Tselani
Serves 6
3 cups Italian parsley leaves, packed
4 1/2 - 5 1/2 cups vegetable broth, divided
2 tablespoons extra virgin olive oil
1/4 cup diced white onion
1 cup Arborio rice
1/3 cup dry white wine
1/2 cup grated Parmesan cheese
1 cup fresh peas, shelled and blanched
1 cup fresh green beans, blanched
Place parsley leaves and 1/2 cup vegetable broth in a food processor and puree. Pour the pureed parsley into a bowl and set aside.
Warm the remaining vegetable stock in a saucepan over medium heat. Heat another medium saucepan over medium-high heat. Add the olive oil and let it get hot. Add the onion and sauté until translucent, but not brown, about 3 minutes. Add the risotto and sauté until it turns translucent and absorbs part of the oil. Pour in the wine, stirring until absorbed by the rice, about 5 to 7 minutes. Add one cup of broth. Lower the heat to medium and simmer until broth is almost completely absorbed by the rice, stirring often. Add more broth, 1/2 cup at a time, allowing each addition to be absorbed before adding next, stirring often. Cook until rice is tender to the bite and mixture is creamy, about 20 minutes longer.
Remove rice from the heat and add Parmesan, peas, beans, and parsley puree. Mix until just incorporated. Serve immediately.
3 cups Italian parsley leaves, packed
4 1/2 - 5 1/2 cups vegetable broth, divided
2 tablespoons extra virgin olive oil
1/4 cup diced white onion
1 cup Arborio rice
1/3 cup dry white wine
1/2 cup grated Parmesan cheese
1 cup fresh peas, shelled and blanched
1 cup fresh green beans, blanched
Place parsley leaves and 1/2 cup vegetable broth in a food processor and puree. Pour the pureed parsley into a bowl and set aside.
Warm the remaining vegetable stock in a saucepan over medium heat. Heat another medium saucepan over medium-high heat. Add the olive oil and let it get hot. Add the onion and sauté until translucent, but not brown, about 3 minutes. Add the risotto and sauté until it turns translucent and absorbs part of the oil. Pour in the wine, stirring until absorbed by the rice, about 5 to 7 minutes. Add one cup of broth. Lower the heat to medium and simmer until broth is almost completely absorbed by the rice, stirring often. Add more broth, 1/2 cup at a time, allowing each addition to be absorbed before adding next, stirring often. Cook until rice is tender to the bite and mixture is creamy, about 20 minutes longer.
Remove rice from the heat and add Parmesan, peas, beans, and parsley puree. Mix until just incorporated. Serve immediately.
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