Spring Onion Leek Risotto and Wilted Greens

Spring Onion Leek Risotto and Wilted Greens

SERVES: 3-4 | PREP TIME: 10 min | COOK TIME: 30 min

This slightly nutty risotto is packed full of flavour and colour with the combination of red and black rice flecked through with fresh leeks and spring onions. The creme fraiche in the risotto and the lemon juice in the wilted greens bring a lovely freshness to this comforting dish.

Spring Onion Risotto with Wilted Greens


250g wild and red rice
2 cloves garlic
1 leek
1 bunch of spring onions
500ml vegetable stock
splash of white wine (optional)
1 tablespoon oil and/or butter
salt and pepper
1 tablespoon creme fraiche
1 large bunch of greens (pak choi/chard/kale/spinach)
squeeze of lemon juice


1. Prep your ingredients:

  • Crush the garlic, slice the spring onion finely (keep 2 tablespoons for garnishing)
  • Slice the leek in half and cut into half moons
  • Wash your greens
  • Make up your stock and keep warm in a saucepan

2. Soften the garlic, leek and spring onion in 1 tablespoon of oil/butter over a gentle heat for 3-4 minutes.

3. Add in the rice and stir well to coat it in the oil/butter and season with salt and pepper. Splash in the wine, if using, and stir. Then start to add the warm stock a little at a time, stirring occasionally until all the liquid has been absorbed and the rice is cooked (20-30 minutes).

4. Towards the end of the cook time, stir creme fraiche through the risotto.

5. To cook the greens, heat the oil in a large pan and add the bunch. Gently move the greens around with a tongs. Season with salt and pepper. The greens only take a couple of minutes to cook.

6. When the green part is starting to wilt, squeeze over the lemon juice and then serve alongside the risotto with the finely chopped spring onion scattered over the top.