Super Greens Risotto

	Dinner Lunch
Super Greens Risotto

persons: 4

prep time: 20 minutes

cooks in: 25 minutes

difficulty: easy

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.

Ingredients

1	onion, peeled & diced
3	cloves garlic, peeled & chopped
4 chalks	celery, chopped
400 g	risotto rice
1	big broccoli
2	vegetable stock cubes
800 ml	boiling water
1	grated courgette
200 g	frozen peas
3 tsp	vegan basil pesto
	drizzle of olive oil
	pinch of sea salt
Toppings	almond flakes, fresh coriander

How to make

1	Place the stock cube into a bowl and mix with 1L 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.
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.
6	Mix well and heat through. You may want to add a dash of almond milk if it becomes too thick.
7	Spoon into bowls and serve with your favourite toppings; I love to serve this with a sprinkle of flaked almonds and some fresh coriander on top.

calories: 408 (20%)	fat: 3g (4%)	saturates: 1g (5%)	sugars: 2g (4%)
salt: 458mg (76%)	protein: 8g (14%)	carbs: 86g (172%)	fibre: 1g (3%)