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.
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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.
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Step 6
Once the rice is almost cooked, stir through the purée, broad beans and peas.
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Step 7
Cook for a further 5 minutes, stirring regularly.
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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
