Rosemary Shrager vegetarian risotto verde with artichoke salad recipe on Chopping Block March 29, 2017March 29, 2017admin Rosemary Shrager served up a vegetarian risotto Verde with artichoke side salad on Chopping Block. The ingredients include: leeks, onions 300g carnaroli rice, 100ml white wine, 1l vegetable stock, Parmesan cheese, artichoke and spinach. Related PostsHelen’s Malaysian Coconut pandan custard with blue-pea-flower rice cakes recipe on Nigel Slater: Eating TogetherSimon Rimmer Soft Shell Crab and Seaweed Mayo Recipe on Sunday BrunchRosemary Shrager seared wood pigeon breasts recipe on Chopping BlockAntonio Carluccio pesto pasta recipe on Saturday KitchenJamie’s butternut squash and ricotta ravioli parcels recipe on Jamie’s Super FoodGino’s homemade pasta with vegetables and chilli recipe on This MorningJames Martin artichoke and broad bean risotto recipe on James Martin: Home ComfortsGino’s ribollita vegetable soup recipe on This MorningMary Berry creamy salmon with dill and leek tarts recipe on Mary Berry’s Christmas PartyPaul Ainsworth Italian arancini with leftover risotto and bolognese recipe on James Martin’s Saturday Morning