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

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 Oct 8, 2019

Ingredients

  • Garlic clove icon
    Garlic clove
    1
  • Onion icon
    Onion
    1 (140g)
  • Vegetable stock icon
    Vegetable stock
    4 cups (960ml)
  • Baby spinach icon
    Baby spinach
    2.5 cups (78g)
  • Fresh parsley icon
    Fresh parsley
    2 tbsp (8g)
  • Parmesan cheese icon
    Parmesan cheese
    1.25
  • Butter icon
    Butter
    about ½ cup (115g)
  • Olive oil icon
    Olive oil
    1 tbsp (15ml)
  • Risotto rice icon
    Risotto rice
    1.5 cups (313g)
  • Peas icon
    Peas
    1 cup (122g)
  • Green beans icon
    Green beans
    1 cup
  • Asparagus icon
    Asparagus
    ¾ cup
  • Dry vermouth icon
    Dry vermouth
    5 tbsp (74ml)
  • 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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