Go Back
+ servings
Green Risotto_Easy Salsa Verde Risotto_MidPage – 1

Easy Salsa Verde Risotto

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.
5 from 1 vote
Print Pin
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories: 338kcal

Equipment

  • Large pot
  • Baking sheet
  • Food processor

Ingredients

Salsa verde:

  • 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

Cilantro oil:

  • 2 cups loosely packed cilantro leaves and tender stems
  • 1 cup extra virgin olive oil
  • Salt

Risotto:

  • 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

For serving:

  • Cotija cheese
  • Sliced radishes

Instructions

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.

Nutrition

Calories: 338kcal | Carbohydrates: 52g | Protein: 5g | Fat: 13g | Sodium: 54mg | Fiber: 5g | Sugar: 6g | Vitamin C: 21mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!