1 cup Carnaroli rice
2 chopped onions
2 chopped green onions
1 minced clove garlic
1 cup white wine
1 package fresh spinach
300 grams green beans
½ cup peas
2 Tbsp. chopped parsley
1 liter vegetable stock
100 grams butter
1 cup grated cheese
First, cook the stock over low heat.
Remove the ends of the green beans and cut them in three, according to their size. When the water is boiling and salted, stir in the chopped green beans and cook for 2 minutes. Remove and soak in frozen water. Strain and set aside. In this way, they will remain crispy and green.
Rinse the spinach leaves and remove the stems.
Stir fry the onion and the green onion in a skillet with a drop of olive oil. Just then add the minced garlic, so that it does not burn when cooking.
Add the Gallo Double Caroline rice and stir fry for some seconds. Deglaze with the white wine and mix slowly. Immediately after that, add two ladles of the vegetable stock. Stir so that the grains begin to release their starch, which will provide greasiness to the risotto.
Continue adding more stock as the rice absorbs liquid and stir continually.
When the rice is cooked al dente, meaning tender and its grains entire, add the green beans, the spinach and the peas. Mix all together and cook for 2 more minutes. Season with salt and pepper.
Add the cold butter dices – and this is very important – so that they melt very slowly. Sprinkle the grated cheese as well.
Remove from fire and stir in the parsley. Set aside and let it stand for a while.