Summer risotto verde
Serves
4 People
Cooking Time
45 minutes
Season
Dietary
This is a vibrant and light risotto perfect for summer, packed with seasonal veg such as broad beans, spinach and courgette flowers (you could add in sugar snap peas, courgettes or anything else you have at hand too). The broad beans in this recipe are shelled adding extra green goodness to this recipe. But if you would prefer to leave the shell on that’s fine.
Ingredients
Olive oil
1/2 an Onion (finely diced)
2 cloves garlic (crushed and finely chopped)
250g risotto rice
125ml white wine
200g spinach
1 litre of hot vegetable stock
500g broad beans (when podded and shelled – weight 100-125g)
4 courgette flowers
50g parmesan (or vegan alternative)
1 lemon
Method
Step 1.
Heat a few tbsp of olive oil in a large pan. Add the onion and garlic and a pinch of salt, cook gently for around 5 mins until translucent. Add the rice and stir, cook for around a minute before adding the wine. Let the wine evaporate and then start adding your stock, a ladle at a time. Stir well after each addition of stock and repeat this process adding more stock once the last ladleful is absorbed.
Step 2.
Whilst the risotto is cooking. To a food processor add the spinach and a ladle of hot stock and blend into a vibrant green puree. Set aside.
Step 3.
When the rice is nearly cooked add the spinach puree and broad beans and cook for 5 mins stirring often. Check for seasoning. Add your courgette flowers, place a lid on and turn off the heat and leave for a few minutes so the flowers steam.
Step 4.
To finish grate in the parmesan, zest and juice of a lemon. Serve with a drizzle of nice olive oil over the top and some extra parmesan.
Recipe by Martin Hill
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