Easy Green Risotto Recipe

Directions

1. Heat the oil in a large pan and add the diced onion and crushed garlic – cook for around 5 minutes on a medium heat until the onions are soft (make sure you keep stirring to avoid burning your garlic). Once soft, add your butter if you want to make your risotto extra rich.  

2. Add the rice to the pan and start ladling in hot vegetable stock and your turmeric shot. Keep stirring for 2 minutes. 

3. Chop your asparagus into small pieces (include the stalk and tips) and add to the pan with the mange tout. Turn the heat down slightly and keep adding ladles of stock to the rice and veg for around 20-25 minutes. As the rice absorbs the water, keep adding more. 

4. As the stock starts to run out, add your spinach to the pan and stir it in. After 2 minutes, the leaves will have wilted. Season with salt and black pepper. 

5. Just before all of your stock has been absorbed by the rice, turn the heat off completely and allow to simmer for 1 minute. As the rice absorbs the last of your stock, stir in the crème fraiche, parmesan and a squeeze of lemon juice.

6. Chop your fresh mint and stir into the risotto. Dip your spoon in, assess the flavour and add more seasoning to suit your taste. Leave in the pan until the crème fraiche has been suitably mixed in and the risotto is lovely and creamy. 

7. Serve it up and add a bit of extra parmesan on top if you’re feeling wild!