This easy salsa verde risotto is a perfect summer riff on an Italian classic. Loaded with tangy homemade salsa verde, this green risotto is creamy with a bite.
What’s better than a creamy homemade risotto? What about a risotto that uses up delicious summer produce and has just the right amount of tanginess to it? If you like salsa verde, you’ll love this salsa verde risotto.
I am always looking for ways to reinvent and this version does NOT disappoint. While I do love a good tomato risotto, there was something about the tangy bite of salsa verde that really took this dish over the top.
How to Make this Easy Salsa Verde Risotto:
The recipe is quite simple, but you will need a food processor or blender. The good news is, you don’t need to wash it between uses since so many of the ingredients are the same.
First, roast the salsa verde vegetables. Once they begin to char and blister, remove and set aside.
While the vegetables roast, prepare the cilantro oil. Simply blend cilantro, salt, and extra virgin olive oil in a food processor until smooth and transfer to a bowl.
To the food processor, add garlic, cilantro, lime juice, and the roasted vegetables and pulse until smooth.
Next, prepare the risotto. Sauté a diced shallot until it softens and then add butter. Once the butter is frothy, add the carnaroli rice and cook for 3 minutes until it begins to turn translucent.
From there, it’s simply a matter of ladling in stock and alternating stirring and agitating the rice with ladling in stock for about 15-20 minutes. Once all the stock is incorporated, but the rice isn’t completely tender, add in the homemade salsa verde. Continue stirring and cooking an additional 15 minutes until thick and creamy. If you’re feeling bold, add in a bit more butter for extra richness!
Serve this beautiful green risotto with the cilantro oil on top and garnish with sliced radishes and cotija cheese!
Looking for more vegetarian recipes? Check my archives!
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Easy Salsa Verde Risotto
- Large pot
- Baking sheet
- Food processor
- 1 pound tomatillos husked and rinsed
- 1 jalapeño trimmed
- 1 shallot trimmed and sliced into wedges
- 6 cloves garlic peeled
- 1 cup loosely packed cilantro leaves and tender stems
- 1 lime juiced
- Salt and pepper to taste
- 1 tablespoon avocado oil for roasting
- 2 cups loosely packed cilantro leaves and tender stems
- 1 cup extra virgin olive oil
- 2 teaspoons avocado oil
- 1 shallot finely diced
- 2 tablespoons butter plus 2 tablespoons more (optional)
- 1 cup carnaroli rice
- 4-5 cups warm vegetable stock plus more if needed
- Salt and pepper to taste
- Cotija cheese
- Sliced radishes
Roast the tomatillos:
- Preheat oven to 450ºF. Arrange tomatillos, jalapeño, and shallot wedges on a foil-lined baking sheet. Drizzle with avocado oil and sprinkle with salt and pepper. Transfer to the oven for 10-15 minutes until the skins are blistered and beginning to char. Remove and set aside.
Prepare the cilantro oil:
- Meanwhile, combine the cilantro, extra virgin olive oil, and salt in a food processor and pulse until completely blended. If needed, add more extra virgin olive oil to thin out the oil. It should be a drizzling consistency. Transfer to a bowl and set aside. No need to clean out the food processor!
Prepare the salsa verde:
- To the food processor add the garlic, cilantro, lime juice, and the warm roasted vegetables. Pulse until blended. Taste and season with a touch more salt and pepper.
Prepare the risotto:
- Heat the avocado oil in a large pot over medium heat. Add the shallot and cook, stirring often, for 5-6 minutes until it softens. Melt 2 tablespoons butter into the shallot and add the rice. Cook for 3 minutes.
- Add 1 ladle of the stock and stir constantly until it is mostly absorbed. Continue on for 20 minutes, alternating adding 1 ladle of stock and stirring regularly until all the stock has been added and the rice is close to almost tender.
Finish the risotto:
- Add the salsa verde and continue stirring for an additional 15 minutes until the rice is tender and thick. Turn off the heat and stir in the remaining 2 tablespoons butter, if desired. Taste and season to your preferences.
- To serve: Spoon the warm risotto into bowls and drizzle the cilantro oil on top. Serve with sliced radishes and cotija cheese.