Emerald Isle Super Green Spinach, Pea and Pesto Risotto
with Garlic Mushrooms, Toasted Hazelnuts and Lemon
Celebrated with festivities and feasting, St. Patrick's Day - or Lá Fhéile Pádraig in Irish - is a commemoration of Ireland's patron saint as well as a celebration of the heritage and culture of Ireland! Vibrantly green, just like the flag and the Chicago River during the St. Patrick's Day festival, this risotto is veg packed and flavour packed.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Onion
3 unit(s)
Garlic Clove
25 grams
Hazelnuts
(Contains: Nuts May contain traces of: Nuts)
175 grams
Risotto Rice
20 grams
Vegetable Stock Paste
40 grams
Baby Spinach
120 grams
Sliced Mushrooms
1 unit(s)
Lemon
32 grams
Pesto
(Contains: Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
120 grams
Peas
Not included in your delivery
600 milliliter(s)
Boiled Water for the Risotto
3 tbsp
Olive Oil
30 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
Halve, peel and thinly slice the onion.
Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.
Once hot, add the onion. Season and fry, 10-12 mins.
Meanwhile, peel and grate the garlic (or use a garlic press). Roughly crush the hazelnuts in the unopened sachet using a rolling pin.
If you prefer hob cooking your risotto, skip the oven and just use a normal pan.
Once the onion has caramelised, add half the garlic and fry for 30 secs.
Next, add the risotto rice, stir and cook until the edges of the rice are translucent, 1-2 mins.
Stir in the boiled water for the risotto (see pantry for amount) and veg stock paste. Bring back up to the boil, then pop a lid on the pan (or cover with foil).
Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 25-30 mins.
For hob cooking, pour in 2p: 800ml, 3p: 1200ml, 4p: 1600ml of boiled water a third at a time, stirring each time until the stock has been absorbed, 20-25 mins.
Meanwhile, re-fill and boil a half-full kettle.
Pop the spinach into a sieve in your sink. Pour over the boiling water from your kettle until wilted and piping hot.
If you have one, transfer the spinach to a blender or food processor along with the olive oil (see pantry for amount) and blitz until smooth, then set aside.
Alternatively, if you don't have a blender, finely chop the wilted spinach until you have a chunky paste and set aside.
About 10 mins before the risotto is ready, heat a large frying pan on medium heat (no oil).
Once hot, add the hazelnuts and dry-fry, stirring regularly, until toasted, 3-4 mins. TIP: Watch them like a hawk as they can burn easily. Once toasted, transfer to a small bowl.
Pop the pan back on high heat with a drizzle of oil. When hot, add the mushrooms to the pan. Season and fry, stirring occasionally, until browned, 5-6 mins.
Add the remaining garlic and half the butter (see pantry for amount) and fry for another 30 secs, then remove from the heat.
Meanwhile halve the lemon.
When the risotto is cooked, remove it from the oven and stir in the pesto, hard Italian style cheese, peas, spinach mixture and remaining butter (see pantry for amount). Squeeze in half the lemon juice.
Taste and season with salt, pepper and more lemon juice if you feel it needs it. TIP: Add a splash of water to loosen the risotto if needed.
Share the risotto out between your serving bowls and top with the mushrooms (reheat the mushrooms first if needed).
Spoon over any remaining garlic butter from the pan.
Sprinkle over the hazelnuts to finish.
Enjoy!
