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.

Print Pin Rate

Prep Time 15

Cook Time 25

Total Time 40

Course Dinner

Servings people

Equipment

We cooked the risotto in the Le Creuset Signature Cast Iron Low Round Casserole.

Ingredients

1 tbsp Olivado Extra virgin olive Oil
1 onion chopped finely
100 g streaky bacon cut into small pieces
2 cloves garlic minced
1 ½ cups arborio rice
½ cup white wine
3 cups chicken stock
Salt
Black pepper
500 g fresh green peas shelled/ or 1 cup frozen
2 cups kale
A handful Superb Herb fresh basil leaves
A handful Superb Herb fresh mint

To serve

½ cup Greek/plain yoghurt
½ cup grated parmesan cheese
A handful Superb Herb Pea tendrils
Extra rashers bacon cooked

Instructions

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!