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    Risotto soup with greens

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    Risotto soup with greens

    • Vegetarian
    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 25 minutes to 30 minutes
    • Total time: 35 minutes to 40 minutes 40 minutes

    Serves: 4


    1 tbsp butter
    2 echalion shallots, finely chopped
    2 carrots, finely diced
    1 stick celery, finely sliced
    100g short grain rice
    350g tub essential Waitrose Tomato And Basil Sauce
    2 x 500ml packs Cooks’ Ingredients Vegetable Stock
    ½ x 250g pack kale, washed
    2 tsp fresh Waitrose Green Pesto With Basil, plus more to serve (optional)


    1. Melt the butter in a deep saucepan, then add the shallots, carrots and celery. Cover and cook gently for 10 minutes. Tip in the rice, stir for 1 minute, then add in the tomato sauce, stock and some seasoning. Bring to a simmer and cook for 12 minutes until the rice is just tender.

    2. Stir the kale and pesto into the soup, then let it simmer for about 3 minutes or until the kale has wilted. Add a little more water and seasoning if needed. Ladle into bowls and swirl with a little pesto, if you wish. Delicious with crusty bread.

    Cook’s tip Alternatively, a 400g can of essential Waitrose Chopped Tomatoes can be used in place of the tomato and basil sauce – try adding a crushed clove of garlic to it too.

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