Risotto Verde

Literally what it sounds like. A "green" risotto.

Delicious beyond words. Summer delight in every creamy mouthful.

Ingredients

The "greens" (verde)

1 lb spinach
1/2 cup peas
1 cup mint

1 red onion (finely diced)
2 garlic cloves (smashed)
2 stalks celery (thinly sliced)
1/2 cup peas

2 cups rice (carnaroli or vialone nano)

2 cups broth (homemade)

rosemary
parmigiano-reggiano (grated)

sea salt
black pepper

Recipe

Blanch the spinach. Blanch the peas (if using frozen.) Blend the spinach, peas, and mint in a blender.

The rest is obvious. We've done enough risottos on this blog.

Fry the onions, the celery, the rice until translucent. Add the rosemary, sea salt, black pepper, second batch of green peas.

Add the broth and "green stuff" alternately so as to not drop the temperature. Stir, stir, stir.

No, that picture hasn't been doctored nor have any artificial ingredients been added. It really looks that color of "radioactive green".

Add the parm at the end for the mantecura. Serve piping hot with some black pepper on top.

Risotto verde