Risotto Verde

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

white wine

🥗Healthier: white grape juice

💰Cheaper: chicken broth

White grape juice maintains sweetness without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers heart-healthy fats.

Heat vegetable broth in a saucepan over low heat to keep warm.

In a large skillet, heat olive oil over medium heat until shimmering.

Add chopped onion and garlic; sauté until translucent, about 3-4 minutes.

Stir in arborio rice and cook for 1-2 minutes until lightly toasted.

Pour in white wine and cook until absorbed, stirring constantly.

Add warm vegetable broth one ladle at a time, stirring frequently until absorbed before adding more.

Continue adding broth until rice is creamy and al dente, about 18-20 minutes.

In the last 5 minutes, stir in spinach and peas until heated through.

Remove from heat and mix in butter, parmesan cheese, and lemon juice.

Season with salt, black pepper, and a pinch of nutmeg to taste.

Fold in chopped fresh basil just before serving.

Serve hot, garnished with additional basil and parmesan if desired.

Cooking Techniques

Spice Level:

Allergens