A fresh fragrant Green Risotto Recipe perfect for holiday dinners! The dazzling color and zesty flavor make any meal feel like a celebration.
The very first time I tasted Green Risotto was in a small family-owned restaurant in Florence, Italy.
It was one of the few restaurants we found in Florence that did not cater to tourists. No english on the menu. No english-speaking waiters. No pizza, spaghetti, or meatballs available.
Just true Italian comfort food, without apology. We absolutely loved it!
After trying to make out the menu with our limited Italian vocabularies, we glanced around the restaurant and ended up ordering by pointing at what looked good on other tables.
The Pappa al Pomodoro was a standout, along with the Risotto Verde, a vibrant green risotto recipe loaded with intense herb flavor.
Of course, I had to come home and make both so we could enjoy them whenever we pleased.
I especially love serving green risotto at Christmas time!
This Green Risotto Recipe is rich and creamy with a nutty essence from parmesan cheese and a bold fresh herbaceous quality.
The color and flavor come from fresh spinach leaves, parsley, and basil, pureed into vegetable broth before cooking.
Then the broth is added to the arborio rice, little by little, so that it slowly absorbs into the rice and creates a silky green sauce.
You can also serve it with earthy sautéed mushrooms for a vegetarian main course this season.
If you like rice, cheese, and fresh herbs you are going to LOVE this dish!
Green Risotto Recipe
A classic Italian risotto recipe using spinach, parsley and basil to turn the rice green while cooking. It makes a great holiday dish!
- 2 cups arborio rice
- 3 tablespoons butter
- 3 tablespoons olive oil
- 6 scallions, greens and whites chopped
- 2 1/2 cups fresh packed spinach leaves
- 1 cup packed fresh parsley
- 12 fresh basil leaves
- 3 garlic cloves
- 6 cups chicken broth, room temperature (vegetable broth for vegetarians)
- 1 cup white wine
- 1 cup shredded parmesan cheese
- Salt and pepper
- Place the spinach, parsley, basil, and garlic in the blender. Add 4 cups of broth and puree until very smooth.
- Add the butter and oil to a large sauté pan. Melt the butter over medium heat. Once melted, add the chopped scallions and sauté for 2 minutes. Stir in the rice and sauté another 2 minutes. Then add the wine, along with 1 1/2 teaspoons of salt and 1/2 teaspoon ground pepper.
- Stir and simmer until the wine has absorbed. Add one cup of broth at a time to the rice, starting with the 2 cups of broth not added to the blender. With each addition of broth, stir the rice and allow it to simmer until the broth is absorbed before adding more. Make sure to incorporate all the green herb broth in the blender. This process will take about 25 minutes.
- Once you’ve added the last of the green broth and the rice is tender, but still firm, stir in the shredded parmesan cheese. Turn off the heat before the last round of broth is fully absorbed so the risotto is a little soupy. It will firm up as it cools. Season with salt and pepper to taste and serve warm.