Risotto with Ginger and Green Vegetables
Risotto with ginger and green vegetables is a recipe featuring fresh ingredients from the leafy greens category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g spinach
- 1 handful parsley
- Salt
- 250 g thick beans (frozen or split)
- 3 cm fresh ginger
- 4 Spring Onions
- 1 Garlic clove
- 3 tbsp butter
- 2 tbsp olive oil
- 250 g Risotto rice
- 150 ml dry white wine
- 800 ml vegetable broth
- 250 g baby zucchini
- Salt
- black pepper (ground)
Instructions
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1.
Wash and trim the spinach and parsley, blanch together briefly in salted water. Shock, drain well, roughly chop, then puree with a little cold water.
-
2.
Thaw the beans. Peel and grate the ginger finely. Wash and trim the spring onions, cut diagonally into about 2 cm pieces. Peel and finely chop the garlic. Sauté the spring onions and ginger in 1 tbsp hot butter and 1 tbsp oil until colorless. Add the rice, stir briefly, then deglaze with wine. Let the rice absorb the wine, then gradually add broth while stirring, letting the rice absorb it again. Cook for about 20 minutes until creamy and al dente.
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3.
Add the beans during the last ~5 minutes of cooking.
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4.
Wash, trim, and slice the zucchini. In the remaining oil, fry both sides in a pan for 3-4 minutes until golden brown. Finally fold the spinach and remaining butter into the risotto, season with salt and pepper.
