Maize Rice Risotto Verde
- 2 Tbsps. olive oil
- 2 Tbsps. butter, about 30g
- 1/2 onion, finely diced
- 1 stick celery, very finely diced
- 400g cooked maize rice (undercooked by 10 minutes)
- 125ml white wine
- 500ml chicken stock, hot
- 100g spinach, blanched in chicken stock
- 150g peas, frozen
- 2 Tbsps. white sugar
- 50g Parmesan cheese, finely grated
- 3 Tbsps. Crème fraîche
- 1 Lemon, zested and juiced
- Micro cress to serve
Heat oil and butter in a Le Creuset Signature Round Casserole and add onion and celery with a little salt. Fry for 5 minutes until translucent.
Add the maize rice risotto rice and stir well, ensuring every grain is coated in oil. Fry to toast and cook the maize rice for another 3 minutes. Pour in the wine and let it bubble until it’s almost all evaporated. Add the stock a ladleful at a time, stirring constantly, adding more stock only once the last ladleful has been absorbed.
Blanch peas in sugar water and set aside.
Blanch spinach in stock water and transfer into a food processor, add and 2 tbsps of hot stock water and whizz to a purée. Once the rice is almost cooked, stir through the purée, broad beans (if available) and/or peas only.
Cook for a further 5 minutes, stirring regularly. Once the rice and vegetables are cooked, stir through the parmesan, crème fraîche, lemon zest and juice.
Season to taste.
Recipe and image courtesy of Chef Nti.