Spring green risotto

Spring green risotto

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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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

  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.

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

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Rating details

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Overall rating (4/5)

4 out of 5 stars1 rating