Garden Greens Risotto

A modern take on a classic Italian dish. It's rich, creamy and comforting taste is perfect for all seasons and occasions. A dish both children and adults will adore.

Author: The Roots Kitchen


Serves: 2

Time to prepare: 5 mins

Time to cook: 10 mins



Garden Greens (1 bottle)

Cold water (460g)

Risotto rice

Small onion finely chopped

Olive oil

Frozen broad beans (50g)

Fresh broccoli-cut into small florets (100g)

Frozen peas (100g)

Fresh spinach (40g)

Dried chilli flakes (½ tsp)

Parmesan cheese or dairy free cheese-grated (50g)

Fresh basil leaves (2 tablespoons)



Heat the olive oil in a large saucepan and add the onion. Cook gently, stirring, until soft.

Add the rice and coat with the oil. Pour in the Garden Greens and the water. Stir well.

Leave to cook on a low heat, stirring to make sure it does not stick to the base of the pan. If required add more water.

When the rice is soft but still has some ‘bite’ in the centre stir in the vegetables. Cook until they are tender, approximately 2-3 minutes.

Mix in half the cheese and serve in hot bowls

Sprinkle with the remaining cheese, torn basil leaves and the  chilli flakes

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