Spring herb risotto
- Portion size: Serves 4
- Takes 15 minutes to make and 35 minutes to cook
- Difficulty: easy
Make the most of any spring herbs growing in the garden with this easy risotto recipe. Vegetarians can replace the chicken stock for vegetable stock.
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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
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Method
- 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.
- 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.
- 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.
- Wash the watercress and spinach, then dry on kitchen paper and roughly chop.
- Remove the risotto from the heat. Stir the watercress, spinach, herbs and cheese into the rice. Season to taste. Serve with extra Parmesan.
Nutrition
- 525kcals Calories
- 17.1g (4.3g) Fat
- 21.1g Protein
- 66.7g (4g sugar) Carbs
- 1.6g salt Salt
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