Main Dishesdeliciouslyella
Winter Seasonal Greens Risotto
This vibrant risotto is packed with flavour, loaded with seasonal green veggies and is wonderfully warming on cold winter days. Feel free to use any greens that you have to hand — try savoy cabbage, cavolo nero or kale.
👥 2 Servings⏱️ Prep & Cook: 40 min🔥 Cook: 40 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●frying pan
- ●pan
📝 Preparation Steps
1
Place the stock cube in a bowl and mix with 1 litre / 34 fl oz of boiling water. Set aside until needed.
2
Put a large frying pan over medium heat and add the oil. Once warm, add the sliced leek, shredded greens and a pinch of salt. Cook for ⏱️ 10 minutes until soft. Add the garlic and fry for ⏱️ 30 seconds.
leek1garlic3 cloves
3
Add the risotto rice to the frying pan and cook for ⏱️ 2 minutes until turning translucent. Pour in a ladle of the stock and stir until absorbed. Continue this process one ladleful at a time for around ⏱️ 25 minutes, until all of the liquid has been absorbed and the rice is tender. Add a splash more water if needed.
risotto rice7 oz
4
Stir through the pesto, peas, lemon zest and juice; cook until the peas are warm. Serve with an extra drizzle of olive oil, a swirl of pesto and a sprinkle of basil leaves.
lemon1olive oil1 tablespoonbasil1 oz
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