Fresh Green Risotto
Category Main
Serves 4-
Preparation Time 15
Cooking Time 30
A fresh green risotto perfect for a summer evening. Add fresh spinach and plenty green beans for a tasty and healthy dish. *
Ingredients
1 pint vegetable stock
2 tbsp vegetable oil
2 garlic cloves crushed
230g risotto rice
300ml dry white wine
100g broad beads
100g garden peas
150g spinach chopped
200g asparagus
3 tsp lemon juice
40g Parmesan grated
Salt and pepper
Instructions
1 Warm 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
David’s Note
I suggest adding some smoked bacon bits, to make this a more “interesting” dish.
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