Green Risotto

Short-grain brown rice makes for an amazingly creamy Green Risotto. If you’ve got an enameled cast iron pot, now’s the time to break it out. It will help the risotto cook evenly and keep bubbling along.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Time: 45 minutes
Makes: 6 cups

Ingredients

3 Tbs. extra-virgin olive oil
1 onion, finely chopped
1 cup short-grain brown rice
½ cup dry white wine or vermouth
3 cups + 1 cup hot unsalted vegetable or chicken stock (preferably homemade)
2 cups spinach leaves
2 cups grated zucchini
1 cup fresh or frozen peas
1 tsp. kosher salt
freshly ground white or black pepper, to taste
1 lemon, zested and juiced

Instructions

In a large heavy pot over medium heat, heat the oil until shimmering. Sauté the onion until softened, 3–5 minutes.
Stir in the rice to coat with the oil. Stir in the wine and cook until the rice starts to stick, 1–2 minutes.
Stir in 3 cups stock. Reduce the heat to medium-low, cover, and cook, stirring occasionally, until most of the liquid has been absorbed but the rice is still chewy, 25–30 minutes.
In a blender, purée the spinach with the remaining 1 cup stock.
Increase the heat to medium-high. Stir in the zucchini, puréed spinach, and peas. Cook, stirring constantly, until the rice is al dente, 3–5 minutes.
Season with the salt, pepper, and lemon zest and juice.