X-Rated Green Risotto with Cream and Herbs 30.08.2007

Incredibly rich, but really good (it’s from Verdura, a great book for Italian vegetable recipes). I tend to make a big batch of the chopped herbs and freeze the leftovers, since it’s stupidly expensive to buy them all just for one time.


  • 4 tablespoons parmesan, grated
  • 3 tablespoons cream
  • 2 tablespoons finely chopped mixed herbs like chervil, chives, basil, marjoram, mint, rosemany, thyme
  • 75 grams unsalted butter
  • ½ an onion, finely sliced
  • 450 grams spinach, stemmed and cut into strips
  • 450 grams Arborio rice
  • 1.5 litres vegetable stock
  • Salt


In a small bowl, combine cream, half the parmesan, and about a third of the chopped herbs. Set aside while making the risotto.

In a large heavy-bottomed saucepan, combine 50g of butter and the onion. Cook over low heat until tender. Add the spinach and sauté until tender. Add the rice and salt to taste, and mix well.

Meanwhile place the stock in a medium saucepan and bring to the boil. Turn off the heat and leave on the stove, covered.

Add enough stock to just cover the rice and stir over low heat until it is absorbed. Continue adding stock, a few ladlefuls at a time, until the rice is al dente and the risotto is lightly soupy. Stir in the remaining parmesan.

Off the heat, add the herb mixture and the remaining butter, stir well and cover. Rest for a minute or two before serving.

File under dinner winter

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