Green Goddess Risotto

P10 minutes C30 minutes S10


  • 60ml olive oil
  • 300g onion, diced
  • 600g Riviana Arborio Rice
  • 20g Riviana Minced Garlic
  • 250ml dry white wine
  • 3L vegetable or chicken stock, simmering
  • 500g Garden Supreme IQF Chopped Spinach Portions, defrosted (no need to drain)
  • 40g chopped mixed green herbs, such as parsley, dill, basil and/or mint
  • 300g Garden Supreme IQF Peas, blanched
  • 100g grated parmesan cheese
  • 100g marinated goat’s cheese


  1. Heat oil in a large saucepan, add onion, then season and sauté until softened. Add Riviana Arborio Rice and Riviana Minced Garlic and cook stirring until rice is semi-translucent. Add the wine and simmer, stirring, until reduced by half.
  2. Add about 750ml of simmering stock and cook uncovered, stirring until all the liquid has been absorbed. Continue adding stock 250ml at a time, stirring regularly, until about 2 cups of stock remain.
  3. Stir in Garden Supreme IQF Chopped Spinach and herbs and then continue to add more stock until the rice is al dente and the risotto reaches your desired consistency. You may not need all the stock, but ensure the risotto is not ‘dry’. This will take about 20 – 25 minutes in total. Remove from heat and stir in Garden Supreme IQF Peas and parmesan. Season to taste.
  4. Serve risotto in bowls scattered with goat’s cheese and garnish with extra herbs if desired.

Products used

Tips and hints:Left-over risotto can be used to make Green Goddess Arancini. Spread the remaining risotto on a tray to cool quickly, then chill, covered until cold. Make the arancini with chilled risotto. This recipe also has vegetarian and gluten-free options.