Ravishing Risotto Verde
This green risotto is not only healthy, fresh and extremely tasty but looks stunningly beautiful and classy just like Italians, very pleasing on the eyes and palate!
- Extra virgin olive oil
- 75g Butter
- 1 Onion, finely diced
- 1 Celery stick, finely diced
- 400g Risotto Arborio rice
- 250ml Italian white wine
- 1 Litre vegetable stock hot
- 100g Spinach
- 30g Fresh basil leaves
- 75g Frozen peas
- 100g Parmigiano Reggiano, finely grated
- 2 tbsp Mascarpone
- 1 Lemon zest and a squeeze of juice
- Salt & Pepper
- Garden cress to serve
Heat the oil and butter in a frying pan and add the onion and celery with a little salt. Fry for 5 minutes until translucent.
Add the risotto rice and stir well, ensuring every grain is coated. Pour in the wine and let it bubble until it’s almost all evaporated. Add the stock a ladleful at a time, stirring constantly, adding more stock only once the last ladleful has been absorbed.
In a food processor add the spinach and basil with 2 tbsp of hot water and whizz to a purée. Once the rice is almost cooked, stir through the purée and add the peas. Cook for a further 5 minutes, stirring regularly. Season with salt and pepper.
Once the rice and vegetables are cooked, stir through the Parmigiano Reggiano, mascarpone, lemon zest and juice, season again and top with micro cress.