Lemon and bellaverde® Risotto

5 mins
25 mins

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  1. Place the stock in a medium pan and keep hot on a low heat. Melt the butter in a large pan, add the onion and garlic and sauté for 3 mins or until soft but not coloured.
  2. Stir in the rice until the grains are coated in butter, add the white wine, lemon zest and juice and cook, stirring until the liquid has been absorbed.
  3. Add a ladle of the hot stock and cook, stirring occasionally until the liquid has been absorbed. Repeat adding the stock, cooking and stirring occasionally until three quarters of the stock has been used.
  4. Cut the bellaverde® stems into 5cm pieces and add to the rice with a little salt and plenty of ground black pepper. Continue to cook for about 20 mins, adding the stock as before until the grains of rice are plump and tender. The risotto should still be quite saucy add a little more water if it seems a bit stodgy. Remove from the heat, stir in the cheese, adjust the seasoning to taste. Serve straight away topped with some fresh rocket leaves if liked.

Per Serving: 465 calories, 12.8g fat, 6.2g saturated fat, 13.6g protein, 3.8g fibre, 75.5g carbohydrate, 1.26g salt. Contains 1 of your 5-a-day.