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.
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
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.