Recipe: Super Green Risotto01:01|BRANDED
This risotto is made with lots of kale, green peas and fresh herbs to make it super green! Topped with a little bacon and a dollop of greek yoghurt - this mouth watering dish is perfect for lunch or a light dinner with friends and family. INGREDIENTS: - 1 tablespoon Extra Virgin Olive Oil (we love Olivado) - 1 onion, chopped finely - 100g streaky bacon, cut into small pieces (we love Hellers) - 2 cloves garlic, minced - 1 ½ cups Arborio rice (we love SunRice) - ½ cup white wine - 3 cups chicken stock - salt - black pepper - 500g fresh green peas, shelled/ or 1 cup frozen - 2 cups kale (we love The Fresh Grower) - a handful fresh basil leaves (we love Superb Herb) - a handful fresh mint (we love Superb Herb) To serve - ½ cup plain yoghurt - ½ cup grated parmesan cheese (we love Perfect Italiano) - a handful of Pea shoots (we love Superb Herb) - extra rashers bacon, cooked (we love Hellers) We cooked the risotto in the Le Creuset Signature Cast Iron Low Round Casserole. METHOD: 1. Heat the olive oil in a large casserole dish over medium high heat. Fry the bacon, onions and garlic for 4-5 minutes until the bacon pieces are slightly brown. Add the rice, stir once, then pour in the wine. Continue to cook for 1-2 minutes. Add chicken stock. 2. Bring to boil. Cover the pan with a lid, then turn the heat low and continue to cook for 15-18 minutes, stirring occasionally. 3. While the rice is cooking, make the green puree. In a food processor, blitz the frozen peas, kale, mint and parsley to a smooth puree. Add a little olive oil, salt and pepper. Continue to blitz until smooth. 4. When the risotto is al dente, fold in the green puree, grated parmesan and lemon juice. Serve with more parmesan cheese, a dollop of yoghurt, some pea shoots and extra bacon. Enjoy! This recipe is brought to you by fresh.co.nz.