that celebrates the bounty of nature.
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Recipe Card
ingredients
Green Sauce
- 2 cups vegetable stock
- 1 cup green peas
- 2 cups baby spinach
- 1 cup parsley leaves
- 1 cup basil
- 1 garlic clove
ingredients
Risotto
- 2 cups Arborio rice
- 1 cup white wine (Sauv Blanc recommended)
- 3 cups vegetable stock
- 1 leek, thinly sliced
- 4 garlic cloves, minced
- 1 tablespoon olive oil
- 1 tablespoon vegan butter
ingredients
To Serve
- Roasted broccoli (oven or air-fried)
- Crushed walnuts
- Cashew Parmesan
- Chopped dill
- Lemon juice
Method
Green Sauce:
Step 1
Cook green peas in boiling water for about 5 minutes or until soft. Drain and add to a blender with vegetable stock, parsley, basil, and garlic. Blend until smooth. Set aside.
Risotto:
Step 1
Heat a large pan over medium heat. Add olive oil and vegan butter. Once melted, add sliced leek and minced garlic. Cook for 3 minutes. Add Arborio rice, mix well to combine, and cook for another minute.
Step 2
Pour in the white wine and stir. Once the wine is absorbed, add the vegetable stock. Stir often and let the liquid be absorbed before adding more stock. Repeat this process until the rice is starting to soften and the stock is absorbed.
Step 3
Gradually add 1/2 cup at a time of the prepared green mix while stirring the risotto. Allow the rice to absorb the flavors and maintain a creamy texture.
Step 4
Meanwhile, prepare the roasted broccoli. Toss broccoli florets with olive oil, salt, and pepper. Roast them in the oven or air fryer until they are browned.
Step 5
Continue stirring and tasting the risotto. Once the rice is soft and has a creamy texture, add cashew Parmesan and mix well.
Step 6
Serve the risotto with roasted broccoli, crushed walnuts, a sprinkle of fresh dill, and cashew Parmesan. Squeeze a bit of lemon juice on top for an extra burst of flavor.