Creamy Cheesy Green Vegetable Risotto
Ingredients
- 1 onion
- 2 cloves of garlic
- Olive or avocado oil
- 180g or 1 cup risotto rice
- 2 tsp vegetable stock powder or 1 stock cube
- A full kettle of boiling water
- 1 leek
- 50g cavolo nero
- 1 courgette
- 1 head of broccoli
- 1 tbsp nutritional yeast
Preparation
Sauté the garlic, onion, cavolo nero and leeks on a medium heat in a shallow pan in a splash of oil for around 4-5 minutes until translucent.
Add the risotto rice and coat in the oil and toast for a minute in the pan.
Add the stock and a cup of hot water from the kettle.
Let the water simmer for 5 minutes until the liquid absorbs. Add more water a cup at a time and keep stirring, when the water is absorbed add another cup full. Keep doing this for around 15 minutes until the rice is cooked to a soft and sticky but slightly al dente texture.
Add the nutritional yeast, courgette and steamed broccoli and stir.
Season with salt if needed and pepper, adding plenty of pepper if desired.
This is yummy with vegan Parmesan, feta or chopped walnuts sprinkled on top.
