Green Ivy Risotto

13 ingredients
11 steps

Ingredients

  • 350 g risotto rice
  • 12 kg spinach, fresh
  • 1 pinch fresh parsley
  • 1 bunch fresh basil, fresh and chopped
  • 1 bunch of fresh mint, fresh and chopped
  • 1 teaspoon onion, chopped finely
  • 1 garlic clove
  • 3 tablespoons extra virgin olive oil
  • 100 g butter
  • 150 g gorgonzola
  • 50 g of grated parmesan cheese
  • 1 12 liters vegetable broth
  • salt and pepper

Directions

  1. 1
    Saute garlic in olive oil in a large skillet.
  2. 2
    Add onion and half the butter.
  3. 3
    Remove the garlic once it has turned brown.
  4. 4
    Add the herbs.
  5. 5
    Add the spinach.
  6. 6
    Salt to taste.
  7. 7
    Cover the skillet until the spinach reduces in half.
  8. 8
    Add the rice.
  9. 9
    Ladle in the broth as rice absorbs the liquid.
  10. 10
    Add the gorgonzola and pepper 3 minutes before the rice is completely cooked.
  11. 11
    Add parmesan and butter just before serving.

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