Risotto Alla Verde

Ingredients

Salt

1 teaspoon or to taste

Black Pepper

1/2 teaspoon or to taste

Garlic

2 cloves, minced

Unsalted Butter

2 tablespoons

Parmesan Cheese

1 cup, grated plus extra for garnish

White Wine

1/2 cup

Vegetable Broth

4 cups

Asparagus

1 cup, chopped

Peas

1 cup, fresh or frozen

Spinach

1 cup, chopped

Arborio Rice

1 cup

Instructions

1. In a large pot, bring the vegetable broth to a simmer over medium heat. Keep this broth warm throughout the cooking process.
2. In a separate large pan, melt the butter over medium heat. Add the minced garlic and sauté until it becomes aromatic.
3. Stir in the Arborio rice, ensuring each grain is coated in the butter and garlic. This helps to release the rice's natural starches, resulting in a creamier risotto.
4. Pour in the white wine and stir consistently until the rice absorbs it.
5. Start adding the simmering vegetable broth to the rice, one ladle at a time. Stir constantly and allow each ladleful of broth to be fully absorbed before adding the next. This gradual addition of liquid is key to getting the right risotto consistency.
6. After about 10 minutes, incorporate the chopped spinach, peas, and asparagus into the risotto. Continue the process of adding broth and stirring until the rice becomes al dente and the vegetables are tender.
7. Remove the pan from heat and stir in the grated Parmesan cheese. Season your risotto with salt and pepper to taste.
8. Let the risotto rest for a few minutes before serving to allow the flavors to meld together.
9. Serve the Risotto alla Verde hot, garnished with a sprinkle of extra Parmesan cheese.