Green Goodness Risotto
This lovely risotto is a bowl full of green goodness using leeks, peas and parsley! There is something so comforting and nourishing about eating a bowl of creamy risotto and it makes a wonderful family meal.
Using fresh chicken stock or bone broth instead of stock cubes adds collagen and amino acids which are the building blocks of protein, whilst the white beans bring extra protein and fibre.
A great filling and warming all-in-one meal, that will be a winner with the whole family. This recipe is naturally gluten-free. See the notes below for dairy-free and vegan options.
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Green Goodness Risotto
Ingredients
- 1 Leek
- 1 clove Garlic
- 1 tbsp Olive Oil
- 50 g Butter
- 300 g Risotto Rice
- 400 g Peas
- 200 g White Beans (cannellini or haricot beans drained)
- 2 tbsp Parsley (fresh, leaves only)
- 1 Litre Chicken Stock (or bone broth or vegetable stock)
- 1 Lemon (juice & zest)
- 40 g Parmesan Cheese
- 1.5 tbsp Pine Nuts (optional)
Instructions
- Weigh the frozen peas into a mixing bowl and cover with boiling water. Set aside to defrost.
- Tip half of the peas into a blender along with 2 tbsp water and most of the parsley. Blitz to make a smooth, vibrant green puree and set aside.
- Put the chicken stock into a large saucepan and set over a gentle heat to warm through.
- Chop the leek finely and crush the garlic.
- In a large pan, heat the olive oil and half of the butter. Add the leeks and garlic, and sauté for 5 minutes. Add the risotto rice and continue to sauté for a few more minutes until the rice is well coated and glossy.
- Add a ladle of stock and stir until it is absorbed. Continue to add the stock, a ladle at a time, stirring well in between.
- Once the rice is cooked to your liking (usually 20-25 minutes), add the white beans, remaining peas, pea purée and lemon juice. Continue to stir until the beans are heated through.
- Add the remaining butter to add a little gloss to the risotto.
- Divide the cooked risotto between bowls to serve, then top them with a sprinkle of pine nuts, the grated lemon zest and the parmesan cheese.
Notes
- Dairy-free: switch the butter to 1 extra tablespoon of olive oil and the parmesan cheese to 2 tablespoons of yeast flakes.
- Vegetarian and vegan: in addition to the dairy-free switches, switch the chicken stock to 1 litre of vegetable bouillon or vegetable stock.
- Leftovers store in the fridge for up to 24 hours and then heat the rice through thoroughly so it is piping hot before eating.
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