Risotto Prato Verde Recipe

Directions

1. 1

   Prepare the Spinach Purée

   In a pot of boiling water, blanch the fresh spinach for 1-2 minutes until wilted. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Once cooled, blend the spinach with a little vegetable broth until smooth. Set aside.

2. 2

   Cook the Shrimp

   In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the shrimp and cook until pink and opaque, about 3-4 minutes. Season with salt and pepper. Remove from the pan and set aside.

3. 3

   Sauté the Aromatics

   In the same pan, add another tablespoon of olive oil and the chopped onion. Sauté until translucent, about 5 minutes. Add the minced garlic and sauté for another minute until fragrant.

4. 4

   Cook the Rice

   Add the Arborio rice to the pan with the onions and garlic. Toast the rice for about 2 minutes, stirring frequently. Pour in the white wine and stir until it has mostly evaporated.

5. 5

   Add Broth Gradually

   Begin adding the vegetable broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

6. 6

   Combine and Finish

   Once the rice is cooked, stir in the spinach purée and cooked shrimp. Mix well to combine. Remove from heat and fold in the grated Parmesan cheese. Adjust seasoning with salt and pepper to taste.

7. 7

   Serve

   Spoon the risotto into bowls and serve hot, garnished with additional Parmesan if desired.