Today I have a delicious and simple risotto recipe to share, full of gorgeous green veggies. This is real comfort food and has so much green goodness in it that your body will thank you for! Feel free to add in any extra veggies you like, I often add in some chopped mushrooms if I have them in as they add great flavour. Hope you enjoy!
Ingredients (serves 2):
- 1 large grated courgette
- 15-20g of broccoli florets
- A large handful of frozen peas
- Finely chopped basil and parsley
- 2 cups of risotto rice
- 1 chopped red onion
- 700-800 mL of vegetable stock
- 2-3 cloves of chopped garlic
- 1 lemon
In a large frying pan sauté the onion and garlic in olive oil for a few minutes over a medium heat before adding the risotto rice and frying for a further 3-5 minutes making sure it doesn't burn. Then add a small amount of the stock and stir until it has absorbed before adding the rest in small amounts, stirring regularly. When about half the stock has been added, stir in the broccoli florets, peas, grated courgette and herbs. Cook for a further 20-30 minutes until the liquid has been absorbed and the rice is soft. Season with salt and pepper, squeeze over half a lemon and garnish with a couple of basil leaves. This is great served with a simple rocket salad dressed with olive oil and balsamic vinegar.