Green Risotto

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
    40mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    459
based on 3 ratings

There is something so relaxing about standing over a bubbling pan of risotto, watching as the stock absorbs into the rice, and this recipe does not disappoint. Packed with plenty of fresh green vegetables, this is spring in a bowl.

recipe updated Jun 8, 2020

Ingredients

  • Garlic clove icon
    Garlic clove
    1 (about 6 g)
  • Onion icon
    Onion
    1 (about 140 g)
  • Vegetable stock icon
    Vegetable stock
    2 cups (about 480 g)
  • Baby spinach icon
    Baby spinach
    2 ½ cups (about 78 g)
  • Fresh parsley icon
    Fresh parsley
    2 tbsp (about 7.8 g)
  • Parmesan cheese icon
    Parmesan cheese
    1 ¼
  • Butter icon
    Butter
    ¼ cup (about 57.6 g)
  • Olive oil icon
    Olive oil
    1 tbsp (about 13.65 g)
  • Risotto rice icon
    Risotto rice
    1 ½ cups (about 313.2 g)
  • Peas icon
    Peas
    1 cup (about 122.4 g)
  • Green beans icon
    Green beans
    113.5 g (about 1 cup)
  • Asparagus icon
    Asparagus
    113.5 g (about 7 ½)
  • Dry vermouth icon
    Dry vermouth
    ¼ cup (about 75 g)
  • Salt & pepper icon
    Salt & pepper
    as needed

Tools

  • kCook icon Wooden spoon
  • kCook icon Large saucepan

Step preview

  1. Add butter and olive oil to a clean large saucepan
  2. Melt
  3. Add garlic clove and onion to the large saucepan
  4. Fry gently - 5 min
  5. Add risotto rice to the large saucepan
  6. Stir well until coated
  7. Add vegetable stock to the large saucepan
  8. Simmer gently while stirring occasionally
  9. Add vegetable stock to the large saucepan
  10. Stir well
  11. Add peas, baby spinach, green beans, asparagus and dry vermouth to the large saucepan
  12. Cook - 2 min
  13. Season with salt & pepper
  14. Add butter, fresh parsley and parmesan cheese to the large saucepan
  15. Mix
  16. Serve
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