Spring greens risotto

  • Total time: 30 minutes
  • Serves:4


    1 tbsp oil
    1 onion, chopped
    2 sticks celery, sliced
    1 clove garlic, crushed
    250g arborio risotto rice
    800ml vegetable stock
    75g low fat soft cheese
    200g bag Waitrose Thick Cut Spring Greens  


    1. Heat the oil in a large frying pan and fry the onion, celery and garlic for 3-4 minutes, add the rice and cook for a further minute.

    2. Gradually pour in the stock and cook gently, covered for 15 minutes. Stir in the soft cheese and greens and cook for a further 5 minutes until rice is tender. Season to taste. 

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