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Spring Risotto


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Rate this recipe 4/5 (6 Votes)


  • 1 leek
  • finely chopped
  • 2 spring onion
  • finely chopped
  • 4 celery stalks
  • finely chopped
  • 1 tbsp olive oil
  • 15 g unsalted butter
  • 100 g pancetta
  • 2 garlic cloves
  • finely chopped
  • 400 g risotto rice
  • 300 ml white wine
  • 1-1.2 litre hot vegetable/ham stock
  • 300 g spring greens/spinach
  • chopped
  • 50 g Parmesan
  • grated


servings 4
Level of difficulty Average
Cost Average budget


Step 1

Heat oil and butter in large pan, add veg and pancetta, cook 10 mins, add garlic, cook 1 min.

Step 2

Add rice, stir to coat grains, add wine, bubble away until liquid absorbs.

Step 3

Gradually add the hot stock, stirring occasionally. A last ladle of stock, add the greens/spinach, cook until wilted. Add Parmesan, cover for a few mins, serve.

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