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Spring greens risotto
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1 tbsp oil
1 onion, chopped
2 sticks celery, sliced
1 clove garlic, crushed
250g arborio risotto rice
800ml vegetable stock
75g low fat soft cheese
200g bag Waitrose Thick Cut Spring Greens
1. Heat the oil in a large frying pan and fry the onion, celery and garlic for 3-4 minutes, add the rice and cook for a further minute.
2. Gradually pour in the stock and cook gently, covered for 15 minutes. Stir in the soft cheese and greens and cook for a further 5 minutes until rice is tender. Season to taste.
Typical values per serving: