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Risotto verde with gremolata
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 427
  • Fat about 13g
  • Carbohydrates about 62g
  • Protein about 14g
This is needed
This is needed for 4 people
  • 1 bunch flat-leaf parsley
  • 8 dl water
  • 1 dl white wine
  • 3 spring onion incl. green part, thinly sliced, greens set aside
  • 1 tbsp butter
  • 1.5 tsp salt
  • 300 g risotto rice
  • 1 bunch basil, finely chopped
  • 2 sprigs peppermint, finely chopped
  • 0.5 organic lemon, use grated zest
  • 1 garlic clove, finely chopped
  • 0.5 tsp sea salt
To serve
  • 100 g baby spinach
  • 2 tbsp butter
  • 80 g grated Parmesan
  • salt and pepper to taste
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And that's how it's done
And that's how it's done
Puree the parsley with the water. Heat the butter in a pan. Sauté the spring onions. Add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce almost completely. Bring the parsley water to the boil, season with salt. Gradually add the parsley water to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente.
Mix the herbs, garlic, lemon zest and salt, set aside.
To serve
Stir the spinach, cheese and butter into the risotto, season. Plate up the risotto, top with the gremolata and reserved spring onion greens.