Green risotto

Preparation info
  • Serves


    • Difficulty


Appears in
What to Eat Next

By Valentine Warner

Published 2014

  • About

This is a favourite of mine when I want comfort with a vague element of health - the taste has a delicious vitality, as does the colour.


  • 200 g spinach leaves, watercress, small young nettles or new shoots of ground elder picked in spring, or a mixture as you see fit
  • a handful of


  1. Heat up a heavy shallow casserole pan with only a little water in it and collapse the greens. Drain, then rinse the leaves under cold water until cooled and wring out thoroughly. Put into a bowl and blitz with a stick blender until totally puréed. Put to one side.
  2. Dry the pan and heat the oil in it. Throw in the celery and onion and sauté gently for around 10 m