How to make Risotto Verde - Vegetable risotto with lovely greens
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Arborio rice , Spinach leaves (palak) (पालक के पत्ते )
Cuisine : Italian
Course : Rice
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Risotto Verde Recipe Card
Italian cuisine has developed through centuries of social and political changes, with roots stretching to antiquity. Italian cuisine is simple and a number of dishes having only four to eight ingredients. They rely mostly on the quality of ingredients rather than elaborate preparation.
Noteworthy changes in Italian cuisine happened with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, which are now an integral part of this cuisine. Italian cuisine is known for its regional diversity each with a distinct taste. This cuisine today is probably one of the most popular in the world.
You can also find more Rice recipes like Sprouted Methi Rice, Tamarind and Mustard Rice, Methiwale Chawal, Cherry Tomato Masacarpone And Asparagus Risotto.
Prep Time : 11-15 minutes
Cook time : 21-25 minutes
Serve :
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Risotto Verde Recipe
Arborio rice 1 cup
Spinach leaves (palak) roughly chopped 2 cups
Garlic finely chopped 7-8 large
Spring onion bulbs chopped 4
Leek chopped 1
White wine 1 cup
Vegetable stock 2 1/2 cups
Salt to taste
Black pepper powder to taste
Parsley chopped 4 teaspoons
Basil leaves chopped 4 teaspoons
Extra virgin olive oil 2 tablespoons
Broccoli separated into florets 1 small
Yogurt whisked 5 tablespoons
Method
Step 1
Heat oil in non stick pan, add garlic and sauté till light brown.
Step 2
Add spring onions, leek and rice, mix well and sauté for 3-4 minutes.
Step 3
Add ½ cup wine and stir to mix. Cook for 2 minutes and add remaining wine. Stir and cook for another 2 minutes.
Step 4
Add spinach and mix well. Add remaining vegetable stock and cook for 3-4 minutes.
Step 5
Add broccoli florets and yogurt. Mix well and cook till fully done.
Step 6
Serve hot.
