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Green veg risotto recipe

4 ratings

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

1 of your 5-a-day and low in salt

Each serving contains

Energy
2080kj
494kcal 25%
Fat
14g 20%
Saturates
4g 22%
Sugars
12g 14%
Salt
1.3g 22%

of the reference intake
Carbohydrate 76.5g Protein 13.1g Fibre 5.8g

Method

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.

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.

See more Risotto recipes