Mary Berrys Risotto Al Verde Recipes
MARY BERRY'S RISOTTO AL VERDE RECIPE
Mary Berry's risotto al verde
Provided by Mary Berry
Categories Dinner
Time 30m
Yield Serves: 4
Number Of Ingredients 7
Steps:
- 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.
- For chicken and mushroom risotto: 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.
- For asparagus risotto: 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.
Nutrition Facts : @context https
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