Green Risotto with Scallops

I was tipped off to an ingenious rice recipe recently, and used it as inspiration for a healthier risotto-like creation. The recipe is for “arroz verde” and involves cooking white rice in a puree of spinach, cilantro, broth, and milk. I chose to cook short-grain brown rice very slowly in a similar puree, except I used soy milk and a splash of white wine. I was hoping for a creamy, risotto-like result, and that’s what I got.

IMG_0666 This picture doesn’t do it justice– the actual meal was much greener.


1 cup short grain brown rice, parboiled

1 cup spinach, packed

1/2 cup cilantro sprigs

1 1/4 cup milk (I used soy)

1 1/4 cup veggie broth

garlic, minced, to taste

small onion, diced

butter or olive oil

splash of white wine




pecorino cheese, to taste


puree the cilantro and spinach with the veggie broth

once smooth, add the milk and a tsp of salt and puree again

melt the butter or heat the olive oil in a large skillet

add the parboiled rice, stirring frequently

after a few minutes, add the onion and garlic, stirring

once the onion has softened a bit, add the puree

turn up the heat and bring to a boil

once boiling, cover and reduce to a simmer

let the rice cook for as long as it can– brown rice takes longer to absorb liquid

add a splash of white wine and lots of lemon juice, some zest if you like, and some salt and pepper once you’re simmering

when you’re about 10 minutes away from serving, add the scallops

grate some pecorino into the skillet and stir before plating

serve with extra cheese and lemon

2 thoughts on “Green Risotto with Scallops

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