Green Ivy Risotto
- Ready In:
- 40mins
- Ingredients:
- 13
- Yields:
-
4 cups
- Serves:
- 4
ingredients
- 350 g risotto rice
- 1⁄2 kg spinach, fresh
- 1 pinch fresh parsley
- 1 bunch fresh basil, fresh and chopped
- 1 bunch of fresh mint, fresh and chopped
- 1 teaspoon onion, chopped finely
- 1 garlic clove
- 3 tablespoons extra virgin olive oil
- 100 g butter
- 150 g gorgonzola
- 50 g of grated parmesan cheese
- 1 1⁄2 liters vegetable broth
- salt and pepper
directions
- Saute garlic in olive oil in a large skillet.
- Add onion and half the butter.
- Remove the garlic once it has turned brown.
- Add the herbs.
- Add the spinach.
- Salt to taste.
- Cover the skillet until the spinach reduces in half.
- Add the rice.
- Ladle in the broth as rice absorbs the liquid.
- Add the gorgonzola and pepper 3 minutes before the rice is completely cooked.
- Add parmesan and butter just before serving.
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Reviews
-
This was just delicious! I used Danish blue cheese and didn't quite have enough, so used up a little cream cheese spread with it. I went out to the herb garden and could'nt help myself, I added some fresh lemon thyme, oregano and chives too. Thank you for a delicious supper! Made for the Chef Alphabet Soup game.
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