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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