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March: Spring Greens Risotto

Spring is definitely in the air, so this month’s recipe calls for some delicious leafy spring greens in a simple risotto. Spring greens are in season this month so you’ll be able to pick them up very cheaply. Risotto rice is a great store cupboard item to have on hand and should cost you between £1.50 and £2 for a 500g bag. This recipe is for two, you could easily double it for more. If you don’t have any fresh lemons you could add a squirt from a bottle of lemon juice, it really adds a freshness to the dish.

Serves: 2

Cooking time 25 minutes


  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 150g risotto rice
  • 1 or 2 cloves of crushed garlic
  • 1 small lemon, juice and zest
  • 500ml hot vegetable Stock
  • 150g Spring Greens, shredded

Heat the oil in a medium frying pan and fry the onion for 3-4 minutes. Add the rice, garlic and lemon zest and cook for 1 minute. Gradually add the stock, cover and simmer gently until the liquid is absorbed and the rice is tender (about 15-20 minutes), then stir in the lemon juice.

Meanwhile, cook the spring greens and kale in boiling water for 4 minutes, drain well a

nd mix into the rice just before serving.

Click here to view and print the recipe Spring Greens Risotto.



Fruit and vegetables currently in season during March are Artichoke, Beetroot, Carrots, Chicory, Cucumber, Leeks, Parsnip, Purple Sprouting Broccoli, Radishes, Rhubarb, Sorrel, Spring Greens, Spring Onions, Watercress.