Start fresh

The doyenne of easy, but always aesthetically pleasing plates, Donna Hay has a new book to help you start the year just right. Everyday Fresh is full of her trademark fast, unfussy recipes, from a no-stir risotto to a fruit tray bake that’s about to become your new favourite dessert

- Donna Hay

SUPER GREEN BAKED RISOTTO

SERVES 4

1 tablespoon extra virgin olive oil

1 leek, sliced

2 tablespoons lemon thyme leaves sea salt and cracked black pepper

300 g arborio rice

4½ cups vegetable or chicken stock

100 g baby spinach leaves

120 g shredded kale leaves (stems removed)

2 teaspoons finely grated lemon rind

1 tablespoon lemon juice

5 g roughly chopped basil leaves 40 g finely grated Parmesan

1 Preheat the oven to 180°C. Heat a large deep ovenproof frying pan or flameproof roasting pan over medium heat. Add the oil, leek, lemon thyme, salt and pepper and cook for 5 minutes or until the leek is golden and soft.

2 Add the rice and stock and stir to combine. Cover with a tight-fitting lid or sheets of aluminium foil and bake in the oven for 20 minutes. Allow to stand covered for 5 minutes.

3 Remove the lid and stir the spinach, kale, lemon rind and juice into the risotto. Continue stirring until the risotto is creamy and the greens are tender. Stir through the basil and Parmesan and serve.