Risotto verde comes from Northern Italy, a classic rice dish that is finished with a "green" puree; mine uses spinach, peas and broad beans.
Like all of my risotto recipes, this is cooked using classic techniques and will go from your store cupboard to your fridge in around 45 minutes.
Italian "Green" Risotto
Risotto recipes are very common here on my website. I think that they are the ultimate, "simple" bowl of comfort food, and you can make them with practically anything.
Once you have got your risotto game down for your cooking equipment, then there is no end to the recipes that you can create.
I've got examples that range from pear and Gorgonzola risotto, to chicken and bacon risotto, and leek and mushroom risotto and a crab and saffron risotto.
My latest offering is a classic "peasant" recipe from Northern Italy called risotto verde (green).
It's a very simple and classic risotto base that is finished with a vibrant and rich green vegetable puree.
Spinach is the most common ingredient to be used. But I like to supplement this with sweet garden peas and creamy, almost nutty broad beans.
This dish is a hearty meal that will fill you up, but it feels fresh enough to be a nice meal on a sunny day!
Frequently Asked Questions
What type of risotto rice do you use?
I test/develop all of my risotto recipes with arborio rice, mainly because it is typically the variety that is most readily available.
I personally prefer Carnaroli, which is a little more "needy", but I think that it makes a marginally nicer risotto.
Can I use different vegetables?
The key to choosing the vegetables for this dish is that they are green, and they need little to no cooking.
Courgettes (zucchini) are a natural choice, and you can get away with the finest of green beans.
Herbs are a much more natural way to change the flavour. Rocket (arugula) or watercress adds a lovely peppery flavour. Basil gives this dish a pesto kinda vibe, tarragon adds a great anise flavour that picks up on the subtle tones from the Vermouth.
Do I have to use Vermouth?
No, but I do like the flavour it adds to this risotto; white wine is a more common choice.
If you avoid alcohol, then skip the step of adding the booze. Increase the stock, and supplement with a splash of white wine vinegar, cider vinegar or lemon juice when you add the final ladle of stock.
Can I make this vegetarian?
Yes, the only thing that you will need to change is the Parmesan cheese. True Parmesan is never vegetarian, but you can sometimes find vegetarian Pecorino.
However, most supermarkets will have some form of vegetarian-friendly Parmesan-like hard cheese in the fridge.
Whilst most Vermouth is vegetarian, do be sure to check yours is if it is important to you.
Serving Suggestions
A bowl of risotto is a simple bowl of comfort food, and it rarely needs much as a side in our house.
This risotto verde is no different; all I would usually add as a side is some form of bread, because it is superb at mopping up that beautiful green "sauce".
I'd typically go with some garlic baguette, although if I have some of this soft potato focaccia in the freezer, I would definitely add it.
Equipment Used
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/stovetop.
- 25cm or 10" frying pan.
- Small saucepan.
- Stirring and serving spoons.
- Sieve, if you need to defrost the peas and broad beans.
- Grater.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
- Chopping board.
- Kitchen knife.
- Blender.
Risotto Verde Recipe
Ingredients
- 125 g Risotto Rice ⅔ Cup
- 1 Small-Medium Echalion or Banana Shallot 35g
- 65 g Butter ½ Stick
- 125 ml Dry Vermouth ½ Cup
- 500-650 ml Vegetable Stock 2-2½ Cups
- 35 g Freshly Grated Parmesan Cheese ⅓ Cup
- Salt (as required)
- ¼ teaspoon Black Pepper
- 125 g Broad Beans ¾ Cup
- 75 g Peas ⅔ Cup
- 75 g Spinach 1½ Packed Cups
Instructions
- Cut the shallot in half, peel it and then dice it as finely as you can.
- Heat your stock in a small saucepan; you want to keep it hot during the entire cooking process.
- Heat a 25cm or 10" frying pan over a medium heat and add 50g of the butter (3 tablespoons), and when it begins to foam, add the shallots and soften for 2-3 minutes.
- Add the risotto rice and cook for 2-3 minutes, stirring constantly.
- Pour in the dry Vermouth and cook until almost all of the moisture has evaporated or been taken up by the rice. Again, stir constantly during this phase.
- Add the stock a little at a time, begin with 75-100ml (⅓ cup) to begin with, and after the first few additions, you can add more stock at a time and also decrease the frequency of your stirring. Cook until the rice is very nearly done.
- Whilst the risotto is cooking, remove the leathery cases from the broad beans and dispose of them.
- Just before you add the last ladle of stock to the risotto, add the spinach, broad beans, peas and black pepper to a blender with 75ml (⅓ Cup) of stock and blend to form a smooth puree.
- Add the last ladle of stock, and cook until the rice is cooked but with a very slight "bite", and you have a fairly "dry" risotto.
- Add the green puree to the risotto, stir until it is completely combined, then remove the pan from the heat.
- Dot the remaining butter over the top of the risotto, then sprinkle over the parmesan cheese, add a lid and allow the risotto to sit for 5 minutes before stirring and serving.