Herby Risotto

Ingredients - Large handful of spinach, chives, dill & parsley 

 - Juice of one lemon 

 - Zest of half a lemon 

- French shallot (finely diced) 

 - 2 cloves of garlic (finely diced)

 - Extra virgin olive oil 

 - 1 & 1/2 cups arborio rice

 - 1/2 cup white wine 

 - 1L chicken bone broth (heated) 

-1 cup grated Parmesan 

 - Dash of pure cream 

- 1 tbsp salted butter

 - To serve - Parmesan, salt & pepper 

 Method 

 1. Add the spinach, chives, dill, parsley, and lemon juice to a blender, and blend until smooth. Drain any excess liquid from the herb mixture into a bowl and set aside. 

2. Preheat a frying pan over medium-high heat. Add the olive oil, then sauté the garlic and shallot for a few minutes. Add the rice to the pan and toast for a few minutes, stirring continuously. 

3. Deglaze the pan with the white wine and stir well until most of the liquid has evaporated. Reduce to a low-medium heat and add one ladleful of warm bone broth to the rice, stirring continuously until it is absorbed. Repeat this process, adding one ladleful at a time, until you’ve used one litre in total or until the rice is cooked. When you’ve used about half of the broth, stir in the reserved herb liquid before continuing with the remainder. 

4. Remove the pan from the heat, then stir in the herb mixture, grated Parmesan, cream, and butter. Mix until well combined. Season with salt and pepper to taste. Top with lemon zest, extra herbs & Parmesan to serve.