Emerald Risotto

Emerald Risotto

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Serves 4

Cooking time – 30 minutes

A super-fresh flavour, and packed with goodness. Try serving with a leafy salad and walnut or olive bread.


Nutritional Value per serving:
Energy 448 kcal; Carbohydrate 73 g of which sugars 2 g; Protein 8 g; Fat 14 g of which saturates 2 g.


1.2 litres/ 2 pints hot vegetable stock 5 tbsps white wine 250 g/ 9 oz baby spinach, leaves roughly chopped 4 tbsps virgin olive oil 1 small onion, finely chopped 2 cloves garlic, finely chopped 350 g/ 12 oz risotto rice (arborio, carnaroli or vialone) Salt and freshly ground black pepper Whole nutmeg for grating


  1. Add the wine to the hot vegetable stock in a saucepan and leave to simmer.
  2. Heat the oil in a large saucepan or wok, add the garlic and onion and fry gently for 2 – 3 minutes until soft but not coloured.
  3. Add the rice and stir until the grains are fully coated and translucent.
  4. Add a ladle of stock, adjust the heat to maintain a gentle boil and stir until most of the liquid has been absorbed. Keep adding stock, a ladleful at a time and stir constantly for about 15 minutes until the rice is almost cooked.
  5. Add the spinach and more stock and boil and stir until the rice is cooked. It should have a bite to the grain but the mixture should be soft and creamy.
  6. Season to taste with salt, pepper and freshly grated nutmeg. For non-vegans, you can add 2 -3 tbsps of grated Parmesan just before serving.
  7. Serve straight from the pan.

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