Fresh, vibrant and packed full of flavor. This Risotto Verde is the perfect summer dish, only using the freshest ingredients. If you're in the mood for a hearty and bright dish, then this is the recipe for you!
About This Risotto Verde Recipe
Made with tender chicken breast, fresh spinach, basil, asparagus and creamy Arborio rice, this Risotto Verde is packed with flavour while still feeling light and seasonal. The bright green vegetables and herbs create a beautifully rich, velvety risotto that the whole family will love!
Unlike many risotto recipes that rely heavily on cream, this green risotto gets its velvety texture from slowly cooked rice, butter and a vibrant spinach and basil mixture blended into the stock. The result is a deeply hearty dish with fresh garden flavours running through every bite.
Ingredients
Using the freshest ingredients in this Risotto Verde recipe makes all the difference. Below, you will see the ingredients laid out along with.a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.
See recipe card for quantities.
- Chicken breasts
- Shallots
- Garlic cloves
- Arborio rice
- Spinach
- Bunch Asparagus
- Bunch Fresh basil
- Chicken stock
- Parmesan
- Unsalted butter
- Olive oil
- Salt and pepper to taste
See recipe card for quantities.
Instructions
You will find photographs of each step of this Risotto Verde recipe below, along with a full layout including the ingredients in the recipe card. Use whichever format works best for you. These steps are clear and easy to follow, so you can cook along with confidence.
- Step 1: Firstly, to a large pot, on a medium heat, add a tablespoon of olive oil and cook your chicken breast until beautifully golden on the outside and cooked through. Remove and set aside for later.
- Step 2: Then, to the same pot, add another tablespoon of olive oil and a tablespoon of butter. Allow the butter to melt and saute your shallots until translucent. Add your garlic and fry for a further minute.
- Step 3: Next, add your Arborio rice and toast the grains gently until you can see tiny cracks in the shell (about 5 minutes). Optional: Once the rice is toasted, add a glass of white wine and allow to absorb completely.
- Step 4: After that, heat your chicken stock and add the stock to your rice a ladle at a time. Allow the stock to fully absorb before adding the next ladle. Repeat for around 25-30 minutes until the rice is perfectly al dente. Season with salt and pepper to taste.
- Step 5: Meanwhile, blanch your spinach and sliced asparagus in boiling water (keep some whole sprigs if you want to use them to garnish). Remove using a slotted spoon and transfer to an ice water bowl - this will keep that vibrant green color that makes this dish so eye-catching!
- Step 6: Then, to a blender, use a slotted spoon to drain any water from your greens and add them to the blender. Add your bunch of fresh basil and blitz until completely smooth.
- Step 7: Next, add your green sauce to your risotto and fold into combine. Finish with your parmesan and 2 tablespoons of cold butter. Fold in to create that luxuriously creamy texture.
- Step 8: Finally, top with your sliced chicken breasts and any whole asparagus sprigs you have saved to garnish. Dig in!
Hint: Blanch some whole asparagus sprigs and set them to one side for garnishing at the end!
Substitutions
One of the best things about Risotto Verde is how adaptable it is. Here are some easy substitutions if you need to use what you already have at home.
- Chicken breast: Swap for chicken thighs, leftover roast chicken, turkey or leave it out completely for a vegetarian version.
- Shallots: Replace with 1 small onion.
- Garlic: Fresh garlic gives the best flavour but 1 teaspoon of garlic purée can be used instead.
- Spinach: Kale, cavolo nero, rocket, watercress or a mixture of soft green herbs work well.
Variations
Once you've mastered this classic Risotto Verde, there are plenty of ways to make it your own:
- Vegetarian Risotto Verde – Omit the chicken and use vegetable stock. Add extra asparagus, peas or broad beans for a hearty meat-free version.
- Spicy Risotto Verde – Add a pinch of chilli flakes or finely chopped green chilli while frying the shallots and garlic.
- Vegan Risotto Verde - Simply replace the chicken with extra vegetables and use a good-quality vegetable stock. Swap the butter for a vegan alternative or extra virgin olive oil, and finish the risotto with a spoonful of nutritional yeast or a vegan hard cheese alternative for added richness.
Love this Risotto Verde recipe? Why not try this Chicken and Chorizo Risotto or this Asparagus Risotto!
Equipment
x2 Large pots - one for the Risotto Verde and one to keep your stock hot
Slotted spoon
Blender
Serving Size (Serves 4)
This Risotto Verde recipe is written to serve 4. Most of the time, we cook for 2 and enjoy the leftovers the next day - it makes the effort of cooking something fresh and delicious even more worthwhile. If you’re feeding 5 or 6, you can easily double the recipe, or sometimes it’s as simple as adding an extra piece of protein and adjusting the sides. Make it yours, enjoy the process, and don’t stress about being exact.
Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.
Storage
Fridge: Allow your dish to cool completely, then store in an airtight container for up to 3 days. Flavours often develop even more after a night in the fridge.
Freezer: Portion and freeze for up to 3 months. Defrost overnight in the fridge, then reheat gently on the hob or in the oven until piping hot.
Top Tip
For the creamiest Risotto Verde, don't rush the stock. Add it a ladleful at a time, allowing the rice to absorb most of the liquid before adding more. This gradual process helps release the starch from the Arborio rice, creating that rich, silky texture that makes a great risotto.
FAQ
Yes, although the texture won't be quite as silky after thawing. Freeze in airtight containers for up to 3 months and reheat gently with extra stock or water to loosen.
"Verde" is the Italian word for "green." The name comes from the vibrant green colour created by blending spinach, basil and other green vegetables into the risotto.
Yes. First, thaw it and squeeze out as much excess water as possible before blending it with the basil.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Risotto Verde recipe:
Recipe
Risotto Verde
Fresh, vibrant and packed full of flavor. This Risotto Verde is the perfect summer dish, only using the freshest ingredients.
Ingredients
- 2 Chicken breasts
- 2 Shallots
- 4 Garlic cloves
- 300g Arborio rice
- 100g Spinach
- 1 bunch Asparagus
- 1 bunch Fresh basil
- 1.5 litres Chicken stock
- 25g Parmesan
- 4 tablespoon Unsalted butter
- 3 tablespoon Olive oil
- Salt and pepper to taste
Instructions
- Firstly, to a large pot, on a medium heat, add a tablespoon of olive oil and cook your chicken breast until beautifully golden on the outside and cooked through. Remove and set aside for later.
- Then, to the same pot, add another tablespoon of olive oil and a tablespoon of butter. Allow the butter to melt and saute your shallots until translucent. Add your garlic and fry for a further minute.
- Next, add your Arborio rice and toast the grains gently until you can see tiny cracks in the shell (about 5 minutes). Optional: Once the rice is toasted, add a glass of white wine and allow to absorb completely.
- After that, heat your chicken stock and add the stock to your rice a ladle at a time. Allow the stock to fully absorb before adding the next ladle. Repeat for around 25-30 minutes until the rice is perfectly al dente. Season with salt and pepper to taste.
- Meanwhile, blanch your spinach and sliced asparagus in boiling water (keep some whole sprigs if you want to use them to garnish). Remove using a slotted spoon and transfer to an ice water bowl - this will keep that vibrant green color that makes this dish so eye-catching!
- Then, to a blender, use a slotted spoon to drain any water from your greens and add them to the blender. Add your bunch of fresh basil and blitz until completely smooth.
- Next, add your green sauce to your risotto and fold into combine. Finish with your parmesan and 2 tablespoons of cold butter. Fold in to create that luxuriously creamy texture.
- Finally, top with your sliced chicken breasts and any whole asparagus sprigs you have saved to garnish. Dig in!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 432Total Fat: 26gSaturated Fat: 10gUnsaturated Fat: 16gCholesterol: 64mgSodium: 286mgCarbohydrates: 32gFiber: 2gSugar: 4gProtein: 17g
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