How We Discovered Green Risotto
The very first time I tasted Spinach Risotto was in a small family-owned restaurant in Florence, Italy. It was one of the few restaurants we found in Florence that did not cater to tourists. No english on the menu. No english-speaking waiters. No pizza, spaghetti, or meatballs available. Just true Italian comfort food, without apology. We absolutely loved it! After trying to make out the menu with our limited Italian vocabulary, we glanced around the restaurant and ended up ordering by pointing at what looked good on other tables. The Pappa al Pomodoro was a standout, along with the Risotto Verde, a vibrant green garlic parmesan risotto recipe loaded with intense herb flavor and spinach. Of course, I had to come home and make both so we could enjoy them whenever we pleased.
Why We Love Spinach Risotto
This Green Risotto Recipe is rich and creamy with a nutty essence from parmesan cheese and a bold fresh herbaceous quality. The color and flavor come from fresh spinach leaves, parsley, and basil, pureed into vegetable broth before cooking. Broth is added to the arborio rice, little by little, so that it slowly absorbs into the rice and creates a silky green sauce. This Green Risotto Recipe makes a marvelous platform for holiday dinners with a slice of prime beef, London broil, or bacon wrapped tenderloin over the top. You can also serve it with earthy sautéed mushrooms for a vegetarian main course this season. It even makes a great dish all on its own. If you like rice, cheese, and fresh herbs you are going to LOVE this risotto!
What Is The Secret to a Good Risotto?
Risotto is not difficult to make but it wants your attention… ALL of your attention. It requires constant stirring to prevent clumps from forming and to ensure even cooking. To obtain the perfectly creamy texture you must stand over it and consistently stir for the entire 25 minutes it is simmering. Additionally, it is important to use room temperature or even warmed broth when cooking the risotto. Drastic changes in the temperature of the simmering risotto, when the broth is added, could prevent the rice from releasing all of its starches. This might leave you with a firmer and potentially grainy risotto. Warm broth will ensure that the risotto retains its heat while cooking. The final product will be as smooth and creamy as possible and the rice should absorb all the wonderful flavors of the herbs, spinach, and parmesan.
How to Make Risotto
First, make a purée by combining the herbs, spinach, and garlic in the blender, along with 4 cups of the broth. Next, melt the butter over medium heat in a saucepan. Then sauté the chopped scallions for two minutes. Add in the rice and continue to cook for another two minutes. Add in the dry white wine and seasoning and simmer until absorbed. One cup at a time, add the broth to the rice. Stir the risotto until the broth is absorbed into the rice before adding in the next cup. When I say stir I mean… STIR. STIR. STIR. Don’t stop stirring. Continue until both the regular broth and the green broth have been fully incorporated. Turn off the heat after you add the last cup of broth. This usually takes about 25 minutes. By this point, the rice should be softened but still hold its shape. Next, stir the grated parmesan cheese. Season the risotto to taste with salt and black pepper and serve warm.
Get The Full (Printable) Spinach Risotto Recipe Below!
Loving this Risotto? Here Are Some Other Great Recipes to Try:
Saffron Risotto (Risotto Milanese) Smoky Leek Risotto Creamy Beet and Chevre Risotto Instant Pot Mushroom Risotto
Looking for what to serve with your green garlic parmesan risotto? Risotto pairs wonderfully with beef and seafood. Share This Recipe With Friends!
