Green Risotto with Herbs

The vibrant flavours of our Green Risotto with Herbs a dish not only delight the taste buds, but also nurture your nutrition. This risotto combines the richness of chicken broth, the freshness of handpicked herbs, and the goodness of seasonal vegetables, offering a medley of essential nutrients. Packed with fibre, vitamins, and antioxidants from the green beans, spinach, and peas, it supports digestive health and strengthens your immune system.

Green Risotto with Herbs, Lemon, and Cheese

Preparation Time: 30 minutes
Cooking Time: 35 minutes, plus 5 minutes standing
Serves: 4 servings

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 celery stick, finely chopped
• 125g green beans, trimmed and cut into 2.5 cm lengths
• 1.5L hot chicken broth or stock
• 1 large garlic clove, crushed
• 400g risotto rice
• 250ml white wine
• 125g baby leaf spinach
• 125g fresh or frozen peas
• 3–4 tablespoons chopped herbs (parsley, mint, dill, chives, whatever is available)
• Zest and juice of 1 lemon
• Salt and pepper
• 125g grated cheese (e.g., Parmesan or Pecorino)

To Serve:

Some roast tomatoes complement it perfectly.

Instructions:

1. Heat the olive oil in a large saucepan. Add the onion and celery, stir, then cover and cook for 7 minutes.
2. Meanwhile, cook the green beans in boiling water to cover for 4–5 minutes, or until just tender. Drain and set aside..
3. Add the garlic and rice to the pan with the onions and stir well. Add half the wine and continue cooking, stirring until the wine has bubbled away. Repeat the process with the rest of the wine, then add the hot stock in the same way, a ladleful at a time.
4. When the rice is tender and all or most of the stock has been used up (about 25 minutes), add the spinach, peas, lemon zest, lemon juice, herbs, and grated cheese. Cover and leave to stand for 5 minutes, until the spinach is cooked, and the cheese is melted.
5. Season with salt and pepper and serve at once.