Green & Gold Risotto

Green & Gold Risotto is a flavorful and colorful dish that’s perfect for a dinner party or a special occasion. It’s made with Arborio rice, asparagus, spinach, and Parmesan cheese, and it’s finished with a touch of saffron for a golden hue. Here’s how to make it:

Ingredients:

  • 6 cups chicken or vegetable broth
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 2 cups Arborio rice
  • 1/2 cup dry white wine
  • 1/2 teaspoon saffron threads
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 4 cups packed fresh spinach leaves
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions:

  1. In a medium saucepan, bring the broth to a simmer over medium heat.
  2. In a large pot or Dutch oven, melt the butter with the olive oil over medium heat.
  3. Add the onion and garlic to the pot and sauté until softened, about 5 minutes.
  4. Add the rice to the pot and stir to coat with the butter and oil.
  5. Add the white wine to the pot and stir until it’s absorbed.
  6. Add the saffron to the pot and stir until it’s evenly distributed.
  7. Add a ladleful of the hot broth to the pot and stir until it’s absorbed.
  8. Continue adding the broth, one ladleful at a time, stirring constantly and waiting until each ladleful is absorbed before adding the next.
  9. After about 10 minutes of adding the broth, stir in the asparagus pieces.
  10. Continue adding the broth and stirring for another 10-15 minutes, or until the rice is tender and creamy.
  11. Stir in the spinach leaves and Parmesan cheese until the spinach is wilted and the cheese is melted.
  12. Season the risotto with salt and pepper to taste.
  13. Serve the Green & Gold Risotto immediately, garnished with additional Parmesan cheese and sautéed asparagus tips if desired.

This Green & Gold Risotto is a beautiful and delicious dish that’s sure to impress your guests. The saffron adds a lovely golden hue to the risotto, while the asparagus and spinach add a pop of green. Serve it as a main course or as a side dish with grilled chicken or fish. Enjoy!