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Veetee Recipe

Lemon & Arugula Risotto

Easy2 Servings
Traditionally, risotto is made using arborio or carnaroli rice renowned for their sticky, starchy qualities. This recipe adds a twist by using VeeTee microwaveable Thai Jasmine rice instead which requires far less stirring time and works just as well!

What you need to get


  • 1 tray VeeTee Thai Jasmine Rice

  • 1 tbsp olive oil

  • 1 medium onion, finely chopped

  • 2 garlic cloves, crushed

  • 100ml white wine

  • zest of 2 lemons, finely grated

  • 2 tbsp water

  • 2 big handfuls of rocket

  • juice of half a lemon

  • 1 tbsp mascarpone cheese, heaped

  • 30g Parmesan cheese, finely grated

  • salt and pepper to taste

  • extra Parmesan cheese, to serve


What you need to do


  1. Heat the oil in a saucepan over a medium heat, before adding the onions. Sauté until softened, then add the garlic and fry for 2-3 minutes.

  2. Add the white wine and lemon zest and cook for another 3-4 minutes.

  3. Tip the tray of VeeTee Thai Jasmine rice into the saucepan and carefully break up using a wooden spoon. Cook through for 2 minutes, stirring all the time. Add a couple of tablespoons of water if the mixture becomes too sticky.

  4. Add the rocket, stirring through until wilted followed by the lemon juice.

  5. Mix the mascarpone and Parmesan cheese into the rice, until thoroughly combined. Season to taste.

  6. Serve hot, with additional Parmesan cheese sprinkled on top.


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Lemon & Arugula Risotto

Lemon & Arugula Risotto Traditionally, risotto is made using arborio or carnaroli rice renowned for their sticky, starchy qualities. This recipe adds a twist by using VeeTee microwaveable Thai Jasmine rice instead which requires far less stirring time and works just as well!

What you need to get


  • 1 tray VeeTee Thai Jasmine Rice

  • 1 tbsp olive oil

  • 1 medium onion, finely chopped

  • 2 garlic cloves, crushed

  • 100ml white wine

  • zest of 2 lemons, finely grated

  • 2 tbsp water

  • 2 big handfuls of rocket

  • juice of half a lemon

  • 1 tbsp mascarpone cheese, heaped

  • 30g Parmesan cheese, finely grated

  • salt and pepper to taste

  • extra Parmesan cheese, to serve


What you need to do


  1. Heat the oil in a saucepan over a medium heat, before adding the onions. Sauté until softened, then add the garlic and fry for 2-3 minutes.

  2. Add the white wine and lemon zest and cook for another 3-4 minutes.

  3. Tip the tray of VeeTee Thai Jasmine rice into the saucepan and carefully break up using a wooden spoon. Cook through for 2 minutes, stirring all the time. Add a couple of tablespoons of water if the mixture becomes too sticky.

  4. Add the rocket, stirring through until wilted followed by the lemon juice.

  5. Mix the mascarpone and Parmesan cheese into the rice, until thoroughly combined. Season to taste.

  6. Serve hot, with additional Parmesan cheese sprinkled on top.