Green risotto with cavalo nero | Recipe | V-ZUG Vietnam

Green risotto with cavalo nero

The intensive green colour and fine, pleasantly bitter taste of this risotto come from the home-made cavalo nero pesto. The cavalo nero and the risotto are steamed gently in the steamer. For all those who want to enjoy a different variation on risotto.

Preparation

20 minutes

Cooking time

30 minutes

Portions

4

CombiSteamer V4000 from 2021

Preparing the risotto

400 ml vegetable bouillon

100 ml white wine

300 g risotto rice

1 onion

finely chopped

½ tsp salt

200 ml vegetable bouillon

500 g cavalo nero (Tuscan black cabbage)

tough stalks removed, coarsely chopped

2 cloves of garlic

finely sliced

Pesto

150 ml water

100 ml olive oil

1 lemon

some grated zest, some juice

½ tsp salt

Some pepper

50 g butter

50 g Parmesan

grated

Preparing the risotto

Mix the bouillon and all the ingredients up to and including the salt in an ovenproof dish. Place the dish on a perforated chrome-steel tray. Next to it stand a second ovenproof vessel with the vegetable bouillon. Place the cavalo nero and garlic beside them on the tray. Put the tray into the cold cooking space and cook at 100 °C for about 20 minutes using the steam mode. Remove the cavalo nero and garlic from the cooking space. Stir the risotto and continue to cook for about another 10 minutes.

Steaming 100 °C for 20 Mins

Pesto

Put the water and all the ingredients up to and including the pepper along with the steamed cabbage and garlic into a deep vessel, then blend to a fine purée. Stir about ¾ of the hot vegetable bouillon, the pesto, the butter and the Parmesan through the risotto. Add as much of the remaining bouillon to the risotto as required to achieve the desired consistency.

Tips

Curly cale can be used in place of cavalo nero.

Additional information

Created by

V-ZUG Ltd.

Created on

8/4/25