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
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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. Add the risotto rice and stir well, ensuring every grain is coated in oil. Pour in the wine and let it bubble until it’s almost all evaporated. Add the stock a ladleful at a time, stirring constantly, adding more stock only once the last ladleful has been absorbed.
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Step 2
In a food processor add the spinach and 2 tbsp of hot water and whizz to a purée. Once the rice is almost cooked, stir through the purée, broad beans and peas. Cook for a further 5 minutes, stirring regularly.
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Step 3
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
