First courses

Green Risotto


  • 500 gr. rice
  • ½ jar of green olive paste
  • 2 chopped stalks celery
  • 2 sliced leeks
  • 1 small chopped carrot
  • 1 bunch of spinach
  • 1 teaspoon chopped parsley
  • ½ cup extra virgin olive oil
  • vegetable broth
  • salt


  1. Sauté all the chopped vegetables in a tablespoon of extra virgin olive oil diluted with 1 cup of water.
  2. Pour in the rice and, stirring constantly, add the vegetable stock, always boiling, until the rice is cooked.
  3. Whisk the cream with the green olive paste and remaining oil. Serve.

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