Make the most of any spring herbs growing in the garden with this this easy risotto recipe. Vegetarians can replace the chicken stock for vegetable stock.
Ingredients
- 1 litre good chicken stock
- Pinch of saffron
- 4 tbsp extra-virgin olive oil
- 2 onions, finely diced
- 300g arborio rice
- 200ml dry white wine
- Large handful British watercress
- Large handful British spinach
- Small bunch of fresh chives, finely snipped
- 1 tbsp finely sliced fresh basil
- 30g Parmesan, finely grated, plus extra for serving
Method
- 1. Heat the stock to simmering point in a saucepan. Roughly grind the saffron with a tiny pinch of salt using a teaspoon. Mix into the stock.
- 2. Put the oil in a wide heavy-based saucepan. Set over a low heat. Gently fry the onions for 10 minutes or until soft. Add the rice and stir for 2 minutes until it looks translucent.
- 3. Mix in the wine and once it has been almost absorbed, stir in a ladleful of hot stock. Simmer briskly, stirring regularly. Once the stock has been absorbed, add another ladleful of hot stock. Keep repeating the process. After about 18-20 minutes the stock should be used up and the rice will be tender and cooked.
- 4. Wash the watercress and spinach, then dry on kitchen paper and roughly chop.
- 5. Remove the risotto from the heat. Stir the watercress, spinach, herbs and cheese into the rice. Season to taste. Serve with extra Parmesan.
Nutritional info
Per serving: 525kcals, 17.1g fat (4.3g saturated), 21.1g protein, 66.7g carbs, 4g sugar, 1.6g salt
Chef's tip
Use vegetable stock and vegetarian Parmesan to make this risotto vegetarian.
Wine Recommendation
It’s got to be a fresh, simple Italian white for this. Soave, a decent Pinot Grigio, or a classy Arneis from Piedmont.