Save to your scrapbook
Risotto soup with greens
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 4
1 tbsp butter
2 echalion shallots, finely chopped
2 carrots, finely diced
1 stick celery, finely sliced
100g short grain rice
350g tub essential Waitrose Tomato And Basil Sauce
2 x 500ml packs Cooks’ Ingredients Vegetable Stock
½ x 250g pack kale, washed
2 tsp fresh Waitrose Green Pesto With Basil, plus more to serve (optional)
1. Melt the butter in a deep saucepan, then add the shallots, carrots and celery. Cover and cook gently for 10 minutes. Tip in the rice, stir for 1 minute, then add in the tomato sauce, stock and some seasoning. Bring to a simmer and cook for 12 minutes until the rice is just tender.
2. Stir the kale and pesto into the soup, then let it simmer for about 3 minutes or until the kale has wilted. Add a little more water and seasoning if needed. Ladle into bowls and swirl with a little pesto, if you wish. Delicious with crusty bread.
Cook’s tip Alternatively, a 400g can of essential Waitrose Chopped Tomatoes can be used in place of the tomato and basil sauce – try adding a crushed clove of garlic to it too.
Typical values per serving:
Energy |
1,116kJ 267kcals |
---|---|
Fat | 11.3g |
Saturated Fat | 3.1g |
Carbohydrate | 32.9g |
Sugars | 11.9g |
Protein | 5.2g |
Salt | 1g |
Fibre | 6.6g |
1388mg vitamin A, low in fat, rich in vitamin A
Average user rating