Facts & Figures
Fragrant lemon and leek risotto with basil, fresh peas and sautéed kale. Topped with roasted walnuts.
Heat a drizzle of olive oil in a pot or pan on medium heat.
Add risotto to the pan and add 1 tablespoon of water, then stir for 2.5 minute or until heated through.
Add kale, then stir for 0.5 minutes.
To serve, place risotto onto a plate, then top with walnuts.
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.