Ingredients
- 350 g Carnaroli rice
- 120 g courgette (green part only)
- 120 g baby spinach
- half onion
- butter
- Grana Padano Dop
- rocket salad
- chicory
- black cabbage
- basil
- mint
- dry white wine
- vegetable broth
- extra virgin olive oil
- salt
For the recipe of green risotto with fresh herbs, blanch the zucchini and spinach in boiling salted water for a few seconds. Drain and blend them with 30 g of oil and 1 ladle of broth, obtaining a bright green cream.
Chop 1/2 onion and brown it in a saucepan with a little oil, for 2 minutes. Add the rice, toast it briefly, sprinkle with a splash of white wine, then wet it with 2 ladles of broth. Then bring it to cooking, adding broth a little at a time, in about 15 minutes.
Cream it with 40 g of butter, 40 g of grated parmesan and green cream. Serve the rice completing it with rocket leaves, chicory and black cabbage
in strips, basil and mint.
