Risotto Verde
We have been feeling really quite unwell in this house for the past few weeks. It’s horrid when you feel too poorly to make yourself good food, but we are starting to come out the other side; I am managing to get dressed most days and am able to stand up long enough to cook a good meal.
In my opinion, this meal is perfect for spring and summer and although I’ve listed ingredients below I tend to basically use anything green that I have on hand. A little tip from one Mama to another, I encouraged my littlies to eat this by telling them it was ‘Percy Rice’ – they love Thomas the Tank and all the other characters so this worked well. Does anyone else do this?
Serves 4.
Ingredients
- 1 onion
- 3 cloves of garlic
- 230g risotto rice
- 70g frozen peas
- Small head of broccoli – chopped
- Bunch of asparagus – chopped into quarters
- 3 handfuls of spinach
- 1.5-2 litres hot vegetable stock
- Knob of vegan butter
- Vegan parmesan
Method
- Chop the onion and fry it off over a medium heat in a bit of oil (I used cold-pressed rapeseed) until it begins to soften, then add your garlic and cook for another minute.
- Add in the rice and give it a good stir, making sure it doesn’t stick. Do this for about a minute until it starts to go translucent at the edges.
- Start adding your stock a ladle full at a time, stirring until it is absorbed by the rice. Repeat this stage until your rice is almost cooked.
- While you are adding your stock cook your veggies. I put the tough parts of the broccoli and asparagus in first, cooking for a minute, before adding the rest of the broccoli and asparagus along with the peas and spinach and boil the pan for another minute.
- Drain your veggies and if you want pull out a few of the peas, broccoli heads and tips of the asparagus spears and put to one side to garnish your bowls.
- Put the rest into a whizzer with a splash of the stock and whizz to make a very green puree.
- Once your rice is almost cooked stir in your green puree and mix well to create beautiful green rice.
- When the rice is fully cooked turn it off the heat, add salt and pepper to taste and if it needs it, a knob of vegan butter.
- Serve in bowls with the saved green veggies on top and a good sprinkling of vegan parmesan.
- Enjoy!
I hope this is a dish that the whole family enjoy. We love to eat this on warm evenings when you want something healthy, filling and comforting.
If you give this green goddess rissotto a go, please do tag us on Instagram @foxandlockes, we’d love to see your renditions and hear your thoughts.
Livvy and Summer
