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    Risotto with Baby Leaf Greens and Lemon

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    Risotto with Baby Leaf Greens and Lemon

    There is something very relaxing about cooking risotto, and something very comforting about eating it, too. The addition of lemon balances the creaminess of the risotto. This dish will serve 4 easily as a light lunch, or 2 hungry people.

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    • 1.1 litres of vegetable stock, made from 2 stock cubes
    • 15g butter
    • 1 large onion, finely chopped
    • ½ x 500g pack Waitrose Arborio Risotto Rice
    • 300g baby leaf greens, shredded with stalks removed
    • 50g Parmigiano-Reggiano, grated, plus 40g shaved, to garnish
    • Finely grated zest and juice of 1 small lemon
    • Freshly ground black pepper


    1. Pour the stock into a saucepan and bring to a simmer over a low heat. Melt the butter in a large, heavy saucepan, add the onion and cook over a medium heat, stirring frequently, for about 3 minutes or until beginning to soften. Add the rice and continue to cook, stirring constantly to coat the rice, for 1-2 minutes.
    2. Add 1-2 ladlefuls of stock to the rice (just enough to cover) and simmer, stirring frequently, until most of the stock has been absorbed. Continue adding the stock a few ladles at a time until it is almost completely absorbed and the rice is just tender, but still with a little bite; this will take about 15-20 minutes. The consistency of the risotto should be rich and creamy.
    3. Stir in the shredded greens. Cook, stirring constantly, for 2-3 minutes. Remove from the heat and stir in the grated cheese, lemon zest and juice and black pepper. Garnish with the shavings of fresh Parmigiano-Reggiano and serve immediately.

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    Cook's tips

    For an alternative to the baby leaf greens, try adding steamed broccoli florets or purple sprouting broccoli spears.


    Average user rating

    4 stars