All-the-Greens Risotto

Name: All-the-Greens Risotto
Prep time: 30 min
Cook time: 30 min
Yield: 2
Ingredients: 1½ tbsp olive oil, plus extra for drizzling; 80g leek, diced; 1 vegetable stock cube with 500ml boiling water (plus extra water if needed); 2 garlic cloves, crushed; 200g risotto rice; 1 courgette (250g), coarsely grated; 150g cavolo nero, leaves left whole or finely sliced; 50g vegetarian-friendly hard cheese, grated (optional); 50g unsalted butter (optional)

Serves: 2

Ready in: 15 to 30 mins

Gluten Free‏ Quick Make

Nutritionist Pixie Turner has created this easy risotto recipe that's packed with nutritious veggies, including cavolo nero and leeks. This healthy vegetarian risotto is high in vitamin C, high in folic acid, rich in vitamin K, and provides two of your five-a-day. For a lighter option, simply add less butter. You can also make this into a vegan risotto by omitting the cheese and butter, and generously drizzling with olive oil.

Ingredients
Method

Ingredients:

1½ tbsp olive oil, plus extra for drizzling
80g leek, diced
1 vegetable stock cube with 500ml boiling water (plus extra water if needed)
2 garlic cloves, crushed
200g risotto rice
1 courgette (250g), coarsely grated
150g cavolo nero, leaves left whole or finely sliced
50g vegetarian-friendly hard cheese, grated (optional)
50g unsalted butter (optional)

method:

Heat 1 tbsp of the olive oil in a wide pan over a medium heat. Gently cook the leek for around five minutes, stirring occasionally. In the meantime, make the stock.
Add the garlic and risotto rice to the pan and heat through, stirring continuously for one minute.
Add half the stock, and stir thoroughly. Set a timer for 15 minutes for cooking the rice (or for the recommended pack cooking time, minus two minutes).
Cook the courgette separately in the remaining olive oil to remove any excess moisture, then add to the risotto pan when the timer says 10 minutes to go.
Stir the rice continuously to avoid it sticking to the bottom of the pan (turn down the heat if needed). If the rice becomes too dry, add a little more stock, but not too much at a time. If it bubbles too much, turn down the heat a little.
Add the cavolo nero when the timer says five minutes to go.
When the 15 minutes are up, taste-test the risotto. It should be al dente, not completely soft. If it’s ready, turn off the heat, add in most of the cheese and the butter, stirring in gently until deliciously creamy.
Serve immediately, adding a sprinkling of cheese and a final drizzle of olive oil (trust me on this one, don’t skip it) onto each individual plate.

Print Recipe www.discovergreatveg.co.uk/