Green veg risotto recipe | Sainsbury`s Magazine

Ingredients

• 2 litres vegetable stock
• 1 large leek, trimmed and washed, green and white parts separated
• 6 tbsp extra-virgin olive oil, plus extra to serve
• 200g prepared spring greens
• 1 x 28g pack flat-leaf parsley, stalks and leaves separated and chopped
• 100g baby leaf spinach
• 2-3 garlic cloves, crushed
• zest and juice of 2 small lemons
• 300g carnaroli or other risotto rice
• 60g grated Parmesan or vegetarian hard cheese, plus extra to serve