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Herby green risotto

Herby green risotto


This simple risotto uses up herbs that are past their best – add whatever herbs you have in your fridge, the more flavour, the better.

  • Feeds 2 Feeds 2
  • Ready in 40 minutes

Each serving contains

  • Energy
    1977kj 470kcal
  • Fat
    Med 22%
  • Saturates
    Med 28%
  • Sugar
    Low 5%
  • Salt
    Med 25%

% of adult’s reference intake | Carbohydrates per serving : 70g


  • 1 litre vegetable stock, made with 1 stock cube
  • ½ x 125g pack Co-op baby spinach
  • 1 tbsp Co-op olive oil
  • 1 small onion, finely chopped
  • 1 large garlic clove, crushed
  • 160g Co-op Italian risotto rice
  • 2 tbsp chopped parsley leaves
  • 2 tbsp chopped basil leaves, plus a few leaves to garnish
  • 2 tbsp reduced fat crème fraîche
  • Zest and juice of ½ lemon
  • 25g Co-op Parmigiano Reggiano, grated


  1. Keep the stock warm in a pan and add all but a handful of the spinach. Blitz with a hand blender until smooth.
  2. Heat the oil and fry the onion for 6-8 mins until soft but not golden. Stir in the garlic, season, then cook for 1 minute.
  3. Add the rice and stir until coated. Pour in a ladleful of the stock mixture and cook, stirring, until the liquid has evaporated. Continue, adding a ladleful at a time, until absorbed.
  4. Stir in the remaining ingredients, reserving some of the lemon zest and cheese to serve. Stir in the reserved spinach, and cook for another 1-2 mins until the spinach has wilted.
  5. Spoon into bowls and sprinkle over the basil leaves, zest and cheese.

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