Green Risotto
10g butter
50g onion, chopped very fine
2 cloves garlic, crushed
200ml white wine
300ml vegetable stock
70g arborio rice
100g fine beans
115g broad beans
50g spinach leaves, chopped
30ml single cream
20g Parmesan cheese
10g butter
50g onion, chopped very fine
2 cloves garlic, crushed
200ml white wine
300ml vegetable stock
70g arborio rice
100g fine beans
115g broad beans
50g spinach leaves, chopped
30ml single cream
20g Parmesan cheese
Melt the butter and saute the onion, garlic and rice for a few minutes, until everything has a thin coating of butter and the onions are starting to soften.
Combine the white wine and stock and keep hot. Add to the rice mixture a ladleful at a time, cooking & stirring after each addition until the liquid is absorbed.
About half way through (after say - 2 ladles) add the beans with the next ladleful and continue cooking. Entire cooking process should take about 20-25 minutes.
When the last ladle of stock is added, add the spinach as well. When the risotto is cooked and creamy, stir in the single cream and half the cheese. Serve garnished with the rest of the cheese and lashings of black pepper.
Nutrition Data per serving
Calories (kcal) 573.9
Carbohydrate (g) 75.7
Protein (g) 24.6
Fat (g) 19.4
Fibre (g) 11.8
Combine the white wine and stock and keep hot. Add to the rice mixture a ladleful at a time, cooking & stirring after each addition until the liquid is absorbed.
About half way through (after say - 2 ladles) add the beans with the next ladleful and continue cooking. Entire cooking process should take about 20-25 minutes.
When the last ladle of stock is added, add the spinach as well. When the risotto is cooked and creamy, stir in the single cream and half the cheese. Serve garnished with the rest of the cheese and lashings of black pepper.
Nutrition Data per serving
Calories (kcal) 573.9
Carbohydrate (g) 75.7
Protein (g) 24.6
Fat (g) 19.4
Fibre (g) 11.8
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