I decided to create my risotto with a twist on the one featured in Vegetarian Living as I wanted an exciting risotto for one night and then to make it into cakes for the next evening. This is a super simple recipe and would be more than suitable to be included in your weekly meal plan.
Simple, yet delicious!
Courgette, Asparagus, Pea and Mint Risotto
1 litre of vegetable stock (I like to use Kalo)
3 tbsp Olive Oil
2 cloves of garlic, pressed
250g Arborio Risotto Rice
100ml Vegetarian/Vegan White Wine
1 White Onion, diced
1 Courgette, chopped
Bunch of Asparagus, chopped
1 small cup of frozen peas
Rocket, Spinach and Watercress salad to serve
Method:
Heat the olive oil in a large pan until hot
Add the diced onion and stir to coat
Cook the onions for about 2-3 minutes until softening
Add the garlic, courgette and asparagus to the pan and stir
Heat, stirring, for about 4 minutes
Add the rice to the pan and stir through the vegetable mixture
Pour the wine into the pan and let it bubble
Add the cup of frozen peas to the mixture and stir through
Add the hot stock gradually to the pan stirring to make sure that the rice is absorbing the liquid
Continue gradually adding the water and stirring occasionally until you reach the desired texture
Drizzle the mixture with olive oil, stir through then spoon onto a plate accompanied by the rocket, watercress and spinach salad.
- 1 litre of vegetable stock (I like to use Kalo)
- 3 tbsp Olive Oil
- 2 cloves of garlic, pressed
- 250g Arborio Risotto Rice
- 100ml Vegetarian/Vegan White Wine
- 1 White Onion, diced
- 1 Courgette, chopped
- Bunch of Asparagus, chopped
- 1 small cup of frozen peas
- Rocket, Spinach and Watercress salad to serve
- Heat the olive oil in a large pan until hot
- Add the diced onion and stir to coat
- Cook the onions for about 2-3 minutes until softening
- Add the garlic, courgette and asparagus to the pan and stir
- Heat, stirring, for about 4 minutes
- Add the rice to the pan and stir through the vegetable mixture
- Pour the wine into the pan and let it bubble
- Add the cup of frozen peas to the mixture and stir through
- Add the hot stock gradually to the pan stirring to make sure that the rice is absorbing the liquid
- Continue gradually adding the water and stirring occasionally until you reach the desired texture
- Drizzle the mixture with olive oil, stir through then spoon onto a plate accompanied by the rocket, watercress and spinach salad