Super Green Risotto

Green rice topped with a cooked bacon and white sauce in a white bowl on pink cloth and a spoon.
This risotto is made with lots of kale, green peas and fresh herbs to make it super green! Topped with a little bacon and a dollop of Greek yoghurt - this mouth watering dish is perfect for lunch or a light dinner with friends.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner
Servings 4 people


To serve


  • Heat the olive oil in a large casserole dish over medium high heat. Fry the bacon, onions and garlic for 4-5 minutes until the bacon pieces are slightly brown. Add the rice, stir once, then pour in the wine. Continue to cook for 1-2 minutes. Add chicken stock.
  • Bring to boil. Cover the pan with a lid, then turn the heat low and continue to cook for 15-18 minutes, stirring occasionally.
  • While the rice is cooking, make the green puree. In a food processor, blitz the frozen peas, kale, mint and parsley to a smooth puree. Add a little olive oil, salt and pepper. Continue to blitz until smooth.
  • When the risotto is al dente, Fold the green puree, grated parmesan and lemon juice into the bacon risotto. Serve with more parmesan cheese, a dollop of yoghurt, some pea shoots and extra bacon.
  • Delightfully crisp Giesen Riesling compliments very well with the fresh green flavours of this risotto. Enjoy!


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Keyword gluten free
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