Ingredients
Green Sauce
- 2 cups (60 g) fresh spinach
- ¼ cup (60 ml) vegetable stock
- 4 oz (120 g) soft goat cheese
Main Risotto
- 1 tablespoon olive oil
- 4 oz (120 g) pancetta
- 1 medium leek, sliced
- 2 garlic cloves, finely chopped
- 1 cup (200 g) carnaroli rice
- ⅓ cup (75 ml) dry white wine
- 4 cups (1000 ml) vegetable stock, divided
- ½ lb (250 g) asparagus tips, cut into small pieces
- ½ cup (75 g) peas, fresh or frozen
- ⅓ cup (30 g) Parmesan, grated
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Green Sauce: Place the fresh spinach, ¼ cup vegetable stock, and soft goat cheese in a blender and blitz until smooth. Set aside this vibrant green sauce for later use.
- Cook Pancetta: Heat olive oil in a large skillet or pot over medium heat. Add the pancetta and cook for a couple of minutes until it becomes slightly crispy. Remove and set aside.
- Sauté Leeks and Garlic: In the same pan with the pancetta fat, add sliced leeks and finely chopped garlic. Cook for 2-3 minutes until softened and fragrant, stirring occasionally.
- Toast the Rice: Stir in the carnaroli rice with the leeks and garlic. Toast the rice for about a minute, stirring frequently to coat the grains well and slightly warm them up.
- Deglaze with Wine: Pour in the dry white wine and cook while stirring until the wine mostly evaporates, enhancing the risotto's flavor base.
- Cook Risotto with Stock: Begin adding the vegetable stock one cup at a time. Stir continuously and wait until almost no liquid remains before adding the next cup. This slow absorption method ensures creamy risotto.
- Combine Vegetables and Green Sauce: When only one cup of stock remains, stir in the asparagus, peas, and the blended green sauce. Continue cooking, adding any remaining stock as needed, until the rice is al dente and the risotto is creamy with all ingredients well combined.
- Finish and Serve: Stir in the grated Parmesan cheese and cooked pancetta. Season with salt and freshly ground black pepper to taste. Serve warm with extra goat cheese for garnishing if desired.
Notes
- Use carnaroli rice for the best creamy risotto texture.
- For a vegetarian version, omit the pancetta and use vegetable stock only.
- Fresh or frozen peas can be used depending on availability.
- Keep stirring during the stock addition to prevent sticking and to release the rice's starches.
- Adjust seasoning at the end for optimal flavor balance.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
