nw img1 18 risotto erbette termeapollo

Risotto with spring greens

Ingredients for 6 serves:

  • 400 g Carnaroli or Vialone Nano rice
  • 300 g spring greens, cooked
  • 200 g robiola cheese
  • 50 g butter
  • ½ white onion
  • 2 litres stock
  • Extra virgin olive oil
  • Salt to taste

Warm approx. 2 litres of stock in a pan.

In the meantime, finely chop the onion and sauté it in a saucepan with the oil.

As soon as the onion turns pale and golden, add the rice, toast it for a couple of minutes then begin pouring a little stock over the toasted rice. After about 10 minutes, add the cooked greens and some salt if needed. When the rice is cooked, add the butter and robiola cheese and stir (this will take about 18/20 minutes in all).


And now sit down and…ENJOY!


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