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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.
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1. 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.
2. 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.
3. 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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