Green risotto

Name: Green risotto
Yield: Serves 2
Ingredients: a handful of wild garlic leaves (optional); 2 good fat cloves of new season’s (wet) garlic or other good garlic, finely chopped; 75 g fridge-cold unsalted butter, cut into cubes; 800 ml tasty white chicken stock or vegetable stock, plus extra just-boiled water, if need be; 200 g spinach leaves, watercress, small young nettles or new shoots of ground elder picked in spring, or a mixture as you see fit; 100 ml white wine, or 50 ml vermouth; ½ medium onion, finely diced; 1 stick of celery, finely diced; 40 g Parmesan cheese, finely grated; a small squeeze of fresh lemon juice (optional); 100 g Vialone Nano risotto rice; 2 tablespoons olive oil, plus extra for serving; flaked sea salt

Preparation info

Serves
2

Difficulty
Easy

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.

Ingredients

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

Main course
Gluten-free

Method

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.
Dry the pan and heat the oil in it. Throw in the celery and onion and sauté gently for around 10 m