Green Rice
Indulge in a cozy and wholesome bowl of creamy green vegetable risotto, perfectly cooked with tender leeks, flavorful broccoli, and a medley of peas and soya beans. Finished off with a generous sprinkle of grated cheddar, each bite is a comforting symphony of flavors.
— Constant Cookbook
Ingredients
- 1 tbsp olive oil
- 1 leek, thinly sliced
- 350g risotto rice
- 1.2 litres hot vegetable stock
- 100g broccoli, cut into small florets
- 100g frozen soya beans
- 100g frozen peas
- 50g cheddar, grated
Instructions
- Heat oil in a pan, fry leek gently for 8 minutes
- Stir in the rice, gently fry for 2-3 minutes
- Add stock 300ml at a time, when absorbed add the next batch
- With the last batch of stock add broccoli, peas and beans
- When they are all tender, stir in most of the cheese, sprinkling the remainder on th finished dish
- per serving: 452 kcals, 10g fat, 4g saturated fat
Yield
Serves 4
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