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  • 4401 Slusser Road
    Windsor, CA 95492
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Risotto Verde


This is a gorgeous, fresh tasting green risotto and is easy to make as it is baked in the oven. The Cutrer Chardonnay would be delicious with this spring dish.

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    Serves 4

    Total Time 40 minutes

    Prep Time 15 minutes

    Difficulty Level Easy


    4 tbsp olive oil

    2 c green peas (fresh or frozen)

    3 packed cups baby spinach

    5 c chicken or vegetable stock

    3/4 c chopped green onions, including the green tops

    1 tbsp chopped garlic


    Freshly ground black pepper

    2 c risotto rice, such as arborio or carnaroli

    1/2 c dry white wine

    12 stalks of asparagus, tough ends discarded and cut in half lengthwise

    2 oz shaved pecorino cheese


    1. Preheat the oven to 350°F. On the stove top, heat half the olive oil in a deep ovenproof saucepan, add the peas, spinach and 1 cup or so of stock and cook stirring until the spinach wilts, about 2 minutes. Carefully puree the mixture in a blender or food processor and set aside.

    2. In the same saucepan, heat the remaining olive oil, add the onion and garlic and season with salt and pepper. Cover with a lid and sweat over a gentle heat until soft but not browned.

    3. Add the rice and stir it around in the saucepan for a minute, then add the wine and cook stirring until it is absorbed.

    4. Add the remaining stock, stir and bring it up to the boil, cover with the lid and place in the preheated oven for 15-20 minutes or until the rice is just cooked and all the liquid has been absorbed.

    5. Stir in the vegetable puree and set aside with the lid on.

    6. Meanwhile, bring a saucepan of water to the boil, add a good pinch of salt and the asparagus.

    7. Boil for 2-3 minutes or until it is just tender, then drain and immediately plunge into cold water to preserve color and texture.

    8. Serve the risotto in warm bowls with the asparagus and pecorino arranged attractively on top.

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    Sonoma-Cutrer’s top priority is always to protect the health and wellness of our guests and employees. Our team has been actively monitoring the coronavirus (COVID-19) situation, especially as it relates to Sonoma County, CA. We have decided to suspend all tours and tastings at Sonoma-Cutrer beginning March 14, 2020.

    As we all navigate through this dynamic situation, our goal is to further minimize risk to our valued guests, employees and the potential spread of the virus to their families and communities. While we expect this disruption to our tours and tastings to be temporary, our closure will remain in place until this health emergency subsides and officials declare it safe to resume normal activity. 

    In the meantime, if you have questions, please do not hesitate to contact us directly. You may contact our tasting room at (707) 237-3489 or [email protected]. For wine club questions, please call (707) 237-3498 or email [email protected]. We will be checking our phone messages and emails daily.

    Additionally, you may find information as it pertains specifically to Sonoma County, CA at

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