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.
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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
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 |
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