Ready in 30 minutes, this risotto takes its green hue from an abundance of nutrient rich leafy greens and flavourful fresh herbs. It’s lighter than a traditional risotto that is typically packed full of butter and cheese. However, with a few simple tricks, this allergy friendly version is equally delicious, creamy and as moorish as the traditional dish - you’d be hard pushed to tell the difference. 💚
RISOTTO VERDE (serves 2)
2 tablespoons garlic infused olive oil
Bunch of spring onions (green part only)
1 1/2 cups arborio rice
2 1/2 packed cups fresh spinach leaves
Bunch of fresh basil
1 tablespoon of Italian herbs
2 teaspoons Fody foods veg stock
6 cups boiling water
1 cup plant based milk
Juice of 1/2 a lemon
3 tablespoons nutritional yeast
1 tablespoon butter/dairy free butter
Generous pinch cracked pepper
Optional: veggie/vegan Parmesan style cheese
Add the spinach, basil and milk to a highspeed blender and blend until beautifully smooth. Pour into a pan along with the boiling water/stock, herbs and pepper over a medium heat.
In a separate large pan, add the garlic oil and chopped spring onions and sauté for a couple of minutes over a medium heat.
Add the rice and stir so that it’s coated in the oil and continue to stir and sauté for a couple of minutes or until the rice starts to become translucent around the edges.
Add a ladleful of the green stock mix and stir until fully absorbed. The trick at this stage is to stir the rice vigorously to achieve that beautifully creamy texture without having to add any dairy products.
Continue the process, one ladleful of stock at a time, until it is all used up, the rice is cooked through and lovely and tender.
Take the pan off the heat, add the lemon juice, butter, nutritional yeast and cheese if you’re using it. Give it a quick stir then cover and leave for 5 minutes.
Taste, adjust seasoning to suit your tastes and serve.