Risotto verde with gremolata

Risotto verde with gremolata

Total: 30 Min. | Active: 30 Min.
vegetarian, gluten-free
Nutritional value / person: 427 kcal
, Fat: 13 g
, Carbohydrate: 62 g
, Protein: 14 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 bunch flat-leaf parsley
8 dl water
1 tbsp butter
3 spring onions incl. green parts, thinly sliced, greens set aside
300 g risotto rice
1 dl white wine
1 ½ tsp salt


1 bunch basil, finely chopped
2 sprigs peppermint, finely chopped
1 garlic clove, finely chopped
½ organic lemon, use grated zest
½ tsp sea salt

To serve

100 g baby spinach
80 g grated Parmesan
2 tbsp butter
salt and pepper to taste
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How it's done

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Puree the parsley with the water. Heat the butter in a pan. Sauté the spring onions. Add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce almost completely. Bring the parsley water to the boil, season with salt. Gradually add the parsley water to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente.


Mix the herbs, garlic, lemon zest and salt, set aside.

To serve

Stir the spinach, cheese and butter into the risotto, season. Plate up the risotto, top with the gremolata and reserved spring onion greens.

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