A great risotto combining refreshing citrus flavours and peppery rocket. 

Serves 4


What you need:


Juice & zest of 0.5 – 1 lemon (depending on your preference)

Salt & freshly ground pepper

125g butter

1 tablespoon olive oil

1 small onion, finely chopped

1 clove garlic, crushed

300g Arborio risotto rice

150 white wine

750ml chicken / vegetable stock

70g bag of rocket (more if you want)

50g of grated parmesan



1. Heat 50g of butter and the olive oil in a pan, add the onion, garlic and lemon zest. Cook over a medium heat until soft.

2. Add the rice and stir to coat in the onion and butter. After 2 minutes when the pan is nearly dry add the wine and boil for 2 minutes stirring constantly.

3. Add the stock a little at a time. Add more stock as the rice absorbs the liquid. Continue until the rice is cooked and the stock has been used up (about 20-25 minutes).

4. Finally add the remaining butter, lemon juice, rocket and parmesan and season with salt and pepper and serve.