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April 2014 -  Risotto au Vert

Korey Sims, Chef de Cuisine Penrose Room
Serves: 4 

 Ingredients for the Risotto:

  • ½ lb. carnaroli rice
  • 2 tablespoons butter
  • 1 cup white wine
  • 1 shallot diced small
  • ½ gallon chicken stock (heated to a simmer)



  • Heat the butter over medium temperature in a wide shallow pan until melted and add the shallots.
  • Cook the shallots until they are translucent and aromatic, but not browned.
  • Add the rice and toast for two minutes, shaking the pan to ensure even heat distribution.
  • Deglaze the pan with white wine and reduce until 80% of the wine is evaporated.
  • Slowly begin incorporating the chicken stock 1 cup at a time.
  • Stir the stock into the rice with a wooden spoon, but do not continuously stir.
  • The rice should be at a slow simmer and nothing should be sticking to the sides of the pan.
  • Slowly shake the pan as the rice cooks to ensure the rice is cooking evenly.
  • Add more stock 1 cup at a time until the rice is al dente.
  • Cool and reserve for later use.


Ingredients for the Herb Puree:

  • 2 oz basil
  • 2 oz chives
  • 4 oz parsley
  • 2 cups spinach
  • 2 oz tarragon
  • 2 oz olive oil



  • Bring a pot of water to boil and season with 2 ounces of salt per ½ gallon of water.
  •  Pick herbs clean of any stems and blanch them in the boiling water.
  • Ensure that the pot is large enough to add all of the herbs without bringing the water under a boil.
  • Cook for 2 minutes and place herbs directly in an ice bath.
  • Once cooled, chop herbs and place them in a blender.
  • Add olive oil,  and 2 tablespoons of water, then blend until smooth.
  •  Season to taste with salt and pepper.


Ingredients for the Carrot Puree:

  • 2 medium size carrots peeled
  • 2 cups water
  • ½ cup butter browned



  • Heat butter in a small pot over medium low heat until brown.
  • Chop carrots into small rounds. Heat water to a boil and cook carrots until very tender.
  • Place the cooked carrots into a blender and add the butter and water.
  • Blend until smooth (if necessary add more water to thin).


To Finish:

  • ½ lb fresh English peas shelled
  • ½ lb fresh chanterelle mushrooms rinsed and stems removed
  • ½ lb butter
  • 1 cup quality parmesan cheese shredded
  • 3 cups chicken stock (heated to a simmer)



  • Heat a pot of water to boil and season with salt.
  • Blanch peas until tender.
  • Heat a sauté pan over medium heat and add 2 tablespoons of butter.
  • Once butter is melted and hot add chanterelle mushrooms and cook until tender.
  • Add blanched peas to the mixture, season with salt and pepper, and reserve to the side for garnish.
  • Heat the carrot puree over low heat until warm. Reserve it to the side for garnish.


  • Place cooked risotto in a pot and add chicken stock.
  • Cook until rice begins to thicken and is warm.
  • Remove from heat and add herb puree, ¼ lb butter, and parmesan cheese.
  • Stir to incorporate, and bring the mixture back to a low simmer.


  • Place carrot puree on the base of the plate.
  • Put the herb risotto in a ring mold on the plate and let rest for 1-2 minutes.
  • Garnish with peas, mushrooms, fresh herbs, and parmesan cheese.










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