Green risotto

Green risotto

Ingredients

serves 2
  • •140g risotto rice
  • •1 tbsp olive oil
  • •½ onion, finely chopped
  • •1 garlic clove, minced
  • •~800ml vegetable stock
  • •Ground black pepper, to taste
  • •100ml oat or soya cream
  • •Small handful basil or parsley, chopped
  • •Juice of ¼ lemon

  • Any 1–2 veggies

  • •1 courgette, chopped
  • •½ broccoli, chopped into florets
  • •150g frozen peas

Directions

Cooking mode
  1. 1. Heat the oil in a pan over a medium heat. Add the onion and cook for 5 minutes, until softened. Add the garlic and cook for 1 minute. Add the courgette and cook for a few more minutes, until lightly browned.
  2. 2. Add the rice and cook for 2 minutes. Gradually add the stock and cook for 20 minutes, stirring frequently.
  3. 3. Once the rice is almost cooked, stir in the broccoli and peas and cook for 5 more minutes. Stir in the cream until heated through.
  4. 4. Remove from the heat and stir in the herbs and lemon juice. Serve topped with ground black pepper.
Baker Beanie Author

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