| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 435 | 11g | 5g | 66g |
| sugars | fibre | protein | salt |
| 2g | 3g | 16g | 0.5g |
I can’t help but feel a bubble of joy every time I cook up a hearty pan of Sculpit and Parmesan Risotto. It’s a dish whose roots run deep into the heart of Italian cuisine but is reborn here, under the Californian sunshine, with that unmistakable West Coast health-conscious twist. The body of the risotto is robust Arborio rice which gently soaks in the rich, vegetable-based broth. The inspiring star of the dish is sculpit – an underappreciated leafy verdant jewel, celebrated for its unique slightly bitter taste that marries beautifully with the creaminess of Parmesan.
A Celebration of Vegetables
Risotto often meets the palate as a sea of creamy rice, without much invitation for fresh produce co-stars. However, this Sculpit and Parmesan Risotto really breaks the mold. Not only does sculpit take the center stage in this dish, but the white onion, garlic, and fresh parsley also play important roles in building layers of complex flavors.Onions and garlic are known for their strong antibacterial and anti-inflammatory properties. Meanwhile, sculpit holds its own with an impressive profile of vitamins and minerals, adding not only flavor but a powerful punch of nutrition making this dish a healthier alternative to traditional risottos.
Pairing Potential
While this Sculpit and Parmesan Risotto stands strong on its own, it’s also a charming accompanist to a number of other recipes. It works marvelously alongside a simply dressed salad of mixed greens. If you’re looking to turn everybody’s favorite side into the main event, consider pairing it with a robust roasted chicken breast or a piece of delicately seared fish fillet.
In terms of wine, you can’t go wrong with the same dry white one used in the cooking process. This will help draw connections between the flavors in the glass and those in the risotto, enhancing the continuity in your meal. So dust off that dining table, open the wine, and invite friends and family around to share in delighting in this Sculpit and Parmesan Risotto – a comfort-infused yet health conscious dish, that’s sure to leave everyone heartily satisfied and eagerly anticipating your next unique creation.
What You’ll Need
- 1 cup Sculpit leaves
- 2 cups Arborio rice
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons olive oil
- 1 large white onion, finely chopped
- 2 cloves garlic, minced
- 6 cups vegetable broth
- 1 cup dry white wine
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 1/2 cup chopped fresh parsley
Method
Step One
Begin by preparing your ingredients. Wash the Sculpit leaves and chop the parsley. Finely chop the white onion and mince the garlic cloves. Set aside for later use.
Step Two
In a large saucepan, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic. Sauté until the onions become translucent, about 3-4 minutes.
Step Three
Once the onions are cooked, add the Arborio rice to the pan. Cook the rice in the onion and garlic mixture until it starts to turn golden, approximately 2-3 minutes.
Step Four
Pour the dry white wine into the saucepan, stirring constantly. Once the wine is absorbed, add one cup of vegetable broth. Continue stirring.
Step Five
When the vegetable broth is absorbed, continue adding it one cup at a time, making sure each cup is absorbed before adding the next. Remember to stir continuously. This will help prevent the rice from sticking to the pan.
Step Six
After all the vegetable broth has been absorbed and the rice is cooked to al dente, stir in the Parmesan cheese, salt and freshly ground black pepper.
Step Seven
Stir in the Sculpit leaves and unsalted butter, continuing to mix until the butter melts and the leaves wilt.
Step Eight
Remove the pan from the heat and add the chopped fresh parsley, stirring until it is mixed in thoroughly.
Step Nine
Your Sculpit and Parmesan Risotto is ready to be served. Pour the risotto into bowls, garnishing with extra Parmesan cheese or parsley if desired. Serve warm and enjoy!
