Green risotto

Always keep Arborio rice and stock inthe pantry so you can whip up a warming dish like this over the colder months. Peas, kale and parsley provide colourful goodness, complemented by the salty flavour of the grated parmesan.

Ingredients

2 Tbsp	Olive oil
1	Onion, chopped finely
2 cloves	Garlic, crushed
2 tsp	Paprika
1 ½ cups	Arborio rice (Main)
1 cup	White wine
750 ml	Chicken stock, warmed (Main)
1 Tbsp	Lemon zest
100 g	Kale, shredded (Main)
1 cup	Peas (Main)
1 Tbsp	Butter
½ cup	Chopped parsley (Main)
½ cup	Parmesan cheese, plus extra to serve

Directions

1. In a heavy based pot warm the oil. Add the onion and garlic cooking for a few minutes to soften. Add the paprika and stir through.

2. Add the rice and cook for 2 minutes to lightly toast. Pour in the wine and cook until reduced by half. And the chicken stock in batches letting it absorb before adding the next addition.

3. Stir through the lemon zest, kale, peas, butter, parsley and parmesan stirring until wilted, hot and steaming.

4. Serve with a sprinkle of extra parmesan.

See more of Angela's green recipes

• Sumac greens with chickpeas
• Green apple tart