Green Vegetable Risotto
A risotto with fresh green vegetables from the Risotto category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g Arborio rice
- 500 g Green Asparagus
- 100 g spinach leaves
- Salt
- 150 g sugar snap peas
- 3 tbsp olive oil
- 1 Garlic clove
- 750 ml vegetable broth
- 1 tbsp butter
- 50 g freshly grated Parmesan
- black pepper (freshly ground)
- 40 g block of Parmesan
- parsley (for garnish)
Instructions
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1.
Wash the rice in a sieve under running water and drain. Wash the asparagus, peel only the lower third, trim the ends and cut into bite-sized pieces. Wash the spinach, rinse it and collapse it in lightly boiling salted water, then drain, shock in cold water and let dry.
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2.
Wash the sugar snap peas, trim the ends, halve them crosswise and blanch in boiling salted water for about 4 minutes, then drain, shock and dry. Heat 2 tbsp oil in a pan, squeeze in the peeled garlic, sauté briefly, add the asparagus, brown all around and set aside.
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3.
Sauté the rice in 1 tbsp hot oil and gradually pour in the broth over about 20 minutes while stirring occasionally until the rice is al dente. Add the asparagus 5 minutes before the rice finishes cooking and cook through.
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4.
Finally add the sugar snap peas and spinach, heat through, stir in butter chunks and grated Parmesan. Season with salt and pepper. Grate the remaining Parmesan on top and garnish with parsley as desired.