Spring Greens Risotto

Recipe for Spring Greens Risotto

Crisp, fresh and vibrantly green, spring greens have a fairly short shelf life. Best eaten within 3-4 days they can sometimes be difficult to polish off and often go to waste. This recipe for Spring Greens Risotto gets past that issue by using the entire head of the brassica, making a generous and frugal meal for 4 in the process.

Coming into June, we are nearing the very end of the season for spring greens. Enjoy these snappy, sweet leaves while you can, because you’ll not see them again until August. Incredibly versatile, spring greens can be quickly pan-fried to incomparable effect or simply served in lieu of lettuce for an interesting and filling salad.

Whether you want to add wine to your risotto is entirely up to you. It’s clearly a luxury, but does as a subtle hint of flavour, which I think takes a risotto to the next level. For my money the 80p expense of a small glass of dry white wine is absolutely worth it, but if you’re aiming for true frugality and counting your pennies closely, simply replace it with an extra ladle of stock.

Spring Greens Risotto Recipe

For a slightly different twist on the theme of risotto, check out my recipes for Kale, Walnut and Lemon Pearl Barley Risotto and Red Pepper and Goats Cheese Risotto…

Spring Greens Risotto

Serves 4-6


  • 1 onion, finely diced
  • 2 cloves garlic, mashed
  • 2 tbsp olive oil
  • 300g arborio rice
  • 150ml dry white wine (optional)
  • 1 litre chicken/vegetable stock
  • 1 whole head of spring greens, ribboned
  • 40g parmesan, grated
  • 30g butter


  1. Sauté the onion and garlic in olive oil for 8-10 minutes. Add the rice and cook for 2 minutes, before adding the wine, or a ladle of stock if not using.
  2. Keep adding the stock ladle by ladle, allowing the rice to absorb each ladleful before adding the next.
  3. Once the rice is just cooked remove from the heat and incorporate the spring greens bit by bit, followed by the cheese and butter. Set aside for 2-3 minutes, stir and serve immediately.

How to Use Spring Greens How to Cook Spring Greens

Cost: Spring greens is an exceptionally frugal ingredient with a large head costing no more than £1, usually less. Without the addition of wine this recipe for spring greens risotto should set you back no more than £2.70. With wine of middling-low quality you can feed 4 for no more than £3.50. Either way you look at this recipe, it’s frugal…

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16 comments on “Spring Greens Risotto

  1. The Vagabond Baker
    May 28, 2014 at 5:11 pm

    Yum! Oh velvety risotto, oh how I’ve missed you! This looks like springtime heaven in a bowl.

    • frugalfeeding
      June 11, 2014 at 7:18 pm

      That’s exactly what it was :) – now it’s summer, I need another!

  2. Natalia
    May 28, 2014 at 5:12 pm

    Love risotto, and this one looks amazing!

  3. Arthur in the Garden!
    May 28, 2014 at 10:47 pm


  4. Eha
    May 29, 2014 at 5:04 am

    Every ingredient spells ‘goodness’!!

    • frugalfeeding
      June 11, 2014 at 7:17 pm

      It did feel very good for me :), though a bit fatty…

      • Eha
        June 15, 2014 at 5:55 am

        No way! There has to be balance, just not over-balance :) !!

  5. DellaCucinaPovera
    May 29, 2014 at 11:29 am

    Oh I love risotto.. This looks wonderfully creamy!

    • frugalfeeding
      June 11, 2014 at 7:17 pm

      Thank you – it was. They key is letting the butter sit in the risotto without any heat.

  6. Dawn Hall
    June 1, 2014 at 12:52 pm

    I love risotto but haven’t made it for ages. You have inspired me! great post.

    • frugalfeeding
      July 15, 2014 at 1:27 pm

      Oh you should – I get risotto cravings if it’s been too long!

  7. Laurie
    June 4, 2014 at 11:52 pm

    Wonderful! I love risottos!

    • frugalfeeding
      June 11, 2014 at 7:12 pm

      I love it when they’re full of flavour and different ingredients.

  8. odelleasmith
    January 9, 2015 at 8:11 am

    It’s a lovely, creamy risotto, tastes & textures that are the perfect compliment to each other, mush add sprouts & toasted walnuts, pecans & some chestnuts as they’re my favorites. Great recipe, many thanks, Odelle Smith,

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