Creamy, green risotto

This recipe is for the ones who go the extra mile.

Making the creamy, green risotto shows that you care. This risotto is naturally gluten-free and it has everything: al dente rice, creamy spinach, and flavourful nuts.

It takes about 30 minutes to make, so you are still on time to make it for dinner!

Creamy green risotto

Why do we eat rice in Italy?

In the north of Italy, rice has been much more popular then pasta for centuries. The "Rice Triangle" between Vercelli, Novara e Pavia (check it out!) is where they produce great-quality rice types, such as Arborio and Carnaroli.

There is land covered by water as far as the eye can see, immersed in a grid of medieval canals built to grow rice.

Over the years, rice was introduced to the rest of the Italy and most regions developed their own recipes based on the available ingredients. The risotto procedure is strict, and you have to follow the cooking steps. You can go crazy with the sauce, just like all Italians do!

INGREDIENTS:

This recipe is for 2 servings of creamy green risotto with walnut sauce, and it takes about 30 minutes. Want to learn how to make more Italian recipes? Check our workshops!

• 200 g Carnaroli rice

• 1 onion

• a splash of dry white wine

• 400 g spinach

• extra virgin olive oil

For the walnut sauce:

• 150 g walnuts

• 80 g bread crumb (optional)

• 1/2 garlic clove

• 80 ml plant-based milk without sugar (soy, cashew, or grains – no coconut)

• 1 spoon nutritional yeast (optional)

• salt and pepper

• extra virgin olive oil

+ Macchè tip

• lemon zest

THE RECIPE:

Make the green cream

Bring a pot of water to a boil and salt it. Add the spinach and cook for 1 minute. Remove with a spoon (keep the water in the pot) and blend the spinach with 3 spoons of olive oil and 2 spoons of the cooking water until smooth and creamy.

Make the walnut sauce

Blend all the sauce ingredients until you get a smooth, creamy texture. Add more milk and oil if it looks dry.

Set your sauces aside.

Prepare a quick broth

In the same water (where you cooked the spinach), add half an onion (and a sliced carrot if you like) to create a light vegetable broth. Cook it at low flame.

Let's make risotto

Finely chop the remaining onion and sauté it a low flame in a pan with olive oil (that covers the bottom of the pan) until soft. Add the rice and toast it for 1 minute. Make sure to keep an eye on it, it can easily burn. Add half a glass of white wine.

Cook the risotto

Start adding the hot broth from the pot, one ladle at a time, stirring often. Let it absorb before adding more. Cook for about 15 minutes, until creamy and al dente.

Combine & serve

Stir the green cream into the risotto, then mix in 2 spoons of the walnut sauce to make it extra creamy.

Serve with a spoonful of walnut sauce on top, a few chopped walnuts, and black pepper.

MACCHÈ TIPS:

Let's keep it easy. You already made risotto, after all! Sprinkle some lemon zest directly on the plate, and you will add a nice aromatic touch to your green, creamy masterpiece!

Rice Triangle - Vercelli