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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
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 and mix into the rice just before serving.
Click here to view and print the recipe Spring Greens Risotto.
Click here for the shopping list:March shopping list
Fruit and vegetables currently in season during March are cauliflower, leeks, kale, mushrooms, spring greens, savoy cabbage, rosemary, wild garlic, nettles and spring onions.