Super green risotto

Sorry for the delay in getting another recipe out to you. If you came here via YouTube you will know that my ideas for new videos didn't go as planned, which is why it has taken me so long to get new content out. So for now I'm going to focus on getting more vegan recipes out to you. While the two recipes from this video (see my YouTube channel for a step by step video) take a little longer than I usually like to spend on a recipe, they're still ones I make on a regular basis as they're delicious and filling.

Ingredients

• 5 Spring/green onions- diced

• 4 garlic cloves- finely chopped or minced

• 1 Courgette- chopped

• Handful (or around 1 cup) of frozen peas

• 200g of Risotto rice

• 750ml Veg stock

• Olive oil, lemon juice, salt and pepper (all optional and to taste)

Method

1. Heat the oil over a low/medium heat and gently fry off the spring onion, then add the garlic after a few minutes.

2. Add the courgette and desired seasoning, combine, add a lid and allow to steam through for about five minutes.

3. Pour in the rice, let this warm through for a couple of minutes before add the stock just to cover. You then want to add the stock a little at time (most people like to go for a ladle full) as and when what's in the pan has been absorbed by the rice. Don't let the rice dry out as it will stick to the pan! Ideally you should do this with the lid off so the excess liquid can evaporate, but I'm impatient so tend to add a lid for 10 minutes or so, just to speed up the cooking time. The rice does about about 30-40 minutes to cook through.

4. Then five minutes before the end throw in the frozen peas and allow them to cook.

5. To serve drizzle over some lemon juice and a few pieces of raw spring onion.

Notes

• To make this recipe oil free just add a splash of water at the start to fry your onions in and make sure you use a good non stick pan.

• This recipe is gluten free, providing the stock cube you use doesn't contain any gluten.

• I know there is some debate over whether you can reheat rice. I personally do and I have reheated this recipe on numerous occasions and have been fine. It does change the texture slightly, in that it becomes a little more "sticky".

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If you re-create this or any of my other recipes I would love for you to tag me on Instagram @wilfycamilleLikewise if you you make any changes or have any other (constructive) feedback about the recipe that other readers may find useful please leave a comment below.