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Supergreen Risotto

Recipe & Image By: @jessica_prescott_

A recipe for your bellies!

🥬 Supergreen Risotto! 🥬


  • 1 bunch silverbeet

  • 3 tablespoons olive oil, divided

  • 1 brown onion, finely diced

  • 1/2 head garlic, very finely diced

  • 2 cups Arborio rice

  • Juice and zest of one lemon

  • 1L San Elk Vegetable Stock warm

  • 100g parmesan, finely grated

  • Salt and pepper to taste


  1. Bring a large pot of water to a boil.

  2. Cut silverbeet leaves from stems, wash thoroughly, then place in boiling water for approx 3 minutes.

  3. Remove from heat, drain and allow to cool.

  4. Roughly chop, then place in a high powered blender with a tablespoon of olive oil and blitz until pureed. The smoother you can get this, the better.

  5. In the same pot (just give it a rinse and dry, no need to wash) heat 2 tablespoons olive oil over a medium heat.

  6. Add onion and cook for a good 5-10 minutes, stirring every so often.

  7. Add garlic and cook for another 2 minutes, then add the rice and stir around the pot for a couple of minutes.

  8. Add lemon juice and stir.

  9. Add enough stock to just cover the rice and stir stir stir, cooking until it’s all absorbed.

  10. Continue to add stock, a little at a time, followed by increments of warm/boiling water until the rice is fully cooked. You want the liquid to be ever so slightly simmering, so adjust the heat accordingly.

  11. Add the pureed greens and stir, stir, stir for a good minutes or so, so they are fully and thoroughly combined with the rice and warmed through.

  12. Add the parmesan and lemon zest with a generous amount of freshly ground black pepper. Taste. Add salt as needed.

  13. Ladle into bowl and top with additional parmesan, salt, pepper and chilli, to taste.


Leftovers reheat well on the stove with a generous amount of water to get the consistency smooth and creamy again.

We love seeing your creations!

Take a photo and then tag us @san_elk on Instagram!


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