Green risotto

Ingredients

• 130 gArborio rice
• 1 tablespoon (15 ml)olive oil
• 2 smallshallots
• 400 mlvegetable stock
• 130 gpeas
• 1courgette
• ½lemon
• to tastesalt and black pepper
• 60 gfresh goat’s cheese
• 20 gpistachios
• a few leavesfresh mint

Instructions

1. 1

   Chop the shallots

   Finely slice the shallots.

2. 2

   Heat the oil

   Set a saucepan or sauté pan over a high heat and add the olive oil.

3. 3

   Cook the rice

   When the oil is hot, add the shallots and cook for 2 minutes. Stir in the rice and cook for 1 minute.

4. 4

   Add the stock

   Pour in about three-quarters of the vegetable stock, or enough to cover the rice.

5. 5

   Cook the risotto

   Cook for about 15–20 minutes, stirring regularly and adding more stock as needed, until the rice is al dente.

6. 6

   Steam the vegetables

   Meanwhile, steam the peas and the courgette, cut into cubes or rounds, for about 8 minutes.

7. 7

   Blend the greens

   Put the cooked vegetables in a blender with the juice and zest of half a lemon. Season with salt and pepper, then blend to a purée. Set aside a few cooked peas for decoration if you like.

8. 8

   Prepare the toppings

   Chop the pistachios and finely slice the mint.

9. 9

   Stir in the purée

   When the risotto is cooked, stir in half of the goat’s cheese until combined. Add the green purée and mix again.

10. 10

    Serve the risotto

    Serve straight away in bowls, topped with the remaining goat’s cheese, chopped pistachios and sliced mint.

What is green risotto?

Risotto is a northern Italian rice dish cooked gradually with stock until it becomes creamy. This version takes that familiar method and adds a purée of peas and courgette for a fresh, green finish.

The vegetables are blended separately, so their colour and flavour stay distinct from the rice. Goat’s cheese adds a tangy, creamy contrast, while pistachios and mint bring texture and freshness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 505 calories, 15g protein, 73g carbs, 22g fat.

The rice supplies most of the carbohydrates, while the goat’s cheese and olive oil contribute much of the fat; peas, cheese and pistachios provide protein. Balance a bowl with a crisp salad or extra non-starchy vegetables alongside.

Choosing the ingredients

Rice: Arborio rice releases starch as it cooks, helping create the characteristic creamy texture. Other risotto rice varieties can work, but keep an eye on the cooking time and texture.

Vegetables: Fresh or frozen peas both suit the purée. Cut the courgette into evenly sized pieces so it steams at roughly the same rate as the peas.

Cheese and herbs: Fresh goat’s cheese softens readily when stirred through the hot rice. Mint and lemon sharpen the flavour of the vegetables and cheese.

Building the risotto

Shallots: Cook them in the hot oil for the stated 2 minutes, then add the rice for 1 minute. Stir to coat the grains before adding stock.

Stock: Begin with about 300 ml, enough to cover the rice, and keep the remaining stock ready. Add more when the pan looks dry, rather than pouring it all in at once.

Getting the texture right

Stirring: Stir regularly while the rice cooks so it releases starch and cooks evenly. The mixture should stay moist, not sit in a pool of stock.

Doneness: Start checking around 15 minutes. The rice should be tender on the outside with a slight firmness at the centre; continue cooking and adding stock if it is still too firm.

Blending the vegetables

Steaming: Cook the peas and courgette for about 8 minutes, until tender enough to blend smoothly. The recipe gives the same steaming time for either cubes or rounds.

Purée: Add the lemon juice and zest before blending, then season and taste. A few whole peas can be kept back for a simple garnish.

Serving and timing

Finish: Stir in half the goat’s cheese and the green purée only once the rice is cooked. Serve immediately with the remaining cheese, pistachios and mint.

Pairing: The risotto can be served as a meal on its own. For a fuller plate, add a crisp green salad or serve it alongside roasted vegetables.

Recipe notes & tips

• Warm the vegetable stock before adding it so the rice keeps cooking steadily.
• Keep the lemon zest to the yellow peel and avoid grating in the bitter white pith.
• Cut the courgette into even pieces to help it steam consistently.
• Blend the vegetables until smooth if you want an even, velvety green colour.
• Chop the pistachios shortly before serving to keep their crunch.
• Serve as soon as the purée and cheese have been stirred through the rice.

Variations

• Use frozen peas: Add them straight to the steamer without thawing first.
• Try another soft cheese: Use a similar amount of ricotta for a milder finish.
• Add extra herbs: Stir in chopped parsley with the mint at serving time.
• Make it more lemony: Add a little extra zest to the vegetable purée.
• Change the crunch: Replace the pistachios with chopped toasted almonds.

Common mistakes to avoid

• Adding all the stock at once: Start with about 300 ml, then add more as the rice needs it.
• Leaving the rice unstirred: Stir regularly so the grains cook evenly and release starch.
• Overcooking the rice: Check it from 15 minutes and stop when it is al dente.
• Blending undercooked vegetables: Steam them for about 8 minutes, until tender enough to purée.
• Adding the cheese too early: Stir it in after the rice is cooked so it stays creamy rather than cooking for the full risotto time.
• Letting the finished risotto stand: Serve it immediately while the texture is creamy.

How to store

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a pan with a splash of water or stock, stirring until piping hot; the rice will be thicker after chilling.

Frequently asked questions