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Green Risotto With O’Lentil

Green Risotto with O’Lentil

A different approach to risotto. Your choice of flavour from the O’Lentil range

Amount 2 persons


  • 120 g O’Lentil “Slice & Dice” cut into small pieces
  • 30 g diced onion
  • 30 g diced leeks
  • 50 g risotto rice
  • 20 g garlic oil
  • 500 g herb stock (50g of parsley, chives, tarragon and basil and liquidise with 500g water)
  • Seasoning and chopped parsley


Pan fry onion and leeks in garlic oil. Add rice and fry well without colour

Add stock, a little at a time, cook for 15 minutes until the rice is just cooked

Add O’Lentil, cook until thick and creamy and the rice is cooked

Season with care

At the last minute add the chopped parsley stir well and serve

To Serve 

This risotto can be served as a starter or hot in a pancake with pear and cardamom sauce

Points to Watch

Make sure the colour is a fresh bright green colour

Butter and cheese can be stirred in at the last moment if desired

O’lentil “Slice & Dice” is already steam cooked, so prolonged cooking is not required

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