Creamy Green Risotto with Parmesan Crisp

Green Purée

• 100 g spinach
• 15g fresh basil leaves
• 15 g fresh mint
• 25 g vegetable broth (optional, for consistency)
• salt

1. Bring a large pot of salted water to a boil. Blanch spinach, basil, and mint for 20 seconds.
2. Immediately transfer the greens into a bowl of ice water.
3. Drain thoroughly using a fine sieve, pressing out as much water as possible.
4. Blend into a smooth purée, adding a splash of broth if needed. Season with salt and refrigerate until needed.

Parmesan Crisps

• 50 g finely grated Parmesan

1. Preheat the oven to 180°C (fan).
2. Line a baking tray with parchment paper. Form small mounds of Parmesan and flatten gently into discs.
3. Bake for 8–10 minutes, until golden and crisp. Let cool fully before handling.

Risotto Base

• 1 shallot, finely chopped
• 2 garlic cloves, minced
• 150 g Arborio rice
• 100 ml dry white wine
• 500 ml vegetable broth (kept warm)
• 50g Green Purée
• 25 g cold butter
• 40 g finely grated Parmesan
• salt

1. In a wide pan, sauté the shallots in a bit of olive oil over medium heat until soft and translucent. Add garlic and sauté for an additional minute.
2. Add rice. Stir for 1–2 minutes, until the rice turns slightly translucent around the edges.
3. Pour in the wine and simmer until completely evaporated — no visible liquid and the pan smells fragrant, not alcoholic.
4. Begin adding the hot broth one ladle at a time, stirring constantly. Allow each addition to absorb before adding the next.
5. When the rice is al dente and creamy, stir in the green purée.
6. Turn off the heat and finish with cold butter and Parmesan. Stir vigorously to emulsify. Season to taste with salt.

Green Toppings and Assembly

• 6 asparagus spears, cut into bite-sized pieces
• 50 g green peas
• basil leaves

1. Blanch the asparagus and peas in salted boiling water for 1 minute.
2. Plate the green risotto in warm shallow bowls.
3. Top with asparagus, basil leaves, peas, and Parmesan crisps.

Tips and additional information

Can you freeze the green purée?
Yes — and you should. Make a big batch and freeze it in airtight containers or silicone molds. It keeps beautifully for up to 2 months. Just defrost overnight in the fridge, and your next risotto will be halfway done.

Why shock the greens in ice water?
It’s all about that color. Ice water rapidly slows the cooking process and locks in that bright, vivid green. Skip this step, and your purée turns dull — and the whole risotto loses its fresh, vibrant look.

Why Arborio (or Carnaroli)?
Arborio rice has just the right amount of starch to make risotto creamy and luscious. Want even more control? Go with Carnaroli — it holds its shape better and gives you a bit more wiggle room while cooking.

Why add broth gradually?
Adding hot broth one ladle at a time — and stirring constantly — coaxes the rice to release its starch naturally. This slow absorption is what gives risotto its silky, luxurious texture.

Why finish with butter and Parmesan?
This final step, called mantecatura, is where the magic happens. Cold butter and finely grated Parmesan melt into the risotto, binding everything into a rich, glossy finish. It’s the difference between a decent risotto and a restaurant-level one.