Spring greens & blue cheese risotto

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olive magazine

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Recipe by olive magazine

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1. Boil 600ml water with a pinch of salt and cook the greens for 1 minute. Drain, reserving the liquid.
2. Heat a large pan and add 2 tbsp oil and a small knob of butter. Heat until the butter is foaming then add the onion and gently cook for about 5 minutes until softened. Add the garlic and cook for a further 2 minutes. Stir in the rice and heat through for a few minutes until the grains are shiny and coated. Pour in the wine and cook over a high heat for 1 minute to allow the alcohol to evaporate, stirring constantly.
3. Turn down the heat to medium and begin to add the liquid from the spring greens, a ladleful at a time, allowing it to be absorbed into the rice before adding more. When the liquid is used up, continue the process with the stock. It should take 20 minutes.
4. When the texture is creamy, but each grain is still firm to the bite in the centre, the risotto is ready. Take it off the heat and stir in the greens, parsley, blue cheese, pine nuts. Season. Leave to rest with the lid on for a few minutes then serve immediately.

Per serving

661 kcalories, protein 20.3g, carbohydrate 85.4g, fat 26.2 g, saturated fat 9.1g, fibre 6.8g, salt 1.17 g

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• margarita

  30 November 2007

  margarita rated this recipe

  

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• Kennarf

  04 February 2008

  Kennarf rated this recipe

  

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• Leigh

  11 February 2008

  Leigh commented on this recipe

  This should not come up under the vegetarian options with chicken stock as an ingredient!

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• Andrea

  30 March 2008

  Andrea rated and commented on this recipe

  

  Delicious. Blue cheese flavour subtle and creamy.Great way to use spring greens which come in our organic veg bag ( and which we don't always make best use of!)

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• chef sheri

  02 April 2008

  chef sheri commented on this recipe

  i want to meet gordon ramsey he rock's i have watched every epesiode of ramseys kitchen nightmares and i love him so much :D.

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• Gem

  09 April 2008

  Gem rated and commented on this recipe

  

  I made this with Spinach instaed of spring greens and it was delicious! Would def make it again and again.

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• Claire

  18 April 2008

  Claire rated and commented on this recipe

  

  I made this risotto to great sucess for 2 by halfing the recipe. I also left out the wine as i always do with risotto (opening a bottle mid week is too dangerous!). The flavours were great and I loved the melted stilton on top cream yet almost tangy. I will make this again.

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• inspiration

  28 May 2008

  inspiration rated and commented on this recipe

  

  Made it with spring greens & the minimal cooking left them to crunchy. Will try again maybe with mix of spinach & spring green & a stronger cheese than dolcelatte

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• Beth

  19 June 2008

  Beth rated this recipe

  

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Ingredients

• 500g spring greens or spinach, roughly chopped
• olive oil
• butter
• 1 onion , finely chopped
• 2 garlic cloves , finely chopped
• 400g risotto rice
• 150ml white wine
• chicken stock fresh, cube or concentrate made up to 600ml, hot
• 4 tbsp chopped flat-leaf parsley
• 150g blue cheese (such as dolcelatte), crumbled
• 25g pine nuts , toasted

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Difficulty and servings

Serves 4

Preperation and cooking times

Vegetarian

Ingredients

• 500g spring greens or spinach, roughly chopped
• olive oil
• butter
• 1 onion , finely chopped
• 2 garlic cloves , finely chopped
• 400g risotto rice
• 150ml white wine
• chicken stock fresh, cube or concentrate made up to 600ml, hot
• 4 tbsp chopped flat-leaf parsley
• 150g blue cheese (such as dolcelatte), crumbled
• 25g pine nuts , toasted

Per serving

661 kcalories, protein 20.3g, carbohydrate 85.4g, fat 26.2 g, saturated fat 9.1g, fibre 6.8g, salt 1.17 g

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