Facts & Figures
Description
Fragrant lemon and leek risotto with basil, fresh peas and sautéed kale. Topped with roasted walnuts.
Background Story
Serving Suggestions
Nutritional Facts
Ingredients
Preparation
Heat a drizzle of olive oil in a pot or pan on medium heat.
![](https://ucarecdn.com/1e066403-6078-4afa-9009-4ce32057b943/LemonLeek01.jpg)
Add risotto to the pan and add 1 tablespoon of water, then stir for 2.5 minute or until heated through.
![](https://ucarecdn.com/6c65f8f8-9a4a-4962-8a01-16253a240ad3/LemonLeek02.jpg)
Add kale, then stir for 0.5 minutes.
![](https://ucarecdn.com/89428cb5-ee07-4b2e-8924-e02144471474/LemonLeek03.jpg)
To serve, place risotto onto a plate, then top with walnuts.
![](https://ucarecdn.com/9f8f85b5-a232-46a9-8aaf-7c8266389ff1/LemonLeek04.jpg)
Transfer risotto to a microwave-safe container, then add 1 tablespoon of water. Stir, then heat on high for 2 minutes. Add kale, then heat on high for a further 0.5 minute. Top with walnuts.
Cooking times may vary depending on serving size and the appliances used. Our instructions are based on a single serve, and cooking times may need to be modified if you are cooking more than one serve.