Green Vegetable Risotto
Photography: REBECCA GENET
Vegetarian
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Green Vegetable Risotto

This is a perfect spring dish if you want something light, quick and easy. The peas and asparagus add extra freshness while the addition of spinach helps top up your veg intake. For something more indulgent, sprinkle on parmesan to finish.
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Photography: REBECCA GENET

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Serves
4
Difficulty
Easy
Total Time
30 Minutes
Ingredients
1 tbsp of margarine
2 tbsp of olive oil
250g of arborio or carnaroli rice
2 shallots, chopped
1 carrot, finely chopped
1 stick of celery, finely chopped, leaves separated
150ml of white wine
1 vegetable stock cube
150g of peas
150g of green asparagus
750ml of hot water
50g of spinach
Method
Step 1

Heat the margarine and olive oil in the sauté pan or casserole dish. Add the rice and shallots with the carrot and celery and cook over medium heat for 3 minutes, stirring as you go.

Step 2

Pour in the white wine and allow to evaporate. Crumble in the stock cube, add the peas
and asparagus, then pour in the water and simmer over a low heat until fully evaporated.

Step 3

Add the spinach at the end of cooking, stir and leave to stand for 2 minutes before serving hot, scattered with the chopped celery leaves.

Recipe courtesy of One-Pot Vegan by Sabrina Fauda-Rôle

Photography ©Rebecca Genet 

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