A recipe for a fresh and delightful risotto, featuring a few of our favourite springtime vegetables.
Prep time: 20 minutes
Cook time: 50 minutes
Equipment needed: Blender, Juicer
Serving: 4 portions or 6 small portions as a starter
Small Bunch Tarragon
1 Celery Plant
Small Bunch Spinach
2 Cups (300g / 11 oz) Fresh peas (Cooked) or frozen
1/2 Cup (1ooml / 3.5 fl oz) vegetable stock
Large bunch of Fresh Mint Leaves
1.4 cups (350g / 12 oz) Arborio rice
3.5. tbsp (50g / 1/8 oz) Butter
1 White Onion
2 Garlic cloves minced
1 Cup (200ml / 7 fl oz) white wine
7 Cups / 1.7 litres Vegetable Stock
6 Asparagus Tips
1/3 cup (25g/ 0.88 oz) Parmesan Cheese (Optional)
1/2 cup (100g / 3.5 oz) fresh peas (Boiled)
Extra Virgin Oil
Mint for garnish
1. Put the tarragon, celery and spinach through the juicer. Set aside the green juice. (Skip this step if you don't have a juicing machine, follow the remaining steps for just a mint and pea risotto)
2. Place the fresh or frozen peas into a medium pan with water, and simmer until cooked.
3. Add the hot-cooked peas, one ladle of vegetable stock and the fresh mint to a blender. Puree until smooth then set aside for later.
4. Melt the butter in a large pan, add the onion and garlic, and gently sweat for about to mins until really soft.
5. Stir the rice into the onion, increase heat to medium and sizzle the rice for 1 min. Pour in the wine. Stir until completely absorbed.
6. Add the green juice, and allow it to completely absorb.
7. Add a ladleful of stock at a time, and allow it to completely absorb, stirring continuously.
8. Continue adding a ladle of stock at a time until the rice is tender and has a good creamy consistency - this will take 20-30 mins.
9. Stir in the puréed peas, parmesan cheese if using and some seasoning, then turn off the heat and leave to stand for a few mins. Give the risotto a final stir, spoon into shallow bowls and top with some cooked asparagus tips. mint leaves, any leftover cooked peas and a drizzle of olive oil, if you like.
- Garnish options - Fresh mint leaves, Chopped Radish, Asparagus, Edible flowers, Cooked peas
- Can use frozen peas (boiled) if fresh peas are not in season