The Dinner Planner

Green Herb Risotto with Raw Summer Salad

No ratings yet
Adapted from a Bill Granger Recipe.
Servings 4

Ingredients
 

Raw summer salad

  • 1 bunch asparagus - peeled into ribbons
  • 1 small zucchini - peeled into ribbons
  • 6 brussel sprouts - shredded
  • 1 tbsp lemon juice
  • 2 tbsp olive oil

Risotto

  • 1 tbsp butter
  • 2 shallots - finely chopped
  • 3 garlic cloves - crushed
  • 300 grams risotto rice
  • tbsp thyme
  • ½ cup white wine
  • 1 litre vegetable stock
  • ½ lemon - zest and juice
  • 3 tbsp parmesan - grated

Green Herb Puree

  • 50 grams baby spinach
  • 50 grams rocket
  • 50 grams parsley
  • ¼ cup olive oil

Instructions
 

  • Choose which method you would like to cook the risotto first as this will affect the order of how you make the salad and puree. If you choose the oven method, make the salad and puree while the risotto is cooking. If you choose stovetop method, make the salad first.
  • If choosing oven method, preheat oven to 180C.
  • To make the raw summer salad, toss together the asparagus, zucchini and sprouts. Whisk together the lemon juice and oil with sea salt and freshly ground black pepper to make a citrus dressing. Toss the salad with the dressing and set aside until ready to serve.
  • To make the risotto, the butter in a pan over low–medium heat. Gently cook the shallots, garlic and thyme in the butter until the shallots are soft and translucent. Add the rice and cook, stirring well, for a minute or so, until all the rice is coated in hot butter. Add the white wine and stir until it has all been absorbed.
  • Oven baked method - stir in all of the warm stock, cover with a lid or foil and pop in the oven for 35 minutes.
  • Stovetop method - Slowly stir in the warm stock, a ladleful at a time, stirring continuously until it has been absorbed before adding the next ladle – this will take around 20–25 minutes.
  • To make the green herb purée, mix all the ingredients in a blender until thick and smooth. Season to taste.
  • Stir the green herb purée into the risotto. Finish with a squeeze of lemon juice and the parmesan. Serve with the salad, sprinkled with lemon zest.

Tips and Variations

VEGETRARIAN
GLUTEN FREE
INGREDIENT SWAPS - if you don't think everyone will enjoy the salad also, make a crunchy garden salad instead. 

Want some tips and tricks to help you out through the week? Perhaps a recipe or two and some cocktail inspiration?