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Spring green risotto
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Serves: 2
1 tbsp olive oil
1 small essential Waitrose Onion, chopped
150g risotto rice
1 clove garlic, chopped
½ essential Waitrose Lemon, zest and juice
500ml Cooks’ Ingredients Vegetable Stock
150g essential Waitrose Spring Greens, shredded
100g essential Waitrose Kale, shredded
1. Heat the oil in a medium frying pan and fry the onion for 3-4 minutes. Add the rice, garlic and lemon zest and cook for 1 minute. Gradually add the stock, cover and simmer gently until the liquid is absorbed and the rice is tender (about 15-20 minutes), then stir in the lemon juice.
2. Meanwhile, cook the spring greens and kale in boiling water for 4 minutes, drain well and mix into the rice.
Typical values per serving:
Energy |
1,712kJ 406kcals |
---|---|
Fat | 9.5g |
Saturated Fat | 1.5g |
Carbohydrate | 69.4g |
Sugars | 6g |
Protein | 10.6g |
Salt | 0.3g |
Fibre | 6.5g |
2 of your 5 a day per serving / low in fat
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