Green Risotto with Parmigiano-Reggiano
Cuisine: Italian
Recipe type: Side Dish
Serves: 4
Cook time: 
Total time: 
  • 100 g Italissima Aged Parmigiano-Reggiano
  • 1 tablespoon Italissima Extra Virgin Olive oil
  • ¼ cup Each of finely chopped celery, carrots and onions
  • 300 g Fresh or frozen spinach, coarsely chopped
  • 300 g Italissima Arborio Rice
  • ½ litre Beef broth
  • 1 tablespoon Butter
  1. Grate a handful of Parmigiano-Reggiano and using a vegetable peeler, make shavings with the rest. Set aside. In a large frying pan, heat some oil and cook celery, carrots and onions until soft. Add the spinach. Add the rice and stir well to coat with the vegetable mixture, cooking the rice for several minutes. Pour in the broth a little bit at a time, stirring constantly, until the rice is cooked. Take the rice off the stove, add the butter and stir until melted. Finally, stir in the grated Parmigiano-Reggiano and serve with cheese shavings sprinkled over each portion.

 Green Risotto with Parmigiano-Reggiano Recipe – absolutely amazing!