Supergreen Risotto With Broccoli, Beans & Watercress
Serves 4
Prep time: 10 mins
Cook time: 25 mins
Ingredients:
300g Risotto Rice
1 Onion, chopped
1 Broccoli, chopped finely
100g Green Beans, chopped
80g Watercress, chopped
750ml Vegetable stock
40g Parmesan (omit if vegan)
1tbsp Thyme
Salt & Pepper
Olive Oil
Method:
Prepare your vegetable stock in a saucepan and keep on a gentle simmer. In a separate large pan, fry the onion in plenty of oil until soft. Add the thyme and green beans, allowing to soften a little before adding the risotto rice – this should absorb any moisture in the pan.
Add a ladle of vegetable stock to the pan and stir, allow it to fully absorb before adding any more and repeat the process, one ladle at a time, until the rice is fully cooked.
When the rice is close to cooked, add the broccoli and cook through.
Stir through the watercress, add the parmesan, and enjoy!
Photography by Lara Jane Thorpe
