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Vivid green risotto
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Total Time: 30 minutes
Vibrant green vegetable risotto with perfect harmony of veggies and rice - the ultimate comfort food delight.
Ingredients:
180 g mixed seasonal greens such as kale, cavolo nero, Swiss chard, spinach, broccoli, spring greens
1.8 litres organic vegetable stock
3tablespoons extra virgin olive oil
70 g Parmesan cheese plus extra to serve
2sticks of celery
1onion
2small knobs of unsalted butter
400 g risotto rice
½ a bunch of fresh thyme or marjoram (15g)
125 ml white wine
½ a lemon
Instructions:
Prep mixed seasonal greens, then simmer in vegetable stock for 3 minutes until tender. Blend cooked greens with olive oil, salt, pepper, Parmesan, and some stock until smooth. In a pan, sauté celery and onion in butter. Toast risotto rice, then add white wine and stock gradually. Stir constantly until rice is cooked. Mix in half of the blended greens until slightly thickened. Finish with butter, Parmesan, seasoning, and lemon juice. Let rest before serving and garnish with more Parmesan.