Spring green risotto

  • Total time: 25 minutes
  • Serves:2


    1 tbsp olive oil
    1 small essential Waitrose Onion, chopped
    150g risotto rice
    1 clove garlic, chopped
    ½ essential Waitrose Lemon, zest and juice
    500ml Cooks’ Ingredients Vegetable Stock
    150g essential Waitrose Spring Greens, shredded
    100g essential Waitrose Kale, shredded


    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. 

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