John Myers
Risotto Verde E Bianco
The perfect risotto verde e bianco recipe with a picture and simple step-by-step instructions.
- 3 tbsp Olive oil
- 2 Cloves of garlic (pressed)
- 200 ml White wine
- 330 g Risotto rice
- 1 Vegetable onion (diced)
- 900 ml Vegetable broth (warm)
- 500 g Asparagus (green)
- 250 g Mushrooms (quartered)
- 300 g Cocktail tomatoes
- 1 tsp Black pepper from the mill
- 50 g Grana Padano
- Put the olive oil in a saucepan or wok, heat and fry the onion until golden, adding the pressed garlic in between.
- Deglaze with about 2/3 of the white wine and stir. Top up with 600 ml of warm vegetable stock. Now add the risotto rice and the asparagus (cut into 4-5 cm pieces) and season with pepper. Then simmer with the lid slightly open on a low level for 15 minutes.
- Add the mushrooms, cocktail tomatoes, the rest of the wine and the remaining vegetable stock and simmer for another 10-15 minutes at the same temperature until the risotto rice has the right consistency (minimal bite).
- Then mix in the Grand Panado and the bunch of rocket and arrange the whole thing nicely on a deep plate and decorate with e.g. basil and fresh cocktail tomatoes.
- Try this with white asparagus, shrimp and yellow cocktail tomatoes.
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- Bon appetit!
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