sovegan.com
Green Risotto
This goregous risotto only requires 10 ingredients and is bursting with fresh and zesty flavours.
Ingredients
Ingredients
- olive oil
- onion, peeled + chopped
- salt + pepper
- garlic cloves, peeled + chopped
- risotto rice
- vegetable stock
- frozen peas
- lemon, zest + juice
- rocket
- sunflower seeds, optional
- fresh parsley, chopped
Method
- 1
Heat a drizzle of olive oil in a frying pan on a medium-high heat. Add the onion with a pinch of salt and fry for 8 minutes.
- 2
Next add the garlic and cook for another minute. Then stir in the rice and toast for 1 minute.
- 3
Add 800ml (27 fl.oz) of the vegetable stock to the pan a ladle at a time, stirring occasionally and only adding more once the last ladleful has been absorbed into the rice.
- 4
Meanwhile, boil the peas for 2 minutes, then drain and add 3/4 of the peas to a high-speed blender along with the lemon zest and juice, the bag of rocket and the remaining 200ml (6.7fl.oz) of vegetable stock.
- 5
Stir the mixture into the risotto, along with the remaining peas, and cook until most of the liquid has been absorbed. Then season to taste and cover with a lid for 5 minutes.
- 6
In a small frying pan, toast the sunflower seeds for 2-3 minutes. Spoon the risotto into bowls, top with some of the sunflower seeds and chopped parsley.
Unlock this recipe and 700+ more
crafted by Roxy + Ben
New recipes every week. One membership for web and app.
Cancel anytime.
Already a member?