Spring Greens Risotto
Gluten free
Nut free
Egg free
A bright, zingy risotto made with in season spring greens, asparagus and lemon. Perfect on its own with a generous dollop of ricotta or a sprinkling of parmesan.
Allergens -
Milk.
Ingredients
Vegetable Stock, Rice, Onion, Cavolo nero, Wine, white, Lemon, Butter, Extra Virgin Olive Oil, Garlic, Asparagus, Thyme Leaves, Pea, green.
Preparation and storage notes
Empty contents into saucepan. Loosen risotto with a little bit of vegetable stock or water and bring to a simmer over medium-high heat. Stir frequently until bubbling and warmed through.