Green Spirulina Risotto

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Green Spirulina Risotto

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  • 4 1/2 cups Vegetable Stock
  • 2 tbsp olive oil
  • 1 Shallot chopped
  • 1 leek chopped
  • 2 Zucchinis cut into small cubes
  • 1 cup Arborio Rice
  • Salt and Pepper to taste
  • 1/2 cup Scant dry white wine
  • 6 tbsp Cream
  • 2 tbsp spirulina
  • 1 jar marinated artichokes drained
  • Lemon zest and mint to garnish (optional)


  1. Bring stock to simmer in medium saucepan; keep warm.
  2. In a large heavy bottomed pot, heat 1 tablespoon olive oil over medium heat and sauté for 5 minutes the shallot and leek with half the zucchini. Add the rice and cook 3 minutes, stirring, until the grains become translucent. Season with salt and pepper.
  3. Pour in wine and cook, stirring, over medium heat until the liquid is completely absorbed.
  4. Add in a ladleful of warm broth; stir until almost all broth is absorbed, about 1 minute. Continue adding broth by ladlefuls, stirring until almost all broth is absorbed before adding more, until rice is cooked and tender but still firm to bite and risotto is creamy. Stir in cream and spirulina.
  5. In a sauté pan, quickly sauté in 1 tablespoon of oil the remaining zucchini with the artichokes.
  6. To serve, divide risotto between four plates and top with vegetables. Garnish with lemon zest and mint, if desired.
Green Spirulina Risotto
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