Green Risotto

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
    40mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    649
based on 3 ratings

There is something so relaxing about standing over a bubbling pan of risotto, watching as the stock absorbs into the rice, and this recipe does not disappoint. Packed with plenty of fresh green vegetables, this is spring in a bowl.

recipe updated 25 Feb 2022

Ingredients

  • Garlic clove icon
    Garlic clove
    1
  • Onion icon
    Onion
    1
  • Vegetable stock icon
    Vegetable stock
    960 ml
  • Baby spinach icon
    Baby spinach
    80 g
  • Fresh parsley icon
    Fresh parsley
    2 tablespoons
  • Parmesan cheese icon
    Parmesan cheese
    1 ΒΌ tablespoons
  • Butter icon
    Butter
    115 g
  • Olive oil icon
    Olive oil
    1 tablespoon
  • Risotto rice icon
    Risotto rice
    275 g
  • Peas icon
    Peas
    120 g
  • Green beans icon
    Green beans
    115 g
  • Asparagus icon
    Asparagus
    115 g
  • Dry vermouth icon
    Dry vermouth
    5 tablespoons
  • Salt & pepper icon
    Salt & pepper
    as needed

Tools

  • kCook icon Stove
  • kCook icon Large saucepan

Step preview

  1. Add a clean large saucepan - medium heat
  2. Add - 5 min, medium heat
  3. Add risotto rice to the large saucepan
  4. Add vegetable stock to the large saucepan
  5. Simmer gently while stirring occasionally - medium heat
  6. Add vegetable stock to the large saucepan
  7. Add peas, baby spinach, green beans, asparagus and dry vermouth to the large saucepan
  8. Cook - 2 min, medium heat
  9. Season with salt & pepper
  10. Add butter, fresh parsley and parmesan cheese to the large saucepan
  11. Serve
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