It's nice spring again (ok, with some heavy showers here and there) so time for a fresh dish. I love Italian and therefore also risotto. You can vary infinitely with this and that is exactly what I have done with this recipe. The fresh color and flavors of fresh herbs immediately put you in a spring vibe!
I saw all kinds of 'green' leftovers in the fridge, of course I had to do something with that. Then I remembered that a while back, on Antwerp Taste, a green risotto from Nick Bril (The Jane**) have tasted. My version doesn't come close to that of course, but it certainly gave inspiration!
This green risotto is simple and quick to make, making it a great weeknight recipe. Again, make your own version of it, I hope this recipe gives you some inspiration!
Green risotto
2
persons30
minutesIngredients
1 tub fresh basil (about 12gr of leaves)
The same weight of pine nuts
Same weight of Parmesan cheese
1 clove garlic, coarsely chopped
1,5 el extra virgin olive oil
100 gr fresh peas (shelled)
100 gr green asparagus tips
2 el soft goat cheese (Chavroux) at room temperature (Or, to make it easier, ready-made goat cheese balls)
3 spring onions
150 gr risotto rice (Arborio)
1 l vegetable stock (you can use stock cubes, for convenience)
0,5 tub fresh flat parsley, finely chopped
0,25 tub fresh chives, finely chopped
1 lime
20 gr grated Parmesan cheese
Preparation
- Grind the basil, pine nuts, Parmesan cheese, garlic and extra virgin olive oil in a food processor (or mortar, for the diehards). Add olive oil until you like the texture, season with freshly ground pepper and salt. Set aside.
- Boil the peas for 8 minutes, meanwhile cut off the woody ends of the asparagus tips. Then cut the asparagus into pieces of about 2 cm. Add these to the peas after 6 minutes. Drain the vegetables, rinse with cold water and set aside to drain.
- Heat a pan on medium heat (my preference: a stainless steel frying pan) and cut the white and light green part of the spring onions into rings. Saute the spring onion, about 2 minutes.
- Add the risotto rice and fry briefly until the grains become translucent.
- Add a little stock and then add a little more each time the rice has absorbed the liquid. Keep stirring regularly, this will take about 15-18 minutes. The rice is good if you like it, so taste regularly!
- Add the peas and green asparagus and cook for a further 5 minutes. Add some stock when needed (that's why I make a liter, so you always have enough…).
- Stir the herbs and pesto through the risotto, sprinkle with the Parmesan and leave to rest for 2 minutes with the lid on the pan.
- Season with freshly ground pepper.
- Garnishes
- Cut the dark green part of the spring onions into 3-4cm pieces and then cut wafer-thin strips lengthwise.
- Put these in ice water, they will start to curl a little.
- When the spring onions are nicely curled, place them on a kitchen paper to drain.
- Mix the goat cheese with a pinch of salt and a little extra virgin olive oil. Leave alone or transfer to a piping bag if you have one; then you can put nice dots.
- layout
- Spoon the risotto and put some dollops of goat cheese on it (or small scoops with a teaspoon).
- Sprinkle with the spring onions and drizzle with a little extra virgin olive oil.
- Finally, grate lemon zest over it. Please note that you only use the green skin, the white part is very bitter and that is not what we are looking for…
- Enjoy your meal and celebrate spring!
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