Green Risotto with Herby Purée

A fresh and nourishing dish, filled with green goodness. Karolina Wiercigroch shares the recipe for her Green Risotto - perfect for preparing your body to fight winter bugs. 

RECIPE: Green Risotto with Herby Puree

Serves 4

INGREDIENTS

  • 400g arborio rice
  • 1 litre vegetable stock
  • 150g green peas
  • juice and zest of 1 lemon
  • 1 shallot, diced
  • 2 celery sticks, diced
  • 1 tbsp olive oil
  • sea salt and freshly ground black pepper, to taste
  • a handful of pea shoots, to serve

Herby Purée: 

  • 100g spinach
  • 25g basil
  • 25g parsley
  • 25g coriander
  • 2 garlic cloves

METHOD: 

1. Place all the ingredients of the purée in a food processor. Add 2-3 tbsp of hot water and whizz to a paste.

2. Bring the stock to boil and keep warm. Heat 1 tbsp of olive oil in a large skillet. Add celery and shallot, cook for about 5 minutes, until translucent.

3. Add arborio rice, stir well and cook for 1 minute. Add 2 ladlefuls of the hot stock. Reduce to a simmer, stirring occasionally, adding more stock once the rest has been absorbed.

4. Once the rice is almost cooked, stir through the purée and peas. Cook for another 3 minutes, stirring regularly. Remove from heat, stir in lemon juice and zest.

5. Season with salt and pepper.

6. Serve with pea shoots.

RECIPE: Green Risotto with Herby Puree

See more of Karolina's recipes on her blog Dine and Dash

91 Magazine: Green Risotto and Herby Puree recipe