Spring Veggie Risotto

Spring Veggie Risotto

This Spring Veggie Risotto is the perfect way to celebrate the fresh flavours of the season. With tender leeks, baby spinach, and creamy pecorino cheese, every spoonful is rich, comforting and packed with flavour.

The rice absorbs all that delicious stock as it cooks slowly, giving you a silky and luxurious texture that makes this dish so satisfying. It is a versatile recipe that works beautifully as a weeknight dinner or as a show-stopping dish to serve when entertaining.

With just a handful of simple ingredients, you’ll be amazed at how much flavour you can create in under an hour.

INGREDIENTS

300g carnaroli or arborio rice
80g grated pecorino
125ml white wine
100g baby spinach
300g leek, thinly sliced
900ml stock of choice
50g butter
Salt and pepper, to taste
Olive oil, for frying
Feta cheese, to serve
Lemon zest, to serve (optional)

METHOD

Heat a drizzle of olive oil in a large non-stick skillet over medium heat. Add the leek and cook for 5–6 minutes, or until softened.

Stir in the rice and white wine, cooking for 1–2 minutes until the wine has mostly absorbed.

Gradually add the stock, one ladle at a time, stirring frequently and allowing the rice to absorb the liquid before adding more. Continue until the rice is tender and creamy, about 18–20 minutes.

Add the spinach and cook for 1 minute, just until wilted. Remove the pan from the heat and stir through the butter and pecorino. Season with salt and pepper to taste.

Serve immediately, topped with crumbled feta and a little lemon zest if desired.