Green spring risotto with burrata and hazelnuts

Give your risotto recipe a spring twist by making it green 💚 I used a typical spring leafy green: turnip tops (in Dutch: raapstelen) and peas! But you can also use spinach, kale or cavolo nero.

INGREDIENTS (serves 2 with leftovers for next day 😌)
- 200g risotto rice
- 1 burrata
- Handful of hazelnuts
- 200g turnip tops (or other leafy green)
- 150g frozen peas
- 100g grated parmezan
- 1 lemon
- 3 sticks of celery
- 1 big onion
- 2 garlic cloves
- 1,2l veg stock (1 bouillon cube in hot water)
- 150ml white wine
- Handful of fresh herbs: basil, parsley
- Olive oil, salt, pepper

1. Bring a big pot of water to boil, quickly blanche your leafy greens and peas im there for 2-3 mins (kale might need a bit longer).
2. Drain the water and add veg to a blender. Blitz until smooth with juice of 1/2 lemon, splash of veg stock, salt, pepper, olive oil. Set aside.
3. Finely chop onion, celery and garlic. Add to a large pan (im using my dutch oven) with hot olive oil. Fry for 2-3 mins before adding the rice. Stirfry until the rice becomes a bit translucent after 3 mins.
4. Add the wine and stir the rice until it’s been absorbed. Do the same with the veg stock, add an splash and stir until its absorbed. Repeat for at least 15mins. You will see the rice thicken and become a risotto! Try a rice grain see if its soft, if not add some more stock. Also season to taste!
5. When rice is soft add grated parmezan stir untill melted and add the green veg sauce, stir and let it on low heat for 3-4mins to heat up the sauce.
6. In a dry frying pan toast some hazelnuts and chop them for the topping of your dish.
7. Time to plate! Add risotto and serve with half a burrata, dont forget the hazelnuts and some lemon juice some zinggg! Enjoy!✨