3. Simple Vegetarian Risotto
Veggie delicious. Use frozen vegetables if looking to save a little more time.
Preparation: 5 Minutes
Cooking Time: 10 – 15 Minutes
Serves: 4
Ingredients:
- 150g risotto rice
- 250g broad beans
- 1 chopped onion
- 1 glass white wine
- 1 vegetable stock cube
- 3 tablespoons olive oil
- 50g butter
- Trimmed asparagus
- Grated parmesan cheese (or vegan alternative)
- Chopped mint leaves to taste
- 100g feta cheese (or vegan alternative)
- 100g peas
- 100g runner beans
- Salt and pepper to taste
- Bay leaf
- Thyme
Method:
- Boil broad beans and then remove skins. Mix mint leaves with olive oil and put to the side for later on.
- Fry the onions and garlic in the butter until softened, before stirring in the risotto rice and seasonings (bay leaf, thyme etc)
- Pour on wine and stock, before simmering for a few minutes.
- In a different pan, cook the remaining greens and prepare to serve.
- Stir in the feta and season the dish to taste.
- Finally, after serving into dishes, top each serving with runner beans.