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Green goodness lemon and Parmesan risotto
Serves 4 Starters and mains
Ingredients
- 3tbsp butter (or neutral oil)
- 2 onions, finely chopped
- 2 garlic cloves, crushed
- 300g risotto rice
- 125ml white wine
- 1.5 litre hot vegetable stock, plus a little extra if needed
- 1tsp salt
- 4 handfuls baby spinach leaves
- 270g frozen peas, thawed
- 90g Parmesan (or any other Italian hard cheese), grated
- grated zest and juice 1 lemon
- pea tendrils or rocket, to serve (optional)
Method
Heat the butter or oil in a large, heavy-based casserole or pan, add the onions and garlic and cook over a medium heat for around 8 minutes until softened but not browned.
Add the rice and stir for 1–2 minutes to lightly toast. Add the wine and allow to evaporate fully, then add the hot stock, season to taste and stir to combine. Simmer gently, stirring now and then, until the rice is creamy and just tender (around 18 minutes). If the mixture dries out during cooking, add a little more stock or water – it should be wet enough to fall from the spoon.
While the rice is cooking, make the herb oil. Put the herbs in a blender with the oil and a pinch of salt and blitz to a purée, adding a little water if needed to thin it out to a pouring consistency.
Boil the kettle. Put the spinach and peas in a bowl, cover with boiling water and allow to stand for 2 minutes. Drain, then purée with a hand-held blender or in a food processor. Add to the risotto with the grated cheese, lemon zest and juice, and stir to combine. Adjust the seasoning to taste and warm through.
To serve, divide the risotto among heated serving bowls and top with a drizzle of herb oil and some pea tendrils or rocket, if using.
This recipe was taken from the August/September 2021 issue of Food and Travel. To subscribe, click here.
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