Green veg risotto recipe
Created by The Tesco Recipes team
Craving a risotto but short of time? Try this quick and easy recipe, brimming with green veg and made with long-grain rice – no need to buy special risotto rice. The addition of soft cheese means it's creamy yet low in fat - bonus!
See method- Serves 4
- Takes 40 mins
- 494 calories / serving
- Freezable
- Vegetarian
Ingredients
- 1 tbsp olive oil
- ½ red onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 lemon, zested
- 300g long-grain rice
- 75g red onion chutney
- 1 vegetable stock pot, made up to 1.3ltrs
- 100g baby spinach
- 250g frozen peas, defrosted
- 10g fresh mint leaves, picked
- 100g soft cheese
- 30g pumpkin seeds, toasted
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Shop ingredientsEach serving contains
- Energy
- 2080kJ 494.0kcal
- Fat
- 14g
- Saturates
- 4g
- Salt
- 1.3g
- Sugars
- 12g
of the Reference intake
Carbohydrate 76.5gProtein 13.1gFibre 5.8g
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- Heat the oil in a large frying pan over a low-medium heat and fry the onion with some seasoning for 5 mins. Add the garlic, half the lemon zest and the rice, stirring until the rice is coated.
- Stir through the chutney, then add a ladleful of stock, stirring constantly until almost all the liquid has been absorbed. Repeat for 10-15 mins until the rice is cooked but still al dente, and about 200ml stock remains. Remove from the heat.
- Add the remaining stock to a blender with the spinach, half the peas and half the mint, then blitz until smooth. Pour into the risotto with the remaining peas and half the soft cheese and return to a low heat for 3-4 mins until piping hot. Divide among bowls, top with the remaining soft cheese, then scatter with the remaining lemon zest, mint leaves and the toasted pumpkin seeds to serve.
- See more Risotto recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
