Risotto Verde

Ever have one of those mornings when you wake up and can’t get the engine going. Noon rolls around and you’re still groggy and it feels like the day is dragging along with your spirits. That’s when I reach for my favorite comfort food that happens to be packed with vitamins and iron kicking my system into high gear. My go to is a creamy risotto loaded with greens.

Cut a half a cup of oyster mushrooms into slices. In a medium skillet sauté mushrooms in a cup of sherry, about 3 minutes. Let sit in sherry until ready to sue so mushrooms can soak up as much of the flavor as possible. Drain before adding to risotto.

Risotto Verde (2)

Thoroughly wash and drain 6 cups spinach leaves, 3 cups of arugula leaves, and 1 cup of Italian parsley leaves removing all the grit. Keep the spinach separate but you can wash and drain the arugula and parsley together.

Risotto Verde (3)

Heat a large skillet over medium heat and add the spinach. Sauté for 5 minutes, stirring, until wilted. Drain well. When cool enough to handle finely chop the spinach.

Drain the arugula leaves and parsley leaves. Roughly chop into bite-sized pieces.

Risotto Verde (5)

Place 4 1/2 cups of vegetable stock in a saucepan and bring to a boil. Reduce the heat to a high simmer. In a medium saucepan, melt 3 tablespoons olive oil with 1 tablespoon of butter. Add a 1/4 cup of minced shallots and 1 – 2 cloves of minced garlic. Stir over low heat for 2 minutes. Add 1 1/4 cup Arborio rice and continue stirring for another minute or until the rice is translucent.

Add a cup of dry white wine and cook over medium heat until all the liquid has been absorbed. Add 1 teaspoon salt. Stir in the warm stock one cup at a time, stirring after each addition. Wait until the stock has been absorbed before adding more. Repeat until all the stock has been absorbed and the rice is al dente, about 35 minutes.

Wash a bunch of asparagus, at least 10 spears. Place asparagus in a steamer basket set over boiling water. Steam, covered, until easily pierced with a sharp knife, 2 to 6 minutes. Set two spears aside for later. Cut the rest into 1/2” pieces.

Risotto Verde (8)

Stir into the rice the asparagus pieces, chopped spinach, arugula, parsley, and mushrooms. Cook for 4 minutes, stirring occasionally.

Risotto Verde (9)

Remove from heat and stir in 1/4 cup heavy cream and 1/2 cup of grated Parmigiana. Season with freshly ground salt and black pepper, to taste. Spoon the rice into a serving bowl. Garnish with the full asparagus spears and shaved Parmigiana cheese.

Risotto Verde (10)

Feel like Superman yet? You will in about 30 minutes when your body has absorbed all those nutrients! – Ella

Risotto Verde

  • Servings: 4 - 6
  • Difficulty: easy
  • Print

Ingredients


• 1/2 cup oyster mushrooms, sliced
• 1 cup sherry
• 6 cups spinach leaves, firmly packed with stems removed
• 3 cups arugula leaves, firmly packed
• 1 cup lightly packed Italian parsley leaves
• 4 1/2 cups vegetable stock
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter
• 2 shallots, finely minced (about 1/4 cup)
• 1 clove garlic, peeled and crushed
• 1 1/4 cups Arborio rice
• 1 cup dry white wine
• 1 teaspoon sea salt, plus more for seasoning
• 10 asparagus spears, steamed
• 1/4 cup heavy cream
• 1 cup grated Parmigiano
• Freshly ground black pepper, to taste

Directions

  1. Heat a medium skillet over medium-high heat. Add the mushrooms and sherry. Sauté for 3-5 minutes. Let sit in sherry until ready to use. Drain before using.
  2. Thoroughly wash and drain the spinach, arugula leaves, and parsley leaves removing all the grit.
  3. Heat a 10- to 12-inch skillet and add the spinach. Sauté for 5 minutes, stirring, until wilted. Drain well, then finely chop.
  4. Drain the arugula leaves and parsley leaves and roughly chop.
  5. Place the stock in a saucepan and bring to a boil. Reduce the heat to a high simmer.
  6. In a medium saucepan, melt the olive oil and butter. Add the shallots and garlic and stir over low heat for 2 minutes. Add the rice and continue stirring for another minute or until the rice is translucent. Add the white wine and cook over medium heat until all the liquid has been absorbed. Add 1 teaspoon salt. Add the warm stock one cup at a time, stirring after each addition. Wait until the stock has been absorbed before adding more. Repeat this until almost all the stock has been absorbed and the rice is al dente, about 35 minutes.
  7. Meanwhile, wash the asparagus. Place in a steamer basket set over boiling water. Steam, covered, until easily pierced with a sharp knife, 2 to 6 minutes. Set two spears aside for later. Cut the rest into 1/2” pieces.
  8. Stir in the steamed asparagus, chopped spinach, chopped arugula, chopped parsley, and mushrooms. Cook for 4 minutes, stirring occasionally. Remove from the heat and stir in the heavy cream and 1/2 cup of the Parmigiano. Season with the red pepper and add salt and black pepper.
  9. Garnish with the set aside asparagus spears and shaved parmesan cheese.

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