Super Greens Risotto
Total Time
45 minutes
Prep Time
0 seconds
Cook Time
45 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 2 onions
- 3 cloves garlic
- 4 celery
- 200g frozen peas
- 400g risotto rice
- 2 courgettes
- 20 tenderstem broccoli tips
- 2 vegetable stock cubes
- 100g basil pesto
- dash of almond milk
- drizzle of olive oil
- pinch of sea salt
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Preparation
Step 1
Place the stock cube into a bowl and mix with 1L (34fl oz) of boiling water. Leave to one side until needed.
Step 2
Place a large pan over a medium heat and add a drizzle of olive oil. Once warm, add the onion, garlic, celery and a pinch of salt. Cook for 5-10 minutes until soft.
Step 3
Once soft, add the broccoli and rice. Mix well and cook for 2 minutes before adding a quarter of the hot vegetable stock.
Step 4
Leave to simmer for 20-25 minutes, adding more stock, bit by bit, and constantly stirring until all of the stock is fully absorbed.
Step 5
Once all of the stock has been absorbed and the rice feels soft, grate in the courgette and stir through the frozen peas and pesto.
Step 6
Mix well and heat through. You may want to add a dash of almond milk if it becomes too thick.
Step 7
Spoon into bowls and serve with your favourite toppings; we love to serve this with a dollop of coconut yoghurt, a sprinkle of flaked almonds and some fresh coriander on top.
Step 8
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