Risotto with Vine Leaves

Risotto with Vine Leaves


In a deep frying pan put the onions together with the olive oil to polish for 1-2 minutes on medium to high heat.

Add the rice, stir to oil and quench with the wine. Once the wine is absorbed, slowly add the broth and as soon as the first part is absorbed, add the rest of the broth.

Then add the chopped leaves and the spices. Let it simmer, remove from the heat, add the olive oil, mix well and serve, tasting the salt and pepper.

Tip: Add a few drops of lemon or lime juice.
  • Time 28'
  • Ingredients 11
  • Portions 4


12 Vine leaves Palirria
200 gr. rice for risotto
3 tbsp. olive oil
1 small onion, finely chopped
3 chopped spring onions
1 shot of white dry wine
700ml hot vegetable broth
Or a bunch of chopped dill
2 tbsp. chopped mint
2 tbsp. olive oil for the batter
Salt Pepper