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Really Green Risotto
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This summery risotto is full of green vegetables and is a great accompaniment to Lemony Roast Chicken.
100g frozen essential Waitrose Garden Peas
20g pack fresh mint
3 tbsp crème fraîche
1 litre Cooks’ Ingredients Vegetable Stock
1 tbsp olive oil
1 bunch salad onions, finely chopped
350g Waitrose Arborio Risotto Rice
150ml white wine
75g Parmigiano Reggiano, finely grated
1. Cook the peas in boiling water for 2 minutes. Wilt and drain the spinach and add into a food processor with the mint and crème fraîche. Blend until smooth.
2. In a large pan, heat the stock and bring to a simmer.
3. Meanwhile, heat the olive oil in a large pan, add the salad onions and cook for 2 minutes, until soft. Stir in the rice, pour in the wine and allow to bubble. Add a ladle of hot stock and cook until all the liquid is absorbed, stirring constantly. Continue to add the stock ladle by ladle, stirring, until the rice is creamy.
4. Remove from the heat and stir in the cheese. Add the green purée to the rice and stir to combine. Season.
Typical values per serving:
This recipe was first published in May 2008.