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© 2018 Autumn to Summer

Risotto Verde


Risotto was always my favourite recipe to make to wind down. It became a ritual when I wanted to make the transition from a long day at work to a relaxing evening. Adding the stock, ladle by ladle and the continuous stirring was meditative. I could lose myself in the rhythm and allow thoughts from the day to fall out of my head as the rice slowly released its starch and become smooth and creamy.

I haven’t made risotto for a long, long time. For some unknown reason, it became too laborious. Too time consuming. Last week as I trailed up and down the supermarket aisles, looking for inspiration, my eyes landed on risotto rice and I unthinkingly picked it up.


As soon as I began the process of chopping the vegetables and warming the stock, that feeling of time slowing down and that comfort of ritual returned. By the time I was stirring the rice, I had slipped into a meditative, reflective state that reminded me of why making time to be in the kitchen is so important.


Risotto verde is a classic, summer recipe. I’ve added my own little twist with carrot tops and parsley to the spinach puree which makes it a little grainy in texture, but tastes good nonetheless.


I added a drizzle of broad bean pesto when plating up to give an extra hit of flavour.



INGREDIENTS

300g Arborio rice

1 small, white onion – chopped finely

1 clove garlic, minced

100ml rose wine

1L chicken or vegetable stock, simmering on a low heat

1/2 tbsp butter

1 tbsp parmesan, grated

A handful of spinach, carrot tops and parsley


INSTRUCTIONS


Place a deep pan on a medium heat and add a splash of olive oil.


Add the onion and cook for 5 minutes until translucent.


Add the garlic and cook for a further minute. Add the rice. Stir to coat the rice in the oil and cook for a minute or so.


Add the wine and cook until it has almost evaporated.


Add the stock, one ladle at a time, stirring the risotto until each ladle of stock has almost evaporated before adding the next one.


Place the spinach, carrot tops and parsley into a food processor with a splash of boiling water and blitz until you get a puree.


When the risotto is almost ready, stir through the green puree to heat through.


Turn off the heat. Add the butter and parmesan and mix. Leave for 5 minutes and then serve.