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Green Risotto

Green Risotto Recipe

  • olive oil
  • 2 courgettes, de-seeded and sliced
  • One 250g pack chestnut mushrooms, halved or quartered
  • 1,250ml hot vegetable stock (cubes are fine)
  • a large knob of butter
  • 1/2 onion or 1 small onion, diced finely
  • 1-2 sticks celery (depending on size), diced finely
  • 2 fat cloves garlic, diced
  • 300g arborio risotto rice
  • 1 cup of frozen peas
  • 2 sundried tomatoes, sliced into strips (optional)
  • 3 heaped tbsps grated parmesan (grate on the fine side)
  • zest and juice of 1 lemon
  • a big handful of basil leaves, ground with a pestle and mortar and mixed with a tablespoon of extra virgin olive oil
  • ground black pepper
  • truffles
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