Tried this recipe?Mention @plantd.co or tag us #plantd for a feature!
This is feeding: 2 people
Ingredients
- 200 g Risotto Rice
- 850 ml Vegetable Stock
- 2 tbsp Olive Oil
- 1/2 White Onion
- 1 clove Garlic
- Juice of half a Lemon
- 1 Leek
- 150 g Green Beans
- 2 handfuls Spinach
- 1 tsp Dried Herbs
- Salt & Pepper to taste
Instructions
- Heat the olive oil in a large pan then add the chopped onion. Allow to soften then add the chopped leek and garlic. Gently cook for a couple of minutes.
- Add the green beans to the pan and cook for a couple of minutes.
- Add the risotto rice to the pan and allow to cook in the oil for just a few seconds.
- Slowly add the stock. Only add 1 ladle full at a time, stir the risotto rice and wait until it’s absorb the liquid before adding another ladle of stock and repeating until the stock is used up and the risotto is cooked. This will take around 20 minutes.
- Near the end of cooking add in the spinach, herbs, lemon juice,salt & pepper and cook under the spinach has wilted.
- Serve and enjoy!