Whip up a super creamy, vibrantly colourful and flavourful risotto verde using less than 10 ingredients. This recipe has all the information and tips you need for achieving perfectly creamy rice with the tastiest green spinach and basil sauce, along with suggestions for toppings to give it some extra pizzazz.
With spinach, fragrant basil, a citrussy hint of lemon, punchy Parmesan and cream the green sauce is a feast to your taste buds and eyes, just like my Spinach Pasta Sauce.
The key to perfecting a creamy risotto lies in the rice-cooking process. In this recipe, I've got everything covered from the best rice to use and lots of rice cooking tips to guarantee your risotto turns out just right.
Once you've mastered the rice, you'll be an expert, ready to apply these techniques to any risotto recipe. How about giving my Risotto ai Funghi or Canned Pumpkin Risotto a shot next?
The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!
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4 reasons why you'll love this recipe:
- Delight in every mouthful with the simple yet abundantly tasty green sauce made with spinach, fragrant basil, a citrussy hint of lemon, punchy parmesan and a dash of cream.
- Ready in 30 minutes.
- A one-pan recipe that keeps washing up to a minimum.
- Lots of suggestions for tasty toppings to give your risotto a unique twist.
What is risotto verde?
Risotto Verde is an Italian dish known for its vibrant green colour, which comes from the use of green vegetables, like spinach, spring greens, zucchini, broad beans, asparagus, peas and/or fresh herbs like basil or parsley.
This green risotto is made with a blend of spinach, basil, Parmesan and cream and is creamy and flavourful.
🛒 Key ingredients:
This recipe requires just 8 core ingredients including risotto rice, fresh spinach, fresh basil leaves, Parmesan, cream, lemon zest and juice, veg stock, and garlic.
What's the best rice for making risotto?
For a creamy green spinach risotto you need a high-starch, short-grain rice. Arborio rice is the most commonly used and widely available, but other suitable options include Carnaroli and Vialone Nano.
Here's a bit more information about these rice varieties:
- Arborio: Has a short, plump grain with a high starch content, which makes it ideal for absorbing the flavourful broth while maintaining a firm, creamy texture.
- Carnaroli: Has a slightly longer grain than Arborio and is prized for its ability to absorb liquids while remaining al dente. Carnaroli rice produces a very creamy and flavourful risotto, and it's particularly favoured by professional chefs.
- Vialone Nano: Is a smaller, stubbier grain compared to Arborio and Carnaroli. It is known for its ability to absorb a lot of liquid while retaining its shape and bite. It's often used in northern Italy, particularly in the Veneto region, to make a slightly thicker and denser style of risotto.
Substitutions & variations:
Note that the recipe has not been tested with all the substitutions and variations below, so the results cannot be guaranteed.
- Spinach: Use another type of leafy green veg like kale or spring greens.
- Basil: Swap for a little green pesto to taste.
- Parmesan: Switch for another strong-tasting hard cheese like Pecorino or Grana Padano.
- Pouring cream: Substitute with crème fraîche. You can also use heavy cream. It has a thicker consistency, so you might need to add a little water when blending the spinach sauce.
- Veg stock: You can use chicken stock instead.
🧑🍳 Recipe steps
*Be sure to see the recipe card below for the full ingredients list & instructions! *
Step 1: Blitz the spinach, basil, Parmesan, cream and lemon in a food processor or blender until smooth.
Step 2: Fry the garlic on a medium heat for a minute until fragrant. Add the rice and toast until the grains are hot to touch.
Step 3: Begin adding hot vegetable stock, one ladleful at a time. Stir continuously and allow the liquid to be absorbed before adding more. Continue this process until the rice is cooked to your desired level of doneness.
Step 4: Remove the pan from the heat and stir in the blended spinach mixture. Add salt and pepper to taste. Serve immediately.
Toppings
What's great about green risotto is you can throw on all sorts of toppings to give it a unique twist.
- Sautéed mushrooms: Fry some mushrooms in butter and garlic while the rice cooks.
- Crispy Pancetta or bacon
- Leftover cooked chicken
- Creamy Burrata
- Toasted nuts like pine nuts, hazelnuts or walnuts.
- Roast squash or pumpkin
- Roasted tomatoes
Serving suggestions:
- Grated Parmesan Cheese: A generous sprinkling of grated Parmesan cheese on top of the hot risotto adds a creamy and nutty touch.
- Extra lemon Zest: To brighten the dish and provide a refreshing contrast to the green colour.
- Fresh Salad: A simple mixed green salad like my arugula and Parmesan salad to cut through the richness of the risotto.
- Crusty bread or Garlic Bread: For mopping up the last bits of creamy goodness.
- Wine: A crisp and refreshing white wine, such as a Pinot Grigio or Sauvignon Blanc, to complement the dish's green, herbaceous notes.
Tips for super creamy risotto
- Use the right rice: Short-grain rice varieties like Arborio, Carnaroli, or Vialone Nano that release their starch when cooked.
- Toast the rice: Sauté the rice in olive oil over medium heat before adding the stock. This step helps create a protective outer layer that retains the rice's shape while the inside becomes creamy.
- Use warm broth: Cold liquid can slow down the cooking process, leading to uneven texture.
- Add the broth gradually: About ½ to 1 cup at a time. Allow the rice to absorb most of the liquid before adding more.
- Stir continuously to release the starch from the rice and prevent sticking and burning.
🙋 Recipe FAQs
The recipe has not been tested with frozen spinach and while it's a convenient option that should work out fine, it won't add the same vibrant colour to the dish and will also add more moisture altering the flavour and texture of the risotto.
Risotto verde tastes best when it's served straight from the pan, but can be stored in the fridge for up to 3 days and reheated on the stove or in the microwave. This dish is not suitable for freezing.
You can if you use dairy-free alternatives like vegan butter, plant-based milk, or nutritional yeast for a cheesy flavour.
Using the right rice (Arborio, Carnaroli, or Vialone Nano), stirring constantly, and gradually adding warm broth while maintaining a gentle simmer. The Parmesan and pouring cream in the green sauce also add to the creaminess.
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📖 Recipe
Risotto Verde
Equipment
- blender
Ingredients
- 3 cups (200 g) fresh spinach leaves (Note 1)
- ½ cup (30 g) fresh basil leaves
- ½ cup (8 tbsp) Parmesan (Note 2)
- ½ cup (120 ml) pouring cream (Note 3)
- ½ lemon zest and juice
- 1 tbsp olive oil
- 4 cloves garlic minced
- 1.5 cups (300 g) risotto rice (Note 4)
- 6 cups (1.4 litres) hot vegetable broth/stock (Note 5)
- salt & pepper to taste
Optional toppings
- Sauntéed mushrooms
- Toasted nuts
- Grated Parmesan
- Burrata
Instructions
- Blitz the spinach, basil, Parmesan, cream and lemon in a food processor or blender until smooth.
- In a large, heavy-bottomed saucepan, heat the olive oil over medium heat.
- Add the garlic to the hot oil and sauté for about 1-2 minutes until fragrant.
- Add the risotto rice to the pan and stir well to coat it with the garlic-infused oil. Toast the rice for 1-2 minutes until it becomes slightly translucent at the edges.
- Begin adding hot vegetable stock, one ladleful at a time, to the rice mixture. Stir continuously and allow the liquid to be absorbed before adding more. Continue this process until the rice is cooked to your desired level of doneness, which typically takes about 18-20 minutes.
- Remove the pan from the heat and stir in the blended spinach mixture.
- Add salt and pepper to taste.
- Serve immediately with optional toppings.
Notes
- Spinach: The recipe has been tested with fresh spinach. While frozen spinach is a convenient option that should work out fine, it won't add the same vibrant colour to the dish and will also add more moisture altering the flavour and texture of the risotto.
- Parmesan: Switch for another strong-tasting hard cheese like Pecorino or Grana Padano.
- Pouring cream: Substitute with crème fraîche. You can also use heavy cream. It has a thicker consistency, so you might need to add a little water when blending the spinach sauce
- Risotto rice: Short-grain rice varieties like Arborio, Carnaroli, or Vialone Nano that release their starch when cooked. Scroll up to the which rice to use section for more information.
- Veg stock/broth: Use store-bought or homemade. You can also use chicken stock.
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