Fresh Green Risotto
16 March 2021
Introducing a fresh green risotto, a delicious and vibrant dish that is perfect for spring and summer. This risotto is bursting with the fresh flavours of asparagus, beans, peas, and spinach, and finished off with a zing of lemon juice and grated parmesan. The creamy Arborio rice is cooked with a combination of white wine and simmering vegetable stock, resulting in a luxurious texture that is comforting and satisfying. This vegetarian dish is easy to make and perfect for a light lunch or dinner. Let's get started!
Category
Main
Serves
4-6
Preperation Time
15
Cooking Time
30
Ingredients
1 pint vegetable stock
2tbsp vegetable oil
2 garlic cloves crushed
230g risotto rice
300ml dry white wine
100g broad beads
100g garden peas
150g spinach chopped
200g asparagus
3tsp lemon juice
40g Parmesan grated
salt and pepper
pea shoots to garnish
Recipe Guide
Instructions
1Warm your stock in a saucepan and keep it simmering gently. Add the asparagus to the simmering stock for 2 minutes before removing with a slotted spoon. Set these aside
2 Heat oil in your frying pan. Add crushed garlic and rice and stir until the rice is fully coated in oil
3 Add wine to the stock, then add a ladleful of the simmering mix to the rice. Stir continuously. Once the liquid has been absorbed add another ladleful. Continue this process a ladle at a time and cook the risotto for around 20 minutes. Leave around 200ml of stock in your saucepan
4 Add the beans, peas, chopped spinach and lemon juice to the risotto with another ladle of stock and continue to stir. Add more stock now if necessary. Add parmesan
5 Season to taste with salt and pepper. Serve while hot topped with grated parmesan and pea shoots.
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