Spring green risotto

Name: Spring green risotto
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 1 tbsp olive oil; 1 small essential Waitrose Onion, chopped; 150 g risotto rice; 1 garlic clove, chopped; ½ essential Waitrose Lemon, zest and juice; 500 ml Cooks’ Ingredients Vegetable Stock; 150 g essential Waitrose Spring Greens, shredded; 100 g essential Waitrose Kale, shredded

This risotto is a taste of spring. It's easy to make and packed with goodness and flavour. Perfect for a tasty, yet healthy dinner.

4 out of 5 stars(1) Rate this recipe

Low fat2 of your 5 a day

Serves2
CourseMain meal
Prepare-
Cook25 mins
Total time25 mins

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1 tbsp olive oil
1 small essential Waitrose Onion, chopped
150g risotto rice
1 garlic clove, chopped
½ essential Waitrose Lemon, zest and juice
500ml Cooks’ Ingredients Vegetable Stock
150g essential Waitrose Spring Greens, shredded
100g essential Waitrose Kale, shredded

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.
Meanwhile, cook the spring greens and kale in boiling water for 4 minutes, drain well and mix into the rice.

Typical values per serving when made using specific products in recipe