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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