Lemon & Herb Risotto
Ingredients
200g courgettes, sliced
200g broccoli, cut into small pieces
Bunch of spring onions, thinly sliced
3 garlic cloves, sliced
250g risotto rice
150ml white wine or 100ml water
500g vegetable stock
25g baby spinach
200g frozen peas, thawed
75g hard cheese, grated
3 tbsp olive oil
Lemon wedges to serve
Method
Heat a tablespoon of oil in a large pan. Cook the courgettes and broccoli on a medium-high heat for 4-5 minutes until softened. Remove from the pan and set aside.
In the same pan add the rest of the oil, spring onions and garlic. Fry off for 1-2 minutes until the onions start to soften then reduce the heat to medium, add the rice and stir well to coat everything.
Add the wine or water, stirring until almost evaporated then pour half the stock and stir until absorbed. Keep adding the rest of the stock bit by bit, stirring until it’s absorbed before adding more.
Mix in the spinach, peas and half of the cooked broccoli and courgettes. Let the spinach wilt, then add the Lemon & Herb sauce and most of the cheese – saving some to garnish. Add more hot water if needed.
To serve, add the rest of the veg, cheese, an extra drizzle of sauce and a squeeze of lemon.
Bring the heat home
