If you’re struggling to ‘eat your greens’, this dish is for you. This risotto verde (which literally translates as ‘green risotto’) gets its magnificent colour from the key green vegetable ingredients: spinach, broad beans and peas. If you’re cooking to impress – the contrast of vibrant green looks beautiful topped with purple edible flowers.
Preparation time: 15 minutes
Cooking time: 30 minutes
- 2 tbsp Filippo Berio Mild & Light Olive Oil
- 1/2 onion, diced
- 1 celery stick, diced
- 2 garlic cloves, chopped
- 300g risotto rice
- 75ml white wine
- 1L hot vegetable stock
- 100g spinach
- 50g broad beans, blanched and podded
- 50g frozen peas
- 50g parmesan cheese
- 2 tbsp mascarpone
- 1 lemon, zest and juice
- Filippo Berio Extra Virgin Olive Oil to drizzle
- Garnish with edible flowers or micro herbs such as borage, micro basil, purple basil and oregano flowers for colour.
- In a large frying pan, heat the Filippo Berio Mild & Light Olive Oil. Fry the onion, celery and garlic on low heat until soft and translucent.
- Add the rice, turn up the heat and stir well to coat the rice in the oil.
- When coated, add the wine and let it bubble for a few minutes to cook out the alcohol.
- Turn down the heat to medium, and begin to add the stock one ladle at a time, stirring continuously. Once fully absorbed, add more stock.
- In a food processor or blender, add the spinach and 2 tbsp of the hot stock; then whizz until a smooth purée is formed.
- Once the rice is almost cooked, stir in the purée, broad beans and peas, and season to taste.
- Cook for another couple of minutes, stirring regularly, until the peas have cooked; then turn down the heat and stir in the Parmesan, mascarpone and lemon zest.
- Check for seasoning, serve with a squeeze of lemon and a good drizzle of Filippo Berio Extra Virgin Olive Oil.