Risotto Verde

Delicious main meal with leaf spinach, zucchini and rice.

For 4 portions:

  • 150 g fine leaf spinach
  • 150 g rocket
  • 300 g zucchini
  • 2 - 3 spring onions
  • 40 g ginger
  • 800 ml vegetable stock
  • 200 g risotto rice
  • 3 tbsp. olive oil
  • sea salt, pepper

Wash and read out the leaf spinach and rocket. At will lay a few leaves for garnish aside. Dry the remaining leaves with a kitchen towel and cut them roughly. Wash the zucchini and spring onions and cut into bite-sized pieces. Peal and finely grate the ginger. Next prepare the vegetable stock according to instructions.

Do not wash the risotto rice. So the rice can deliver starch during cooking and it will get its creamy consistency.

Heat 2 tbsp. olive oil in a pan and steam the spring onions with the cooked risotto rice until it is glassily. Add a part of the prepared vegetable stock to deglaze it. Simmer it on low heat and stir occasionally. When the rice has absorbed the liquid, add little by little the rest of the vegetable stock. After about 20 - 25 minutes risotto rice is firm to the bite.

Meanwhile fry the zucchini, rocket, and spinach in a pan with 1 tbsp. olive oil.

Approximately 5 minutes before the risotto rice is well-done, fold in zucchini, rocket, spinach, and ginger and cook for a short time. Season and garnish the finished meal according to taste with sea salt and pepper.