Green Risotto with Herbs
Seth Price
ingredients
- Green Puree
- 2.25 Spinach, stalks removed
- 1 bunch fresh mint, leaves removed
- salt and pepper
- 18oz green peas
- Risotto
- 3 1/2 cup stock
- 4 oz butter
- 2 sm red onions, finely chopped
- 1/2 head celery, chopped
- chop leaves and set aside
- 1 garlic clove chopped
- 2 Tbsp chopped fresh thyme
- 10 oz risotto rice
- 2 1/2 oz dry vermouth
- 4 oz parm grated
- 3 Tbsp each, marjoram and basil
- 4 Tbsp heavy cream
directions
- 1
Green Puree wash spinach and blanch with mint leaves in plenty of boiling salted water. drain well keep water. blanch peas in the same water. drain peas. Blend spinach, peas and mint into a rough puree in food processor.
- 2
Risotto heat stock, check seasoning. In saucepan melt 2 oz butter, gently fry onion and celery until soft, add garlic, celery leaves and thyme, stir to combine and cook for a few minutes before adding rice. stir to coat each grain for a few minutes until translucent. add vermouth, cook and stir until vermouth is absorbed. add hot stock 1 ladle at a thyme. continue is al dente aprox 20 minutes, add green puree, remainder of butter, parmesan, herbs and cream.
- 3
Adjust seasoning and serve.
Source: River Cafe
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