Quick herby green risotto recipe
This quick herby risotto is full of greens! Ready in just 30 minutes, enjoy the fresh flavours of zested lemon and basil. This is the perfect spring bowlful.
See method- Serves 4
- Takes 30 mins
- 502 calories / serving
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 2 tbsp olive oil
- 1 leek, trimmed and finely sliced
- 2 garlic cloves, crushed
- 300g arborio risotto rice
- 1 vegetable stock pot, made up to 1ltr
- 320g frozen broccoli
- 320g frozen peas
- 50g grated pecorino
- 10g fresh parsley, finely chopped
- 15g fresh basil, finely chopped
- 1 lemon, zested
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Shop ingredientsEach serving contains
- Energy
- 2215kJ 502.0kcal
- Fat
- 14g
- Saturates
- 4g
- Salt
- 1.8g
- Sugars
- 6g
of the Reference intake
Carbohydrate 79.9gProtein 18.6gFibre 8.7g
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- Heat the oil in a deep frying pan or shallow flameproof casserole dish over a medium heat and fry the leek for 5 mins until tender. Stir in the garlic and fry for 1 min. Add the rice and stir continuously, coating the rice in the oil and leek, for 3-4 mins until the grains start to look transparent.
- Add the stock, a ladleful at a time, stirring constantly and waiting until it’s absorbed before adding more. Keep adding stock until the grains are just tender with a little bite in the middle: this will take 10-12 mins. You may not need all the stock.
- Stir in the broccoli, peas and pecorino, then stir for another 4-5 mins until the greens have defrosted and are piping hot. Add a ladleful more stock as needed. Season well and stir in the parsley, basil, and lemon zest to serve.
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