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Mary Berry's risotto al verde
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A three-in-one recipe for an Italian risotto where you can choose its flavour depending on your mood. Add pesto, blue cheese and pine nuts, or chicken and mushroom or simply asparagus - it's up to you!
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Serves: 4
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Prep time: 10 mins
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Cooking time: 20 mins
(may need an extra 5 mins) -
Total time: 30 mins
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Skill level: Bit of effort
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Costs: Mid-price
Ingredients
See the method for three risotto recipes; risotto al verde, chicken and mushroom risotto and an asparagus risotto.
- 15g (1/2oz) butter
- 3 garlic cloves, crushed
- 250g (8oz) risotto rice
- 1l (1 3/4 pints) hot vegetable stock
- 175ml (6fl oz) single cream
- 90g (3oz) Parmesan cheese, grated
- 4tbsp shredded fresh basil
- 90g (3oz) blue cheese, crumbled
- 4tbsp ready made pesto
- 4tbsp pine nuts, lightly toasted
- 4tbsp shredded fresh basil
- 1l (1 3/4 pints) hot chicken stock instead of vegetable stock
- 125g (4oz) mushrooms, sliced
- 250g (8oz) cooked chicken, diced
Extra ingredients for asparagus risotto:
- 1 onion, finely chopped
- 375g (12oz) asparagus, trimmed and chopped
Method
For risotto al verde:
- Melt the butter in a large saucepan over a medium heat. When it is foaming, add the garlic and cook gently for 1 min.
- Add the risotto rice, stirring to coat the grains in the butter, and cook for 2 mins. Add a ladleful of the hot vegetable stock, and cook gently, stirring constantly, until the stock has been absorbed.
- Continue to add the stock, a ladleful at a time, and cook for 20-25 mins or until the rice is just tender.
- Add the cream, and cook gently, stirring, until it has been absorbed. Stir in the blue cheese, then the pesto, Parmesan and pine nuts. Garnish with shredded fresh basil, and serve.
- Add sliced mushrooms to the saucepan with the garlic in step 1 and cook for 3-5 mins until the mushrooms are soft.
- Substitute chicken stock for the vegetable stock, omit the blue cheese and pesto, then add cooked diced chicken with the cream in step 3.
- Add a finely chopped onion to the pan with the garlic in step 1, and cook for 3-5 mins until soft.
- Omit the blue cheese and pesto and add 375g (12oz) trimmed and chopped asparagus in step 2, about 5 mins before the end of the cooking time.
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Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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