Here is a real treat for you – a ridiculously creamy and delicious healthy green risotto. Comfort food at its finest, bursting with vitamins – just the thing to repair your body and mind after a week of hard-work and hard-partying. A word of warning though, this dish is best served before lounging with friends for a very long time on the comfiest sofa you can find.
Green & good for you Risotto with parmesan style cheese
- 600ml bouillon stock
- 2 small knobs of butter
- 2 tbsp olive oil
- 1 large onion finely chopped
- 2 stalks celery finely chopped
- 25g flat leafed parsley finely chopped
- 400g arborio rice
- 2 glasses dry white wine
- Freshly ground black pepper
- 90g parmesan style cheese freshly grated
- Sea salt
- A handful of broccoli or broccoli spears, leeks, spinach, kale, a cup of frozen peas.
- Before you start, wash and slice all the vegetables but keep them separate as they all cook at different speeds. If you are using the frozen peas just fill a cup and then pour over boiling water, leave for a few minutes to warm and soften and then drain. Add the vegetables once the risotto has been cooking away for roughly 20 minutes, starting with the largest and hardest. So broccoli first, then leeks and then spinach and peas last of all – taste as you go to ensure they’re cooked as you like them. Add extra boiling water in small quantities as needed.
- Heat the stock in a small saucepan. Meanwhile, in a large saucepan, heat the olive oil and butter, add the onions, garlic and celery, and fry very slowly until the vegetables soften, then add the rice. Increase the heat; the rice will now begin to lightly fry, so keep stirring it. After a minute it will sizzle and look slightly translucent. Add the wine and keep stirring.
- Once the wine has been absorbed, add a ladle of
hot stock and a pinch of salt. Turn down the heat to a simmer and cook the rice slowly, stirring all the time. Keep adding stock by the ladle. Stir and simmer as the rice absorbs the stock. Carry on adding stock until the rice is soft but with a slight. This should take 30 minutes or so.
- Add more seasoning if necessary. If you run out of stock before the rice is cooked, use little touches of boiling water.
- Remove from the heat and add the butter and Parmesan. Stir well. Place a lid on the pan and allow to sit for 2 –
3 minutes. Lift the lid and sprinkle with lots of freshly chopped parsley and a few extra twists of black pepper and Parmesan style cheese. Serve as soon as possible as the rice will continue to cook in its own heat.
To make this recipe vegan, swap the butter with dairy-free spread