Recipes

Full of green vegetables risotto

This is the perfect way to use up those random veggies left in your fridge and make something delicious!

(Serves 2)

  • 120g Risotto rice (carnaroli or arborio)
  • 1 White onion finely chopped
  • 500ml Chicken or vegetable stock simmering
  • 1tsp. Mild olive oil
  • 1 handful of a selection of Green vegetables – frozen peas, sugar snaps, green beans, courgette, leeks are all very tasty
  • 1tsp. Lemon zest
  • 1tsp. grated Parmesan (optional)
  • Salt & pepper
  1. Heat the oil over a medium heat and add your onions plus a pinch of salt
  2. Once the onions have gone translucent add your rice and stir so that the rice can toast for a couple of minutes
  3. Add a ladle of the simmering stock to the rice and stir continuously over a medium heat until it is completely absorbed
  4. Keep adding ladle-fulls of stock, stirring and allowing the rice to absorb the liquid until the rice is cooked through but still al dente
  5. To the pan you can now add green beans, sugar snaps, peas – if you are going to add courgette or leeks I would recommend browning them in a little oil in another pan then adding them to your risotto right at the end of cooking
  6. Once the vegetables are cooked add a bit more stock or a splash of water if your risotto has become very thick
  7. Serve and sprinkle on some lemon zest and some freshly ground pepperGreen vegetable risotto
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