Salsa Verde Risotto

Feeds: 4


  • 300g risotto rice

  • 150ml white wine

  • 2 onions finely diced

  • 60g butter

  • 3 tbsp olive oil

  • 1l warm chicken stock

  • 90g freshly grated parmesan

  • 8 small onions halved

  • 1 tbsp olive oil

  • 4 springs of fresh thyme

  • 3 tbsp balsamic vinegar

  • Salt and Pepper

  • 100g flat Parlsey

  • 2 tbsp capers

  • 2 anchovy fillets

  • 2 garlic cloves 

  • Handful of rocket or basil

  • 70g extra virgin olive oil


  1. Start by making the salsa Verde, combine the Parlsey, garlic, capers, rocket, EVOO and anchovy in a blender and pulse until a rough salsa type consistency forms.

  2. Season the halved onions with a splash of olive oil, fresh thyme, balsamic vinegar, salt and pepper. Then roast these in a hot oven (200c) for approx 30 mins. This should be enough time to make your risotto.

  3. Start the risotto by melting butter in a pan with a splash of olive oil the key is to keep the heat consistent and not let the butter or onions colour.

  4. Add the diced onions to the butter soften then add the rice. Stir this well then start to add your chicken stock ladle at a time stirring as much as possible.

  5. Each time the stock is absorbed add more repeat this process until the rice just has the tiniest bite to it (should take 20 mins roughly) to finish the risotto stir in most of the parmesan saving some to garnish and finally another little nob of butter. Check for seasoning adding salt if needed.

  6. Serve with your roasted onions, more parmesan and a generous drizzle of salsa Verde.
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