Green risotto

I have so many cookbooks, and I never take inspiration from them. That’s a thing that should definitely change.

I’m quoting myself to open this post. But actually that’s the truth. Every time I’m in a book shop (or TKMaxx), inevitably my feet are dragged to the cookbooks section. And there is always an interesting piece to be added to my collection. As nice they can be displayed in the living room shelves, they should also be useful. So here we are.


The inspiration for this recipe comes from “Easy Everyday. Fast”. This was one of the first books I bought, and it’s full of quick and easy recipe that can liven up the boredom of average usual meals. There was plenty of rice in the pantry, and some veggies waiting in the fridge/freezer. Browsing the Rice & Pasta section, this fresh risotto really caught my eye.

INGREDIENTS (serves 2)

  • 2 tablespoons extra virgin olive oil
  • 1 small leek
  • 160g risotto rice
  • 200ml white wine
  • 1L hot vegetable stock (or 1 vegetable stock cube and 1L boiling water)
  • 1 small courgette
  • 150g frozen thin green beans
  • 30g grated parmesan cheese
  • 1 teaspoon dried parsley

Processed with Rookie Cam

Thinly slice the leek and tip it in a saucepan with the oil. On a medium heat, fry it until it gets soft. Add the rice, and toast it for a couple of minutes, stirring constantly, until it becomes translucent. Pour in the wine and let it evaporate, always stirring, and then start adding the stock little by little.

While the rice cooks, pour boiling water over the frozen green beans to thaw them, drain well and set aside. If the beans are too long, cut them in half. Slice the courgette evenly.

Add the green beans and the courgettes 5 minutes before the rice is cooked, adding some more water/stock if needed. The cooking time varies according to the type of rice, but generally 16-18 minutes will be enough.

Take the risotto off the hob, sprinkle the grated parmesan and the parsley, add an extra glug of oil, stir well and cover with a lid, setting aside for 5 minutes before serving.

Processed with Rookie Cam

If you like a punchier flavour, add freshly chopped chives instead of the parsley.




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