spring greens risotto
with crème fraîche
- 30g butter
- 1 tablespoon extra virgin olive oil
- 1½ cups (300g) risotto rice
- 1.5 litres good quality vegetable or chicken stock
- 150g sugar snap peas, trimmed and halved
- 2 teaspoons finely grated lemon rind
- 2 tablespoons lemon juice
- 1½ cups (120g) finely grated parmesan
- 130g baby spinach leaves
- 1 cup (140g) fresh or frozen peas. thawed
- ¼ cup (12g) snipped chives
- ¼ cup (12g) chopped dill leaves
- ¼ cup (5g) chopped basil
- sea salt and cracked black pepper
- ⅓ cup (100g) crème fraîche, to serve
- Preheat the Combi Oven on the Fan Bake setting to 220°C.
- Place the butter, oil and rice into a deep 20cm x 30cm metal baking dish.
- Place in the oven and cook for 5 minutes. Remove from the oven and stir until the rice is warmed and coated.
- Change the oven setting to Steam at 100°C.
- Add the stock to the rice and stir to combine. Return the dish to the oven and steam for 18 minutes. Remove from oven.
- Place the sugar snap peas in the half perforated baking tray and place in the oven. Steam for 2 minutes and remove. Set aside.
- Add the lemon rind, lemon juice and parmesan and stir for 1 minute. Add the spinach, peas, chives, dill, basil, salt and pepper and stir for 1–2 minutes or until combined and creamy.
- Divide the risotto between serving bowls. Top with the sugar snap peas, a spoonful of crème fraiche and swirl before serving. Serves 4
In partnership with Miele
Photography: Con Poulos
© DONNA HAY GROUP
