Spring greens risotto with crème fraîche
20 minutes
Preparation time
25 minutes
Cooking time


30 g butter

1 tbsp extra virgin olive oil

1½ cups (300 g) risotto rice

1 litre (4 cups) good quality vegetable or chicken stock

150 g sugar snap peas, trimmed and halved

2 tsp finely grated lemon rind

2 tbsp lemon juice

1½ cups (120 g) finely grated parmesan

130 g baby spinach leaves

1 cup (140 g) fresh or frozen peas. thawed

¼ cup snipped chives

¼ cup chopped dill leaves

¼ cup chopped basil

Sea salt and cracked black pepper, to taste

To serve

⅓ cup (100 g) crème fraîche


  1. Preheat the combi steam Pro oven on the Fan Plus at 220°C.
  2. Place the butter, oil and rice into a deep 20 cm x 30 cm metal baking dish.
  3. Place in the preheated oven and cook for 5 minutes. Remove from the oven and stir until the rice is warmed and coated.
  4. Change the oven function to Steam at 100°C. Your oven may prompt you to open the door to cool down to 100°C.
  5. Add the stock to the rice and stir to combine. Return the dish to the oven and steam for 18 minutes. Remove from oven.
  6. Place the sugar snap peas in the perforated steam container and place in the oven. Steam for 2 minutes and remove. Set aside.
  7. Add the lemon rind, lemon juice and parmesan to the rice and stir for 1 minute. Add the spinach, peas, chives, dill, basil, salt and pepper and stir for 1–2 minutes or until combined and creamy.

To serve

  1. Divide the risotto between serving bowls. Top with the sugar snap peas, a spoonful of crème fraiche and swirl before serving.


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  • Free Discovery Product Demonstrations

    Miele Experience

    Thursday 08th September 2016

    At 10:30 am - 12:00 pm



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