Ever since we came back from the Country House Shabbat with four bunches of spring onions, I’ve been trying to come up with ways to use them up. My Mum said she’d seen a recipe somewhere for a risotto which included, among other things, spring onions. I decided to give it a whirl.
Unlike most risottos, which are enriched with butter and parmesan cheese, I made this one without either. My Mum is on a dairy-free diet, and rather than try and substitute I decided to see what would happen if we just omitted them and hoped for the best. The answer – it was totally fine. Admittedly, not quite as creamy as usual, but the flavour was still good, and overall, it was still yummy. There are loads of veggies in here, so it has plenty of interest and you don’t really miss the dairy products. Do be generous with the black pepper though.
Kipper picked all the vegetables out of her portion, and then ate a teeny bit of rice. She often does this with risotto. People frequently tell me that this is the reverse of most children her age, who eat the rice and avoid the veg. Not sure whether to be delighted that she’s eating her veg, or disturbed that her dietary habits are so unusual as to be comment-worthy. I think it’s the former 🙂
I used green beans, asparagus and courgette in this. I was going to use peas (from the freezer) but then found this lot in the fridge. You could really use any similar green vegetables that took your fancy, I imagine. Just make sure that there are plenty of them.
We ate this as a side dish, and it made enough for 4-6 servings. If you were having it as a main, I reckon you’d get 2-3 helpings from this amount.
- 2 tsbp olive oil
- 4 spring onions
- 150g arborio rice
- 900ml hot vegetable stock
- 100g green beans
- 125g trimmed asparagus
- 1 medium courgette
- Salt and freshly ground black pepper to taste
- Heat the olive oil over a medium heat.
- Trim the spring onions and slice finely, then add to the oil and fry for 1-2 minutes.
- Add the rice, and stir to coat with the oil. Cook for another minute.
- Add stock just to cover, and stir well. Simmer for a few minutes until the stock is absorbed. Stir, and add more stock.
- Continue simmering, stirring, and gradually adding stock for about 15-17 minutes, until the rice is almost cooked and most of the stock has been added.
- Meanwhile, trim the beans and cut into short lengths. Trim the asparagus and cut each one into 3 or 4 pieces. Cut the courgette into quarters lengthwise and then slice into 4-5mm slices.
- Stir the vegetables and the remaining stock into the rice, and cook for another 5 minutes until everything is tender and the stock is absorbed.
- Season to taste with salt and pepper, and serve.