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    Super green baked risotto

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    Super green baked risotto

    Everyday Fresh: Meals in Minutes, by Donna Hay (Fourth Estate; £20) is out now

    Serves: 4


    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.

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    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


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