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Spring Risotto

Why not try something new!

Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!

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25 mins
Serves 2

1 tbsp Mr Hugh's Garlic infused rapeseed oil
1 small onion, chopped 
150g risotto rice
½ lemon, zest and juice
500ml vegetable stock
150g spring greens, shredded
100g kale, shredded


Heat the Mr Hugh's in a medium frying pan and fry the onion for 3-4 minutes. Add the rice 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. 

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