Herby Green Risotto

Herby Green Risotto

Serves 6 - 45 minutes

Ingredients:

• 2 onions, peeled & diced

• 3 cloves garlic, minced

• 4 celery stalks, chopped

• 14 oz. (400 g) risotto rice

• 1 broccoli, florets finely sliced

• 2 pt. (1 ltr.) vegetable stock

• 2 medium zucchinis, grated

• 7 oz. (200g) frozen green peas

• 3.5 oz. (100g) basil pesto (vegan)

• splash of almond milk (optional)

1. Heat 1 tbsp. olive oil in a large pan over medium hear. Add onions, garlic, celery, and a pinch of sea salt and cook for 5-10 minutes, stirring occasionally, until softened.

2. Add the risotto rice and broccoli to the pan. Stir and cook for 2 minutes.

3. Add a quarter of the hot stock to the rice, stirring constantly. Simmer for 20-25 minutes, gradually adding more stock as the rice absorbs the liquid.

4. When the rice is tender, stir in the zucchini, peas, and basil pesto. Mix well and heat through. Add almond milk if the mixture becomes too thick.

5. Divide between bowls and top with optional garnishes.

Serving suggestion: basil, parsley, flaked almonds