Risotto Verde Recipe

Directions

1. 1

   Prepare the Broth

   In a saucepan, bring the vegetable broth to a simmer. Keep it warm over low heat.

2. 2

   Sauté Aromatics

   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.

3. 3

   Cook the Rice

   Add the Arborio rice to the skillet and stir, cooking for about 2 minutes until the rice is lightly toasted.

4. 4

   Add Broth Gradually

   Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow each addition of broth to be absorbed before adding the next until the rice is creamy and al dente, about 18-20 minutes.

5. 5

   Incorporate Vegetables

   In the last 5 minutes of cooking, stir in the asparagus and peas, allowing them to cook until tender.

6. 6

   Finish with Pesto and Cheese

   Once the rice is cooked, remove from heat and stir in the pesto, grated Parmesan cheese, and chopped pistachios. Season with salt and black pepper to taste.

7. 7

   Serve

   Serve the Risotto Verde warm, garnished with additional pistachios and a sprinkle of Parmesan cheese, if desired.