Dish of the Day: The Reluctant Vegetarian’s recipe for Triple the Greens Risotto

Anna Barnett

food 3 262x300 Dish of the Day: The Reluctant Vegetarians recipe for Triple the Greens RisottoAs a reluctant vegetarian (so reluctant that I’m not vegetarian at all) and a reluctant risotto eater, I made it my challenge to cook up an entirely vegetarian risotto that’s enjoyable to eat. And that’s just what I did. No complaints here, this was a complete treat. This works as a starter or a main. It’s a very versatile dish, plus it looks so pretty!

Triple the Greens Risotto:

Feeds: 4-6

Preparation / Cooking Time: 25 mins


300g (1/2 Bag) x Fresh spinach (thoroughly washed)

200g x Fresh rocket (thoroughly washed)

300g x Arborio rice

1.5 pints x Vegetable /spinach stock

1 x Cup of frozen peas

Parmesan shavings (vegetarian parmesan style cheese)

4-6 x Large free range egg (poached)

Small handful of parsley to garnish


White & fresh black pepper

food1 262x300 Dish of the Day: The Reluctant Vegetarians recipe for Triple the Greens RisottoInstructions:

Start by adding the spinach to the hot vegetable stock and take it off the heat. Give it a stir and let the spinach wilt. Once this has happened use a hand blender to blitz the spinach thoroughly.

In a separate pan and on a medium heat, add a nob of butter and your rice. Season with a small sprinkle of salt and black and white pepper. Make sure you keep mixing, so the rice doesn’t stick, it should just be thoroughly coated.

Start adding the spinach stock little by little. The trick is to keep stirring the whole time and keep adding small amounts of the stock.

About three minutes before you’re ready to serve, gently crack your eggs into a pan of simmering water with a dash of vinegar, allowing them to cook for three minutes. Make sure your pan is large enough for the eggs; go as big as you can if you’re poaching a load.

After about 15 minutes the risotto should be pretty much there, give it a try to make sure the rice is cooked and that the seasoning is spot on. Add the frozen peas a few minutes before serving. Save a little of the stock and add this along with the rocket. Get your vegetarian parmesan shavings (you can use a potato peeler to do this) ready to garnish along with the finely chopped parsley.

Serve it all up and make sure you don’t overload your plate. It’s filling and you’ll enjoy it more if you come back for seconds and don’t overload the first time around!

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  • flamboozled

    I would contend that there is no way Arborio rice will cook in 15 minutes even when immersed in a large quantity of boiling water. It certainly won’t when cooked by the gradual addition of stock. I have noted that all expert recipes for risotto greatly underestimate the time required for preparation and cooking. I would also ask , why be so particular to use vegetarian parmesan then to use poached eggs? Are these vegetarian eggs?. Having got that off my chest I will say that it sounds an interesting risotto.

  • icarus_69

    The problem about cheese is rennet, used for making most cheese, and rennet involves the death of animals. You can have eggs without killing chickens, as long as you’re prepared to let them die of old age. But the cheese question is not as simple as it seems, as economic production of milk involves the killing of bull calves, so even a vegetarian who eats ‘vegetarian’ cheese is an accessory after the fact.

  • flamboozled

    Thanks Icarus 69. I should have known about rennet . Well I know about rennet but didn’t ,I am afraid, know that animals were killed to obtain it. I am not a vegetarian myself and , whilst I accept your explanation regarding eggs it still seems to me that eggs are decidedly non- vegetarian. My contention re. the time that is required to make a risotto holds good,not that this was part of your comment.

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