/Risotto Verde

Risotto Verde

With asparagus, spinach, mushroom and red peppers – delicious!

Risotto Verde

I think it's safe to say that Risotto is my "go to" meal, especially on meat-free nights as you get a lot of flavour from what is a very simple dish on paper. This one oozes with the fresh green tastes of summer - even if I cheated a little and cooked it in October with vegetables flown in from Africa. Bad Scott!
Course Main Course
Cuisine Rice, Pasta & Grains, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Author scottsilverthorn


  • 2 tbsp Garlic Oil
  • 1 Shallot, finely chopped
  • 0.5 Red Pepper, finely chopped
  • 150 g Risotto Rice
  • 150 ml Vermouth or White Wine
  • 400 ml Vegetable Stock
  • 100 g Chestnut Mushrooms, sliced
  • 100 g Fresh Spinach, finely chopped
  • 10 Basil Leaves, roughly torn
  • 100 g Asparagus, cut into 2cm lengths
  • 30 g Parmesan (or similar Vegetarian Cheese)
  • 25 g Pine Nuts, toasted


  1. Heat a good sized deep frying pan or saucepan over a medium heat and add the garlic oil, chopped shallot and chopped red pepper. Cook for 5-10 minutes until the shallot is soft and translucent.
  2. In a separate pan sauté the mushrooms in a little more oil over a medium -low heat, until they're soft and darkened. Put to one side when cooked.
  3. Back in the main pan, turn the heat up to medium-high and add in the rice. Stir it into the oily shallot mixture until it's well coated and slightly clear on the ends of each grain. Then pour in the wine or vermouth and stir until almost all of the liquid has been absorbed by the rice.
  4. At this stage start adding the stock one ladle at a time to the rice, continuing to stir well and only adding more stock when the liquid is almost gone.
  5. After about 12 minutes, when the rice is still quite firm add in the spinach and asparagus. The risotto will need another 5 minutes or so to cook but the vegetables will add in their own moisture so you may not need all of the stock after this stage.
  6. After about 18 minutes, when the rice is tender but still retaining a little bite, remove from the heat and stir in the basil, mushrooms and parmesan.
  7. Serve the risotto into shallow bowls, garnishing with a bit more parmesan, the toasted pine nuts and a generous pinch of freshly ground black pepper.