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Gorgeously Green Risotto
Recipe by:
Louiselombard
This risotto is chock-a-block with green veg, including broccoli, mange-tout, courgette and green beans. This can easily be made vegetarian or vegan by using vegetable stock and leaving out the cheese.
Ready in 1 hour
Saved by 8 cook(s)
Ingredients
Serves: 4
- 2 tablespoons olive oil
- 1 onion, diced
- 1 clove garlic, crushed
- 200g Arborio rice
- 1 stick celery, diced
- 75ml dry white wine
- 1L boiling chicken stock
- 100g broccoli florets
- 125g mange-tout, halved
- 100g thinly sliced courgette
- 100g fresh fine green beans, cut into 2.5cm pieces
- 80g crumbled light feta cheese
- 2 tablespoons chopped fresh parsley
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Preparation method
Prep: 35 mins | Cook: 25 mins1.
Heat olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 3 to 4 minutes. Reduce the heat to medium and stir in the celery and white wine.
2.
Cook and stir until the wine has mostly evaporated, then stir in one third of the boiling chicken stock; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Stirring in the stock should take 15 to 20 minutes in all. Add the broccoli, mange-tout, courgette and green beans during the last 7 minutes of cooking, and cook until tender. Stir in the feta cheese and parsley before serving.
Provided by:Allrecipes
Last updated:
25 Apr 2012
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