Risotto verde in best risotto recipes

Risotto verde

  • serves 6
  • Easy

Check out this show-stopping risotto verde recipe. It's low calorie and a great way to feed a crowd. Full of seasonal summer veg this dish has under 450 calories per serving

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Ingredients

  • olive oil
  • onion 1/2, finely diced
  • celery 1 stick, finely diced
  • risotto rice 400g
  • white wine 125ml
  • chicken stock 1 litre, hot
  • spinach 100g
  • broad beans 75g, blanched and podded
  • frozen peas 75g
  • parmesan 50g, finely grated
  • crème fraîche 3 tbsp
  • lemon 1, zested and a squeeze of juice
  • micro cress to serve

Method

  • Step 1

    Heat 3 tbsp of oil in a frying pan and add the onion and celery with a little salt. Fry for 5 minutes until translucent.

  • Step 2

    Add the risotto rice and stir well, ensuring every grain is coated in oil.

  • Step 3

    Pour in the wine and let it bubble until it’s almost all evaporated.

  • Step 4

    Add the stock a ladleful at a time, stirring constantly, adding more stock only once the last ladleful has been absorbed.

  • Step 5

    In a food processor add the spinach and 2 tbsp of hot water and whizz to a purée.

  • Step 6

    Once the rice is almost cooked, stir through the purée, broad beans and peas.

  • Step 7

    Cook for a further 5 minutes, stirring regularly.

  • Step 8

    Once the rice and vegetables are cooked, stir through the parmesan, crème fraîche, lemon zest and juice, season and top with micro cress.

Nutritional Information

  • Kcals 432
  • Fat 13.3g
  • Saturates 5.5g
  • Carbs 55.9g
  • Sugars 2.5g
  • Fibre 3.1g
  • Protein 16g
  • Salt 0.6g
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