Sunday, 16 March 2014

Very green risotto

I came up with this recipe after craving a really fresh tasting dish. This risotto takes approximately 45 minutes to 1 hour to cook. It is super healthy and tasty. Don't add the parmesan if you want it to be even more healthy! It makes enough for four people.

You will need:
  • 300g risotto rice
  • 1 1/2 litres of vegetable stock
  • 1 glass of white wine
  • margarine
  • 4 x asparagus tips
  • 4 x stringless beans
  • 2 x celery sticks
  • parmesan
  • mint
  • lemon
  • cress

1. Chop the asparagus tips, stringless beans and celery sticks into small pieces and fry. Then pour out and into a bowl until ready to use in the risotto.

2. Boil the kettle for 1 1/2 litres of stock. Get out a large pan. Once you have made the stock – pour it into the large pan and keep on a simmering heat. 

3. Melt the butter in a large shallow pan (like the one above and the same one you used for the vegetables). Then add all the risotto rice to the pan. Wait until the ends of the rice look see-through. Then add the glass of white wine. Once the wine has evaporated add the first ladle of stock.

4. Keep stirring the rice and adding the stock every time it appears to all have evaporated. Do this until you have run out of stock.

 
5. Once all the rice has cooked – add the parmesan cheese. Add as much or as little as you want and stir. Then pour all your vegetables into the risotto rice and stir.


6. Now made the topping. Take your mint and finely chop. Add it to a bowl.


7. Then take some cress, add it to the same bowl.

8. Finally add a squeeze of lemon.

9. Add the topping to the risotto and serve!

10. Add a touch of pepper and serve!
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