Green Risotto Recipe That Stays Vibrant (Restaurant Green Risotto Recipe)

This green risotto (without cream) is rich, smooth, and naturally creamy thanks to proper Italian technique.
Made with spinach purée, shallots, and homemade turkey broth, this is my twist on a restaurant-style green risotto I mastered so you can cook it at home.
The key to a vibrant green risotto is adding the spinach purée off the heat, preserving both color and fresh flavor.

🥬 Spinach Purée (Base Technique)
Ingredients
150–200 g fresh spinach
Salt
Ice water

Method
Bring a pot of well-salted water to a boil.
Blanch the spinach for 30–45 seconds, just until wilted and bright green.
Immediately transfer to an ice bath to stop the cooking.
Drain very well, squeezing out excess water.
Blend on high speed until completely smooth.
No chunks — the smoother the purée, the higher the final quality.
Set aside.

🍚 Green Risotto
Ingredients
200 g Arborio or Carnaroli rice
2 small shallot, finely minced
1 tbsp olive oil
75 ml dry white wine
~750 ml hot homemade turkey broth
45 g cold unsalted butter
45 g finely grated Parmigiano Reggiano
2–3 tbsp spinach purée
Salt, to taste

To Finish
Parmigiano shavings

🔥 Method
Heat the turkey broth in a saucepan and keep it hot.
In a separate pan, gently sweat the minced shallot in olive oil with a pinch of salt until soft and translucent.
Add the rice and toast for 1 minute, stirring to coat each grain.
Deglaze with white wine and let it reduce almost completely.
Begin adding hot turkey broth one ladle at a time, stirring gently and allowing each addition to absorb before adding the next.
Cook at a steady simmer until the rice is tender with a slight bite, about 16–18 minutes. (al dente)
Remove from the heat.
Stir in the cold butter and grated Parmigiano to create a glossy emulsion (mantecatura).
Off the heat, fold in the spinach purée to achieve a vibrant green color while preserving freshness.
Adjust seasoning if needed and let rest briefly.
✨ To Serve
Spoon into warm bowls and finish with fresh Parmigiano shavings.