Polish-style Green Risotto

Ingredients

In this Polish adaptation of the Italian risotto verde, we incorporate traditional Polish ingredients and flavors. The dish maintains the creamy texture and vibrant green color of the original, but we substitute some of the Italian ingredients with Polish counterparts. Additionally, we infuse the risotto with Polish herbs and spices to create a distinct flavor profile that pays homage to Polish cuisine. We alse have the original recipe for Risotto verde, so you can check it out.

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 medium onion, finely chopped 1 medium onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 cup (240ml) dry white wine 1 cup (240ml) dry white wine
• 1 cup (240ml) sour cream 1 cup (240ml) sour cream
• 1 cup (240ml) fresh dill, chopped 1 cup (240ml) fresh dill, chopped
• 1 cup (240ml) fresh parsley, chopped 1 cup (240ml) fresh parsley, chopped
• 1 cup (240ml) frozen peas 1 cup (240ml) frozen peas
• 1 cup (240ml) frozen spinach 1 cup (240ml) frozen spinach
• 1 cup (240ml) green beans, trimmed and chopped 1 cup (240ml) green beans, trimmed and chopped
• 1 tablespoon (15ml) butter 1 tablespoon (15ml) butter
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 75g, 4g
• Protein: 10g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the Arborio rice to the pot and stir well to coat the grains with the butter. Cook for 2-3 minutes, until the rice becomes slightly translucent.
3. 3.
   Pour in the white wine and cook until it is absorbed by the rice.
4. 4.
   Begin adding the vegetable broth, one ladleful at a time, stirring continuously. Allow each ladleful to be absorbed before adding the next. Continue this process until the rice is cooked al dente, which should take about 20 minutes.
5. 5.
   In a separate pan, blanch the frozen peas, spinach, and green beans in boiling water for 2-3 minutes. Drain and set aside.
6. 6.
   Once the rice is cooked, stir in the sour cream, chopped dill, parsley, and blanched vegetables. Season with salt and pepper to taste.
7. 7.
   Cook for an additional 2-3 minutes, until the vegetables are heated through.
8. 8.
   Remove from heat and let the risotto rest for a few minutes before serving.
9. 9.
   Serve the Polish-style Green Risotto hot, garnished with additional fresh herbs if desired.

Treat your ingredients with care...

• Arborio rice — Use Arborio rice specifically for its creamy texture and ability to absorb flavors.
• Sour cream — Opt for full-fat sour cream to enhance the richness of the dish.
• Fresh dill and parsley — Use fresh herbs for the best flavor. If unavailable, you can substitute with dried herbs, but reduce the quantity by half.

Tips & Tricks

• To make the risotto even creamier, you can add a sprinkle of grated Polish cheese, such as Oscypek or Podlaski.
• For a heartier version, you can add cooked Polish sausage, such as kielbasa, to the risotto.
• If you prefer a smoother texture, you can blend half of the cooked vegetables with a splash of vegetable broth before adding them to the risotto.
• Experiment with different Polish herbs, such as marjoram or lovage, to add a unique twist to the dish.
• Leftover risotto can be transformed into delicious risotto balls by shaping them into small balls, coating them in breadcrumbs, and frying until golden brown.

Serving advice

Serve the Polish-style Green Risotto as a main course, accompanied by a fresh green salad and crusty Polish bread. Garnish with additional fresh herbs for a pop of color.

Presentation advice

Present the Polish-style Green Risotto in individual bowls, allowing the vibrant green color to shine through. Sprinkle some freshly chopped dill or parsley on top for an elegant touch.