Green Risotto

We're taking a break from the cook night this week but, fear not, I've been busy in the kitchen and here's a recipe for green risotto I made last night!

Green Risotto
(Serves 3-4)

1.25 litres vegetablestock
1 medium onion, finely chopped
2 tbsp olive oil
1 clove garlic, finely chopped
1 stalk of celery, finely chopped
250 g spinach, roughly chopped
Salt & Pepper to taste
400 ml rIsotto rice
75 ml flat–leaf parsley, washed and chopped
Freshly grated parmesan
250ml white wine


Heat a pan and sauté the onion and celery in the olive oil for 5-7 minutes.
Meanwhile place stock in a saucepan, add water and bring to a simmer.

Add the garlic and rice to the onions and celery with half of the wine stirring well to coat. Add the rest when it has evaporated.

Add 125 ml stock and stir constantly loosening any grains of rice from the sides and bottom of the saucepan. When the liquid has evaporated add another 125 ml stock. Continue to add stock only when the previous amount has evaporated. Stir constantly, adding more liquid until rice is tender (kernel of a single grain is al dente), which should take about 30 minutes.

Take the pan off the heat and add the spinach and parsely and season with salt and black pepper. After leaving to stand for 5 minutes, sprinkle pamesan over and serve!