This creamy vegetable risotto gets an extra verdant punch from nutrient-packed spirulina, which gives the Italian classic a lovely green hue.
Yield: 4 servings
Active Time: 30 minutes
4 1/4 cups vegetable stock
2 tablespoons olive oil
1 shallot, chopped
1 leek, chopped
2 zucchinis, cut into small cubes
1 cup arborio rice
Salt and pepper, to taste
Scant 1/2 cup dry white wine
6 tablespoons cream
2 tablespoons spirulina
1 jar marinated artichokes, drained
Lemon zest and mint, to garnish (optional)
Bring stock to simmer in medium saucepan; keep warm.
In a large heavy bottomed pot, heat 1 tablespoon olive oil over medium heat and sauté for 5 minutes the shallot and leek with half the zucchini. Add the rice and cook 3 minutes, stirring, until the grains become translucent. Season with salt and pepper.
Pour in wine and cook, stirring, over medium heat until the liquid is completely absorbed.
Add in a ladleful of warm broth; stir until almost all broth is absorbed, about 1 minute. Continue adding broth by ladlefuls, stirring until almost all broth is absorbed before adding more, until rice is cooked and tender but still firm to bite and risotto is creamy. Stir in cream and spirulina.
In a sauté pan, quickly sauté in 1 tablespoon of oil the remaining zucchini with the artichokes.
To serve, divide risotto between four plates and top with vegetables. Garnish with lemon zest and mint, if desired.
Photo credit: Paul Delmont
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