Sorrel Risotto


Don’t have sorrel? You can substitute with spinach or chard

Serves 2-3


  • 650ml organic vegetable stock
  • olive oil
  • 1 small onion, peeled and finely chopped
  • 1 stick of celery, trimmed and finely chopped
  • 200 g risotto rice
  • 85ml dry white wine
  • 1 teaspoon butter
  • 1 small clove garlic, peeled and chopped
  • nutmeg
  • 100g sorrel, washed and dried
  • sea salt
  • freshly ground black pepper
  • 1 handful Parmesan cheese, freshly grated, plus extra for serving
  • 1/4 lemon
  • extra virgin olive oil



Good to know: by flash cooking the sorrel, then incorporating it right at the end of cooking, the risotto retains a bright green colour and plenty of taste.

Preheat your oven to 200C/400F/Gas Mark 6. In a saucepan, bring the vegetable stock to a simmer and keep warm. Meanwhile, in another large pan, cook the onion and celery in a splash of olive oil and cook for about 15 minutes. Add the risotto rice and increase the heat a little, stirring continuously to stop it catching. After two minutes, pour in the dry white wine and keep stirring until the alcohol has evaporated.

Turn the heat down and add the stock slowly, allowing the rice to absorb it as you go. The rice will eventually soften to al dente.

Heat a saucepan on a medium head and add some of the butter, a splash of olive oil, garlic and a grating of nutmeg. When the butter’s melted, add the sorrel and cook for two minutes, moving it around the pan until it’s wilted down. Allow the sorrel to cool slightly, then chop it finely and season to taste.

Take the rice off the heat and add the chopped sorrel. Stir in the remaining butter and grated parmesan. Add a squeeze of lemon juice and season if needed. Put a lid on the risotto and leave it to rest. To serve, grate a little lemon zest over the top, drizzle with olive oil and sprinkle over some parmesan.

Recipe adapted from