Risotto verde

Risotto verde

Recipe by Cookwithjo.com


  • For the green paste
  • 2 handfuls of spinach leaves

  • 1 handful of fresh parsley

  • 1 handful of fresh tarragon leaves

  • For the risotto
  • 6 handfuls of arborio rice

  • 1 small onion, finely chopped

  • 50g butter

  • 3 finely chopped cloves of garlic

  • A good glug of white wine (around 100ml)

  • 1L chicken stock

  • A handful of frozen peas

  • 400g asparagus

  • 80g finely grated parmesan + more to serve

  • 12 crevettes or large prawns

  • Juice of half a lemon

  • Salt and pepper


  • Whizz all green paste ingredients in a food processor and set aside.
  • Melt half the butter in a heavy bottomed pan and add the chopped onion. Stir for a few minutes until softened but not coloured. Add the garlic and stir for 30 seconds. Add the rice and coat well with the butter and onion mixture. Add the wine and let bubble until evaporated.
  • Add one ladleful of stock at a time and stir until the stock has been incorporated before adding another one. When you have around 150ml of stock left, add the asparagus. Then, with the last ladleful, add the green paste and frozen peas.
  • At the end, add the juice of half a lemon, grated parmesan, the remaining butter and check the seasoning.
  • Serve with grilled crevettes and more grated parmesan.