Spring Greens Risotto

Serves 2

Spring leafy greens will burst through in March.  Spinach, kale, cabbage and lettuce are packed with nutrients including vitamins A, C, and K, folate, fiber, calcium and iron.  

Ingredients:

• 1 tbsp EVOO

• 2 garlic cloves, minced

• 1 small onion, diced

• 1 small leek, thinly sliced

• 1 green pepper, thinly sliced

• 8-10 asparagus spears, cut into 3-4 cm length

• 1/4 cup frozen peas

• 1 cup fresh spinach

• 100g white risotto rice (you can use brown risotto rice but it will require more cooking)

• 500-600ml vegetable stock

• 1/2 tsp mixed dried italian herbs

• 1 tsp sea salt 

• 1/2 lemon, juice of

• Fresh basil, to serve

Instructions:

1. Start by frying the onion, garlic, leek and green pepper in EVOO over a medium heat. Cook for 5 minutes until the vegetables begin to soften.  

2. Add the rice, sea salt, and mixed herbs, plus a ladle of stock. 

3. Keep stirring the mixture, and once the stock has absorbed, add another ladle and keep repeating the process – around 15 minutes overall.   

4. Add the asparagus and peas and continue to stir and add more stock until tender.  

5. Add the spinach and lemon juice and allow the risotto to stand for 5 minutes off the heat before serving with basil and protein choice. 

6. Add chicken or prawns for protein, or broad beans/edamame beans for vegan protein.