Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Ingredients
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
Method
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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,712kJ/ 406kcals
Fat
9.5g
Saturated Fat
1.5g
Carbohydrates
69.4g
Sugars
6g
Fibre
6.5g
Protein
10.6g
Salt
0.3g
Shop this recipe
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot