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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

  1. Heat a drizzle of olive oil in a large non-stick pan over medium heat. Add the leek and cook for 5–6 minutes, or until softened.
  2. Stir in the rice and white wine, cooking for 1–2 minutes until the wine has mostly absorbed.
  3. 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.
  4. 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.
  5. Serve immediately, topped with crumbled feta and a little lemon zest if desired.