Green Veg Risotto
Ingredients
- 1 onion, chopped
- - 3 cloves of garlic, thinly sliced
- - 125g arborio rice
- - 1 tbsp/cube of vegetable stock mixed into 500 ml of boiling water - 1 tbsp olive oil - half a head of broccoli, cut into small florets
- - 1 courgette, sliced and quartered
- - a handful of frozen peas - the zest and juice of a lemon
- - a sprinkle of pine nuts - salt and pepper
- Heat the oil in a large saucepan over a medium heat. Add the onion and garlic and fry for 2-3 minutes, stir occasionally, until softened and just beginning to colour
Preparation
Add the risotto rice to the pan and stir well for 30-40 seconds, until the oil has coated the grains of rice
Pour in half of the stock and allow to bubble for 30-40 seconds, then add all of the stock and bring to the boil, stirring well
Reduce the heat and simmer, uncovered, for 8-10 minutes, stirring frequently, until the rice is almost tender and the risotto is creamy in appearance. Add more water if needed
Stir in the remaining stock and all the veg and continue to cook, stirring constantly, for a further 4-5 minutes, or until the rice is tender with a slight bite
Remove the pan from the heat. Season with salt and black pepper. Cover the pan with a lid and set aside for 5 minutes before serving and sprinkling with the pine nuts
