Description
A vibrant and creamy Winter Green Risotto made with arborio rice, fresh spinach, kale, and a touch of parmesan – perfect for a comforting yet healthy winter meal.
Ingredients
- 1 ½ cups arborio rice
- 1 shallot, finely chopped
- 2 tablespoons olive oil
- 4–5 cups chicken or vegetable stock, warmed
- 2 cups baby spinach
- 1 cup kale, stems removed
- ¼ cup fresh basil
- ¼ cup fresh parsley
- ½ cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- Lemon zest, for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the shallot and sauté until soft and translucent, about 3-4 minutes.
- Add the arborio rice and stir for 1-2 minutes until lightly toasted.
- Start adding the warm stock one ladle at a time, stirring constantly and allowing the liquid to absorb before adding more. Continue this process until the rice is al dente and creamy, about 20-25 minutes.
- Meanwhile, in a blender or food processor, combine the spinach, kale, basil, parsley, and ½ cup of warm stock. Blend until smooth to make a green purée.
- Once the risotto is cooked, stir in the green purée, butter, and Parmesan cheese. Mix until fully combined and creamy. Season with salt and pepper to taste.
- Serve hot, garnished with extra Parmesan and lemon zest if desired.
Notes
- Use vegetable stock for a vegetarian version.
- Blend the greens right before using to maintain vibrant color.
- Stir risotto constantly to ensure a creamy texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 2g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg
