Risotto Verde
A Fabio Viviani recipe that serves six


  • 2 cup finely chopped fresh spinach
  • ¼ cup chopped onion
  • ¼ cup thinly sliced celery
  • 1 clove garlic, minced
  • 2 tbsp Bertolli olive oil
  • 3 cups vegetable broth
  • 1 cup Arborio rice
  • 2 tbsp snipped parsley
  • ⅛ tsp ground nutmeg
  • Dash pepper
  • ½ cup Grated Grana Padano (Omit this for Vegan)


In medium saucepan cook spinach, onion, celery and garlic in olive oil or cooking oil for about 5 minutes or until tender.

Stir in chicken broth, rice, parsley, nutmeg, and pepper. Bring to a boil; reduce heat.

Cover and simmer for 15 minutes. Remove from heat. Let stand, covered, for 2 minutes or until rice is tender. Add parmesan, stir. Season to taste. Serve immediately.

Risotto Verde - Home & Family

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