Green Garlic Risotto w/ Parmesan Crisps

Now that the new year has started, I’m sure many of you are trying to eat healthier. I have personally been trying to eat more vegetables in my meals. I recently came across this recipe on the Gourmet Traveler blog. It uses a huge amount of spinach, which was great for me since I have a giant Costco bag of spinach at the moment. On a less healthy note, the Parmesan crisps are to die for, but beware they are super addicting! I ate this with my Broiled Lemon and Garlic Shrimp.

Green Garlic Risotto with Parmesan Crisps

Serves 4

  • 9 oz spinach leaves
  • 1 garlic clove (crushed)
  • 2 shallots (finely chopped)
  • 8 1/2 oz risotto
  • 1/2 cup white wine
  • 4 cups chicken stock
  • 2 tbsp fat-free cream cheese
  • 3 tsbp skim milk
  • 2 oz freshly grated parmesan
  • extra virgin olive oil

For the Parmesan crisps:

  • 50g (1.8 oz) freshly grated parmesan
  • 1 heaped tsp flour


  1. First make the parmesan crisps by heating a large non-stick frying pan over a medium-high heat.
  2. Mix the grated cheese and flour, then spoon equal heaps onto the pan.
  3. Press the cheese piles into rounds, lifting them off once melted and golden.
  4. Immediately flatten with a rolling pin and leave to cool.
  5. Heat about 2 tsp of olive oil in a pan on a medium heat then cook the spinach until just wilted (about 2-3 minutes).
  6. Drain the spinach, place in a blender with the garlic and blend until smooth. Set aside.
  7. Heat the chicken stock on a low heat in a small saucepan. Once it simmers lower the heat to keep warm.
  8. Meanwhile, heat a tbsp of olive oil in a separate pan and and sauté the shallots on a medium heat.
  9. Once softened add the rice, frying for a minute. Pour in the white wine and stir in until absorbed.
  10. Start adding the warm chicken stock a ladleful at a time, and cook, stirring continuously for 15-17 minutes. (Make sure each addition of stock is absorbed before the next spoonful.)
  11. When all the stock has been added and mostly absorbed, scoop in the cream cheese and stir for a couple of minutes.
  12. Add the spinach and stir for another 2 minutes. Then, add the cream and stir through. Turn off the heat once combined.
  13. Finally toss with the parmesan and season to taste.
  14. Spoon onto warmed dishes, topping with a parmesan crisp to serve.
Published in: on January 9, 2011 at 9:56 am  Comments (2)  
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2 CommentsLeave a comment

  1. Great photo! (is that my dish???)

    • Thanks… yes… you caught me. I took one of those and one round white plate a few months back so I could photograph with them. =)

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