Creamy sorrel risotto

Gerla de Boer Sorrel risotto

This melt-in-the-mouth vegetarian creamy risotto is perfect for using up your glut of lettuce in your allotment. The not-so-traditional ingredients make this a perfect summer comfort dish. Using my delicious chilled sorrel and lettuce soup instead of stock makes this risotto not only flavoursome but creamy too.

The finishing touch is of this healthy risotto is up to you! You can keep it simple and serve it just with grated Parmesan. It is my favourite way of serving this dish. Curled up on the sofa watching one of my favourite food programmes. A good glass of red wine. Bliss!

Gerla de Boer risotto lettuce
Creamy sorrel risotto and parmesan.

Make it fancy

Make this creamy risotto fancy by adding edible flowers. They are so easy to grow in the allotment or your back garden. Perfect repellents, and they add a lot of colour and joy to your garden.

Gerla de Boer Sorrel risotto
Creamy sorrel risotto and edible flowers

Use up your glut of courgettes

Or use up your glut of courgette by adding lightly fried courgette and parmesan. For extra colour and a kick, add a courgette flower. Make it fancier, and add a stuffed deep fried courgette flowers.

Gerla de Boer Sorrel risotto
Sorrel risotto and courgettes

Do you like it crispy or vegan? 

Like it a bit meatier? Crisp up some pancetta or Parma ham in the oven at 200C and sprinkle it over this creamy risotto. Or serve it with big prawns! You can use so many delicious toppings, including goat cheese, chorizo or salmon or make it vegan with chargrilled peppers.

Gerla de Boer Sorrel risotto
Sorrel risotto and pancetta

Happy experimenting, and enjoy this delicious dish.



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