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Green vegetable risotto recipe

17 ratings

Pack three different veg into your dinner with this creamy green veg risotto. With a quick homemade spinach sauce, colourful peas and griddled courgettes, this is the perfect spring twist on an Italian classic. See method

Serves 4
10 mins to prepare and 35 mins to cook
514 calories / serving

Ingredients

15g unsalted butter
1 onion, finely chopped
300g arborio risotto rice
1 garlic clove, crushed
2 vegetable stock cubes made up to 1ltr
1 courgette, thinly sliced
250g frozen spinach
50ml double cream
150g frozen garden peas
1 lemon, juiced
80g mature Cheddar, grated

If you don't have courgettes, try using aubergine

Each serving contains

Energy
2165kj
514kcal 26%
Fat
20g 28%
Saturates
11g 57%
Sugars
7g 7%
Salt
2.3g 38%

of the reference intake
Carbohydrate 74g Protein 15.2g Fibre 5.1g

Method

Melt the butter in a large saucepan. Add the onion and cook for 10 mins until soft. Add the rice and garlic and cook for 1 min, before adding a ladleful of hot stock. Cook, stirring continuously, until the stock has been absorbed, then add another ladleful. Continue to cook like this for 15-18 mins until all the stock has been absorbed and the rice is al dente.
Meanwhile, add 1 tbsp olive oil to a frying pan. Fry the courgette slices in batches over a medium heat until golden. Remove from the pan and rest on a plate lined with kitchen paper.
Place the spinach in a colander in the sink and pour over boiling water to wilt. Squeeze out the excess liquid with a spoon and place in a bowl. Pour over the cream and blitz with a hand blender until smooth. Set aside.
Cook the peas in a small pan of boiling water for 2 mins or until tender.
Once the rice is cooked, stir the peas and creamy spinach into the risotto. Remove from the heat and stir in the lemon juice and most of the cheese. Divide between serving bowls and top with the fried courgettes and reserved cheese.

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