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Spring risotto

If it's full of green, it can only mean that Spring has sprung.  I didn't have the time or energy to stir this risotto as Princess Baby was in a really clingy mood and needed non stop cuddles. So I experimented with adding all the liquid at once and putting it into the oven. It worked. 
  • large dash olive oil
  • half onion, finely chopped
  • 2 cups risotto rice
  • generous slug white wine if you have some lying around - don't waste fresh stuff in here!
  • 1 pint chicken or vegetable stock
  • seasoning
  • 1 cup podded beans or peas, or frozen peas
  • large handful spinach or chard
  • half packet feta cheese if you have some; cheddar if not
  • glug double cream if you have some hanging around
  • handful of fresh mint, chopped fine
  1. In an ovenproof casserole dish fry the onion in the olive oil until golden and sweet.  
  2. Add the risotto rice and stir to soak in the oil. 
  3. Add the white wine if using and stir over a hot hob so the wine evaporates.
  4. Add the stock and seasoning and stir.  Bring to a simmer.
  5. Transfer to a medium oven (160 C) for about 10-15 minutes, until it is almost cooked but still slightly too crunchy.  Add the podded peas/ beans and more liquid if necessary (water would do).
  6. Return to the oven for another 5-10 minutes. 
  7. Add the spinach/ chard and return to oven for another 5 minutes. 
  8. Add the cheese, cream and mint and stir well. 
  9. Leave for a few minutes and then serve.