Jamie's super-green risotto soup recipe

1. Trim, wash and finely chop the celery and the white part of the leek (save the green part for later). Put 1½ tbsp olive oil in a large pan on a medium heat, add the chopped veg and finely grate over the lemon zest and season. Cook for 15 mins or until soft and sweet, stirring occasionally.

2. Preheat the oven to gas 3, 170°C, fan 150°C. Crumble in the stock cube, then stir in the rice and toast for 1 min. Pour in 1ltr of boiling kettle water and reduce the heat to low, then cover and simmer for 15 mins or until the rice is tender.

3. Halve the green part of the leek and finely slice, then scatter onto a baking tray and season. Roughly crush or chop the hazelnuts and scatter onto the tray, then drizzle lightly with oil, toss together and roast for 10 mins or until golden and crisp.

4. Transfer a ladle of liquid from the soup to a blender, pile in the spinach and squeeze in the lemon juice, then blitz until smooth and stir into the pan. Cook for a further 2 mins, then finely grate in most of the Parmesan and loosen with a splash of boiling water, if needed.

5. Divide the soup between bowls, top with the crispy leeks and toasted hazelnuts, then grate over the remaining Parmesan and finish with a drizzle of extra virgin olive oil.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Jamie Oliver recipes