Super green risotto

Recipe:

Super green risotto

PLANT-BASED | GLUTEN FREE

Total time: 45 mins
Serves: 2

Greens, herbs, and plenty of flavour, this Super Green Risotto is proper comfort in a bowl. It’s fresh and bright, but still cosy and satisfying, the kind of meal that hits the spot on a busy weeknight. Quick, simple, and full of green goodness, it’s one you’ll want to make again and again.

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INGREDIENTS

• 150 g baby spinach

• 30 g fresh basil leaves

• 20 g chives

• 200 ml cold water

• 1 litre vegetable stock

• Extra-virgin olive oil

• 1 onion, finely chopped

• 2 garlic cloves, minced

• 400 g carnaroli rice

• Salt, pepper and nutritional yeast to taste

METHOD

• Blitz 150 g baby spinach, 30 g basil, 20 g chives, and 200 ml cold water until smooth. Set aside.

• Keep 1L vegetable stock warm over low heat.

• Sauté 1 chopped onion with a pinch of salt in olive oil until translucent (7–10 min). Add 2 minced garlic cloves, cook 1 min.

• Stir in 400 g rice, cook 2–3 min until slightly translucent.

• Gradually add stock, one ladle at a time, stirring until absorbed, until rice is 80% cooked (20–25 min).

• Stir in the spinach–herb puree and cook 3–5 min until creamy and fully cooked.

• Remove from heat, stir in 2–3 tbsp nutritional yeast and a drizzle of olive oil, cover 3 min. Season and serve with optional chopped walnuts.