Spring Risotto
By grace13
Rate this recipe
4/5
(6 Votes)
Ingredients
- 1 leek, finely chopped
- 2 spring onion, finely chopped
- 4 celery stalks, finely chopped
- 1 tbsp olive oil
- 15 g unsalted butter
- 100 g pancetta
- 2 garlic cloves, finely chopped
- 400 g risotto rice
- 300 ml white wine
- 1-1.2 litre hot vegetable/ham stock
- 300 g spring greens/spinach, chopped
- 50 g Parmesan, grated
Details
servings 4
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Heat oil and butter in large pan, add veg and pancetta, cook 10 mins, add garlic, cook 1 min.
Step 2
Add rice, stir to coat grains, add wine, bubble away until liquid absorbs.
Step 3
Gradually add the hot stock, stirring occasionally. A last ladle of stock, add the greens/spinach, cook until wilted. Add Parmesan, cover for a few mins, serve.
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Chef Tips and Tricks
How to trim and tie a roast
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