Recipes, Savoury

Green Risotto

This vibrant risotto is a result of blending spinach, parsley and basil with your vegetable stock and using this when cooking the rice. Finished off with a knob of butter and some Parmesan cheese, this is makes a warm and satisfying meal.

Ingredients (serves 2-3)

One cup of risotto rice
200g  bag of spinach
Approximately 10-15 basil leaves
Handful of parsley leaves
4 cloves garlic
800ml vegetable stock (we used a stock cube for 1l of stock, so this is slightly over-concentrated)
6-8 scallions/spring onions, or a large white onion – chopped into small dice
75ml white wine (not required)
50g parmesan
25g butter (to finish)

Method:

  1. In a blender, blend up the green leaves and garlic cloves with roughly half of the stock. You want to blend it finely, so there are no leafy bits left. It will look like a thin spinach smoothie. We did not have a blender to hand, so we used our nutri-bullet, in two stages, half each time.
  2. In a pan, add some olive oil or butter, and saute the onions for 3-5 minutes on a medium heat, until soft, but not brown. Add the rice, mix, and add the white wine. Wait for the wine to be absorbed / alcohol to evaporate. This usually takes no more than 90 seconds, but you will know as it will look dry.
  3. Add half of the remaining non-green vegetable stock, and stir until it has been absorbed. Ensure it is on a medium heat throughout cooking, and not ferociously bubbling away. You want a relatively gentle simmer, and you want to be stirring consistently throughout the entire cooking process.
  4. Next, repeat the above, but with the green stock, adding it in 3-4 rounds and waiting until it has been absorbed before adding the next round.
  5. At this point, it will have been around 15-20 minutes. Check to taste the rice. It will probably be under cooked still. Add the remaining non-green stock and stir.
  6. If the rice is still under, do not worry. Add some water (as you will have run out of stock at this stage). It is fine to add a bit of water instead of stock, the risotto should not lose flavor if diluted a bit. Remember you have the added flavor from the greens and garlic.
  7. At this stage (around 5 minutes before it is cooked and ready), you can add asparagus tips or frozen peas. We kept it simple.
  8. Once the rice is cooked, which can take anywhere from 30-45 minutes depending on the specific type of rice, add the butter and Parmesan cheese, and season to taste. It should need plenty of salt and pepper. The addition of butter and Parmesan cheese will make it more creamy.
  9. Before serving, ensure the risotto is still loose – add some water and mix if required. Serve with more Parmesan on top, and a drizzle of extra virgin olive oil.

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