Main Dishesdeliciouslyella
Super Greens Risotto
This super greens risotto tastes deliciously fresh and is packed full of so much goodness thanks to the mix of peas, courgette, celery and asparagus. If you don't have all of the veggies on the list, you can easily mix through any other roasted veg you have at home - broccoli, spinach and edamame beans would also work great.
👥 2 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 45 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pan
📝 Preparation Steps
1
Place the stock cube into a bowl and mix with 1L (34fl oz) of boiling water. Leave to one side until needed.
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.
drizzle of olive oilgarlic3 cloves
3
Once soft, add the broccoli and rice. Mix well and cook for ⏱️ 2 minutes before adding a quarter of the hot vegetable stock.
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.
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.
frozen peas7 oz
6
Mix well and heat through. You may want to add a dash of almond milk if it becomes too thick.
almond milk0.5 tablespoons
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.
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