• Save to your scrapbook
  • Save to your scrapbook

    Really Green Risotto

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Really Green Risotto

    This summery risotto is full of green vegetables and is a great accompaniment to Lemony Roast Chicken.

    • Preparation time: 20 minutes
    • Cooking time: 30 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 4


    100g frozen essential Waitrose Garden Peas

    100g spinach

    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.


    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars