List of Ingredients
- 2 CUPS of Carnaroli rice
- 2/3 CUP of zucchini, trimmed (green part only)
- 2/3 CUP of baby spinach
- 1/2 onion, chopped
- 1/3 STICK of unsalted butter
- 1/2 CUP of Grana Padano PDO, grated
- arugula
- chicory
- kale
- basil
- fresh mint
- 1/2 CUP of dry white wine
- vegetable broth
- extra-virgin olive oil
- salt
Method
Blanch the zucchini and spinach. To blanch the vegetables, bring water to a boil. Add salt. Fill a large bowl with ice water. Add vegetables to boiling water for 20 seconds. Remove with a slotted spoon and plunge into ice water for 20 seconds. Drain in a colander. Blanching halts the cooking process and retains color. Purée with 2 Tbsp. olive oil and ½ cup broth for a vibrant green purée.
Slice the arugula, chicory and kale leaves into thin strips. Place aside.
Brown the onion in a saucepan with 1 Tbsp. olive oil for 2 minutes. Add the rice stirring to coat it completely. Add the wine stirring constantly until evaporated. Add ½ cup broth and stir until the broth is absorbed. Continue adding broth in ½ cup increments, stirring constantly, until the liquid is absorbed and the rice is al dente, around 15 minutes.
Stir in the butter, Grana Padano and vegetable purée. Serve the risotto topped with the arugula, chicory and kale strips and whole basil and mint leaves to taste.