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3 Greens Risotto

by Ennvy.c (follow)
Dinner (2274)      Spinach (135)      Zucchini (102)      Risotto (42)      Peas (25)     
For a healthy body and mind it is essential to have 7 to 8 servings of fruit and vegetables per day. But in reality it's not that easy, this 3 Greens Risotto is a good start to incorporating more greens into your diet.

This recipe uses zucchini, peas and spinach but you can always get creative and substitute your favourites or the greens you have at home; celery, snow peas, silver beet, asparagus, just to name a few.

Preparation Time: 5 minutes
Cooking Time: 30 minutes
Makes: 4 servings

4 cups stock of choice
2 cups water
40g butter
2 large zucchini, sliced thinly
1 medium brown onion, diced
2 cups Arborio rice
¼ cup grated parmesan
200g baby spinach
2 cups frozen peas, thawed


In a saucepan bring the stock and water to the boil over medium-high heat. Reduce the heat to low and allow the stock to simmer.

Melt butter in a large saucepan over medium heat and cook, stirring the zucchini for 5 minutes. Set half the zucchini aside.

Add in the onion and stir until softened.

Add the rice and stir to coat in the onion and zucchini mixture.

Stir in 1 cup of the simmering stock and cook, stirring over low heat until the liquid is absorbed.

Repeat for the remaining stock, stirring each time until the stock has been absorbed.

Gently stir in the remaining zucchini mixture. Add in the peas, stir and cook until the peas are tender (about 2-3 minutes).

Remove from heat and stir in the baby spinach.

Serve warm with parmesan cheese.

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