Julia Vysotskaya — Green Risotto
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07 01 2010
Green Risotto
Ingredients: Arborio rice - 300 g, green beans - 300 g, fresh spinach - 200 g, Parmesan - 100 g, onion - 1 bunch mint, vegetable broth - 500 ml, dry white wine - 250 ml, butter - 4 tbsp, olive oil - 3 tbsp. ¼ teaspoon freshly ground black pepper, ½ teaspoon sea salt.
Directions:
1. Peel and finely chop the onion. Heat olive oil and 2 tablespoons butter in a large, deep frying pan (or a heavy, heavy-bottomed saucepan) and sauté the onion until translucent.
2. Add the rice and sauté for about 1 minute, stirring constantly.
3. Pour in the wine and, stirring, let it evaporate by half, then gradually add the broth. Simmer, uncovered, for about 20 minutes, stirring and adding more broth as needed.
4. Cook the spinach in boiling water, adding a little mint, then puree in a blender. Cook the beans and drain in a colander. 5. Add spinach, beans, finely chopped mint and the remaining butter to the rice, sprinkle with grated cheese, salt and pepper, stir and serve hot.