PastaRisottoRisotto RiceSpinach

Risotto Verde

If you’re struggling to ‘eat your greens’, this dish is for you. This risotto verde (which literally translates as ‘green risotto’) gets its magnificent colour from the key green vegetable ingredients: spinach, broad beans and peas. If you’re cooking to impress – the contrast of vibrant green looks beautiful topped with purple edible flowers.

Prep Time: 15 mins
Cooking Time: 30 mins
4 people

Used in this recipe

Ingredients

2 tbsp Filippo Berio Mild & Light Olive Oil
1/2 onion, diced
1 celery stick, diced
2 garlic cloves, chopped
300g risotto rice
75ml white wine
1L hot vegetable stock
100g spinach
50g broad beans, blanched and podded
50g frozen peas
50g parmesan cheese
2 tbsp mascarpone
1 lemon, zest and juice
Filippo Berio Extra Virgin Olive Oil to drizzle
Garnish with edible flowers or micro herbs such as borage, micro basil, purple basil and oregano flowers for colour.

Method

In a large frying pan, heat the Filippo Berio Mild & Light Olive Oil. Fry the onion, celery and garlic on low heat until soft and translucent.
Add the rice, turn up the heat and stir well to coat the rice in the oil.
When coated, add the wine and let it bubble for a few minutes to cook out the alcohol.
Turn down the heat to medium, and begin to add the stock one ladle at a time, stirring continuously. Once fully absorbed, add more stock.
In a food processor or blender, add the spinach and 2 tbsp of the hot stock; then whizz until a smooth purée is formed.
Once the rice is almost cooked, stir in the purée, broad beans and peas, and season to taste.
Cook for another couple of minutes, stirring regularly, until the peas have cooked; then turn down the heat and stir in the Parmesan, mascarpone and lemon zest.
Check for seasoning, serve with a squeeze of lemon and a good drizzle of Filippo Berio Extra Virgin Olive Oil.

Mild & Light In Colour Olive Oil

From £10.99

This Olive Oil is a healthy substitute for other cooking oils. With its high smoke point it is the ideal choice for frying, stir-frying and baking. The light bouquet allows the natural flavour of food to come through.