The secret ingredient in this recipe is Seven Barrels Meyer Lemon Extra Virgin Olive Oil!
Seven Barrels Risotto Verde
- 2 tablespoon olive oil
- 2 shallots finely diced
- 2 garlic cloves finely diced
- 1 ½ cups arborio rice
- ½ cup dry white wine
- 6 cups vegetable stock
- 1 cup fresh spinach
- ¼ cup fresh basil
- ¼ cup fresh parsley
- 2 teaspoons Seven Barrels Meyer Lemon Extra Virgin Olive Oil
- 2 lemons zested and juiced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup frozen peas
- 1 cup parmesan cheese
- ½ cup plain Greek yogurt
- micro-greens to serve
Heat oil olive over medium heat in a large pot. Add shallots and garlic to pan and cook for 3 minutes.
Add arborio rice and stir well until coated.
Add wine and allow to simmer until nearly evaporated. Add vegetable stock, one cup at a time, adding more only once the last cup has been absorbed.
In a blender, add the fresh spinach, basil, parsley, Seven Barrels Meyer Lemon Extra Virgin Olive Oil and lemon juice and zest. Add salt and pepper. Blend until smooth.
Once all of the vegetable stock has been absorbed and your rice is cooked, add frozen peas and blended herb mixture to the pot with the rice. Cook for 2-3 minutes, or until the rice thickens again.
Remove from heat and stir in parmesan cheese and Greek yogurt. Add salt and pepper to taste and garnish with micro-greens and lemon zest.
Best served with Seven Barrels Chicken Piccata!