This Lean Green Minty Risotto has more greens and less rice than your average risotto. That means it’s a little leaner and lighter and packed with loads of green goodness. Importantly too, it’s equally filling and delicious. I adore risotto but sometimes it can be hard to stop when you ‘should’ and this can have leave one feeling just a little uncomfortable!
If you prefer a vegan dish, substitute the chicken stock for veggie stock and the cheese for a couple of teaspoons of nutritional yeast.
1 cup chicken stock
1 tablespoon olive oil
1 onion (chopped)
½ cup arborio rice
2 zucchini, chopped into batons about 3cm long
½ cup parmesan cheese
4 tablespoons fresh mint (torn or shredded)
Salt and pepper
Simmer the stock and two cups of water in a saucepan.
In a separate pan, heat the oil and fry the onion for 5 mins or until soft. Add the rice and mix together well.
Add a ladle of the stock and keep stirring gently for about 10 mins, adding more stock as you go.
Add the zucchini and peas.
Keep adding the stock for another 10 mins or until the rice is soft and the veggies are tender. Take off the heat.
Stir in the parmesan and mint and season with salt and pepper.
Leave the pan with the lid on for 5 mins before serving. Top with more mint.
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