Green Risotto
Wholesome and comforting. This creamy risotto with blanched peas, asparagus slivers, and parmesan shavings is the perfect way to celebrate seasonal vegetables.
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INGREDIENTS
4L organic chicken stock, warmed
4 tbsp (60ml) olive oil
2 large onions, finely chopped
4 cloves garlic, minced
800g arborio rice
Sea salt and freshly ground black pepper to season
1 small head of broccoli, blanched and refreshed
200g parmesan cheese, finely grated
100g butter
160g fresh peas, blanched and refreshed
100g asparagus shaved using a vegetable peeler and kept in ice water
METHOD
Pour the stock into a large, tall casserole and bring it to a simmer.
Heat a Le Creuset Toughened Non-Stick 28cm Sauteuse on medium heat, add 4 tablespoons of olive oil and sauté the onions until translucent. Add the garlic and cook for a further two minutes.
Add the rice and cook to seal and toast for 2-3 minutes, stirring continuously. Add two spoonfuls of warm stock to the rice while stirring continuously and cook until all the liquid is absorbed. Repeat this process until all the stock is finished or the rice is al dente and creamy. It is very important to stir the risotto throughout the cooking process to create a creamy and rich end product – season to taste.
Using a sharp knife, make broccoli “rice” by finely chopping the broccoli or blitzing it a few times in a blender.
Once the risotto is cooked, fold through two-thirds of the broccoli rice and 50g of the shaved asparagus. Turn off the heat and add the shaved parmesan cheese and butter. Stir through the blanched peas.
Garnish with broccoli rice, shaved asparagus, and more shaved parmesan cheese.
