Risotto Verde | Sonoma-Cutrer Vineyards
Fresh, bright green risotto that embodies the beauty of spring.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sonomacutrer.com.
Ingredients
- 4 tbsp olive oil
- 2 c green peas (fresh or frozen)
- 3 packed cups baby spinach
- 5 c chicken or vegetable stock
- 3/4 c chopped green onions, including the green tops
- 1 tbsp chopped garlic
- Salt
- Freshly ground black pepper
- 2 c risotto rice, such as arborio or carnaroli
- 1/2 c dry white wine
- 12 stalks of asparagus, tough ends discarded and cut in half lengthwise
- 2 oz shaved pecorino cheese
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