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Super green baked risotto
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Everyday Fresh: Meals in Minutes, by Donna Hay (Fourth Estate; £20) is out now
1 tbsp extra virgin olive oil
1 leek, sliced
2 tbsp lemon thyme leaves
Sea salt and cracked black pepper
300g arborio rice
1.25L vegetable or chicken stock
100g baby spinach leaves
120g shredded kale leaves (stems removed)
2 tsp finely grated lemon rind
1 tbsp lemon juice
5g basil leaves, roughly chopped
40g Parmigiano Reggiano, finely grated
1. Preheat the oven to 180°C, gas mark 4. Heat a large deep ovenproof frying pan or flameproof roasting tin over a medium heat. Add the oil, leek, lemon thyme, salt and pepper then cook for 5 minutes, or until the leek is golden and soft.
2. Add the rice and stock and stir to combine. Cover with a tight-fitting lid or sheets of aluminium foil and bake in the oven for 20 minutes. Allow to stand, covered, for 5 minutes.
3. Remove the lid and stir the spinach, kale and lemon rind and juice into the risotto. Continue stirring until it is creamy and the greens are tender. Stir through the basil and Parmesan and serve.
Donna says: I love this no-fuss, no-stir risotto. It’s the perfect base to get creative with – try swapping out the kale for finely chopped broccoli or go super simple by scattering in some frozen peas. The choice is yours!
Credit: Con Poulos
Typical values per serving:
1 of your 5 a day/low in saturated fat
This recipe was first published in October 2020.