Green Risotto

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    40mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    591

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 Jul 24, 2019

Ingredients

  • Butter icon
    Butter
    115g
  • Olive oil icon
    Olive oil
    15ml
  • Garlic clove icon
    Garlic clove
    6g
  • Onion icon
    Onion
    140g
  • Risotto rice icon
    Risotto rice
    313g
  • Vegetable stock icon
    Vegetable stock
    960ml
  • Peas icon
    Peas
    122g
  • Baby spinach icon
    Baby spinach
    78g
  • Green beans icon
    Green beans
    113g
  • Asparagus icon
    Asparagus
    113g
  • Dry vermouth icon
    Dry vermouth
    74ml
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Fresh parsley icon
    Fresh parsley
    8g
  • Parmesan cheese icon
    Parmesan cheese
    None

Tools

  • kCook icon Wooden spoon
  • kCook icon Large saucepan

Step preview

  1. Prep and set aside garlic clove: crushed & chopped
  2. Prep and set aside onion: diced
  3. Prep and set aside vegetable stock: hot
  4. Prep and set aside vegetable stock: hot
  5. Prep and set aside baby spinach: chopped
  6. Prep and set aside fresh parsley: chopped
  7. Prep and set aside parmesan cheese: grated
  8. Get a clean large saucepan
  9. Add butter
  10. Add olive oil
  11. Melt
  12. Add prepared garlic clove
  13. Add prepared onion
  14. Fry gently - 5 min
  15. Add risotto rice
  16. Stir well until coated
  17. Add prepared vegetable stock
  18. Simmer gently while stirring occasionally
  19. Add prepared vegetable stock
  20. Stir well
  21. Add peas
  22. Add prepared baby spinach
  23. Add green beans
  24. Add asparagus
  25. Add dry vermouth
  26. Cook - 2 min
  27. Season with salt & pepper
  28. Add butter
  29. Add prepared fresh parsley
  30. Add prepared parmesan cheese
  31. Mix
  32. Serve
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