This weeks recipe of the week is Plant-Based Green Risotto. Don’t be put off by the false assumptions that it’s hard to make. Just make sure you don’t leave it on its own and keep stirring. If you do that it’ll be OK.
I serve this in summer with a big crunchy salad and in winter I serve it with roasted root vegetables. It’s quick to make, tasty and very filling. Enjoy!
- 1 onion chopped
- 2 garlic cloves chopped
- 200 g risotto rice arborio for instance
- 850 ml bouillon
- 300 g frozen peas
- 1/2 head of broccoli broken into florets
- 2 leeks finely sliced
- freshly ground black pepper
- Put the chopped onions, garlic and leeks in a pot with 4cms of water and under a medium heat soften for about 5-7 minutes. Don't let them get brown, add more water if you think this is going to happen.
- While the ingredients are softening down, cook the frozen green peas and the broccoli florets for 3-4 minutes in a microwave, drain and set aside.
- Add all of the rice and stir for one minute then add your first ladle of bouillon. Keep stirring until all the stock has been absorbed by the rice and continue adding one ladle at a time and stirring continuously until all the stock is absorbed. This will take about 20 minutes.
- Add the peas and broccoli to the risotto and stir through for a couple minutes.
- Spoon the risotto into warm dishes and top with freshly ground black pepper.
Up above, I shared with you my recipe for Plant-Based Green Risotto. If you found this post helpful, please take a moment to SHARE this post with people you think will find it valuable. You can use the buttons to share this post with your social networks. Hopefully you will and so I’ll give you a big THANK YOU in anticipation.
What do you think? Did you make my Plant-Based Green Risotto and enjoy it? Did you change it? Let me know what you think.