Greens Risotto
This greens risotto is one we keep coming back to, especially when we want something that feels properly special but is still totally plant-based. It's creamy, packed with vibrant green veg, and topped with toasted macadamia nuts that add this brilliant buttery crunch you just don't expect. Every bite has something going on: tender asparagus, fresh herbs, and that gorgeous silky rice that soaks up all the flavour. Honestly, it's the kind of dinner that makes you feel like you've really nailed it. Make this tonight and you will not be disappointed.
Before You Start
- Preheat oven to 200°C
- Small baking tray
- Medium saucepan
- Large saucepan or risotto pan
- Microplane or fine grater
Ingredients
- 60g macadamia nuts
- 1 red onion
- 1 garlic clove
- 3 tbsp fresh mixed herbs - such as sage, parsley and mint
- 75g green beans
- 60g kale
- ½ Juice of 1 lemon
- 900ml vegetable stock
- 225g risotto rice
- 2 tbsp olive oil
- 125ml dry white wine
- 75g peas
- 3 nutritional yeast
- 2 tsp plant-based butter
- Salt & pepper to taste
- 60g asparagus
Method
Roast the nuts
- Spread the macadamia nuts over the small baking tray, put the tray in the oven and toast for 5–8 minutes, until golden
- Leave to cool slightly, then roughly chop
Prepare the vegetables
- Peel and finely chop the red onion and garlic
- Chop the herbs
- Slice the green beans into 2cm pieces
- Snap the tough ends off the asparagus and cut the stems into 1cm pieces
- Remove the tough stems from the kale and roughly chop
- Finely grate the zest of the lemon
- Pour the stock into the medium saucepan on a low heat and keep warm
Start the base
- Add the olive oil to the other pan
- Add the chopped onions and cook until they begin to soften, about 10–15 minutes
- Add the garlic and stir for another minute
- Pour in the rice and toast for a further minute
Simmer the mixture
- Turn up the heat slightly and pour in the white wine
- Simmer until the liquid has almost completely evaporated, stirring frequently
- Add the green beans and asparagus to the pan and give everything a stir
Add the stock and vegetables
- Now start adding a ladleful of stock at a time, stirring continuously and waiting for the stock to be absorbed before adding the next ladleful
- After 8 minutes, add the peas and kale to the pan and continue to cook for a further 6–8 minutes, until the rice is just cooked and the vegetables are tender (you might have a little stock left over)
Finish the dish
- Remove the pan from the heat, stir in the chopped herbs, nutritional yeast, lemon zest, macadamia nuts and dairy-free butter
- Season to taste with salt and pepper and serve immediately
Tips & Variations
- Toast the nuts properly: Don't skip the macadamia toasting step. Five to eight minutes in the oven until golden makes a huge difference; they go from bland to nutty and delicious. Keep an eye on them though, as they can catch quickly.
- Add stock gradually: We know it's tempting to just pour it all in, but adding your stock ladle by ladle and letting it absorb each time is what makes risotto risotto. Trust us on this one.
- Swap the greens: This works brilliantly with whatever's in season. Peas, courgette, spinach, or even broccoli all work really well here. Ian tends to raid the fridge and throw in whatever looks good.
Why This Works
The trick with risotto is patience and heat. You've got to let the rice absorb the stock gradually, stirring as you go, which is what gives it that proper creamy texture without any dairy. What really makes this one sing is the combination of fresh herbs and the toasted macadamias at the end; they add richness and a bit of theatre that takes it from a midweek dinner to something you'd genuinely be proud to serve to friends.