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.
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!
Notes
Share this Risotto recipe NZ wide with friends and family!