Green garden risotto

A quick healthy risotto recipe, especially if you want to get rid of all the lingering greens in the fridge.



1 cup risotto rice, 1 cup finely chopped spinach, 4 -5 chopped broccoli heads, 3 -4 chopped spring onions,  1 tablespoon mixed dried herbs, 3 finely chopped garlic cloves, 1 tablespoon vegetable stock powder dissolved in appropriate amount of water, 1 chopped green chilli (optional), 1 tablespoon butter, salt to taste, fresh coriander to serve


garden green risotto

garden green risotto



  1. Heat the butter in non-stick pan and temper it garlic and green chilli, if using the latter. Sauté for 2 minutes.
  2. Then, sauté the chopped spring onions in it for just 2 – 3 minutes.
  3. Lower the flame and add the risotto rice. Sauté it till it becomes slightly transparent in colour.
  4. Add the vegetable stock to the rice and allow it to cook with the lid on for about 10 – 12 minutes on a medium flame.
  5. Add the spinach, broccoli, salt and dried herbs and ½ cup of water. Cover the lid and cook for another 10 minutes, intermittently stirring the rice. Add required amount water to get a thick soup like consistence, if the preparation appears too dried while cooking.
  6. Turn off the flame when the rice is cooked by still has some bite left to it.
  7. Stir in some fresh coriander and serve hot.


Try a tip

Try grinding coriander with mint and then stirring it in before serving for a very fresh summery taste. Also, stir in some cheese for a more creamy taste.