Hay presto!: Super green baked risotto
I love this no-fuss, no-stir risotto. It’s the perfect base to get creative with – try swapping out the kale for finely chopped broccoli or go super simple by scattering in some frozen peas. The choice is yours!
1 tbsp extra virgin olive oil
1 leek, sliced
2 tbsp lemon thyme leaves
sea salt and cracked black pepper
300g arborio rice
1.25 litres vegetable or chicken stock
100g baby spinach leaves
120g shredded kale leaves (stems removed)
2 tsp finely grated lemon rind
1 tbsp lemon juice
5g roughly chopped basil leaves
40g finely grated parmesan
- Preheat the oven to 200C/ 180C fan/gas 6.
- Heat a large deep ovenproof frying pan or flameproof roasting pan over medium heat. Add the oil, leek, lemon thyme, salt and pepper to cook for 5 minutes or until the leek is golden and soft.
- Add the rice and stock and stir to combine. Cover with a tight-fitting lid or sheets of foil and bake in the oven for 20 minutes. Allow to stand, covered, for 5 minutes.
- Remove the lid and stir the spinach, kale, lemon rind and juice into the risotto. Continue stirring until the risotto is creamy and the greens are tender. Stir through the basil and parmesan then serve.