If you're needing an energy boost, this vegetable risotto is just the ticket. It's bound to lift the lethargy and is incredibly filling as it's high in fibre and is crammed with long lasting energy givers. Just what the Dr ordered!
Ingredients:
1 litre vegetable stock
100g asparagus tips
100g baby carrots, halved lengthwise
200g fresh young peas, shelled
500g baby broad beans, shelled
30ml olive oil
2 baby leeks, thinly sliced
300g risotto rice
15ml pesto
freshly ground black pepper
25g toasted pine nuts
Method:
Bring the stock to the boil in a large saucepan, then reduce the heat and add the asparagus tips, carrots, peas and broad beans. Simmer for 4-5 minutes, or until tender.
Remove the vegetables with a slotted spoon and set aside. Keep the stock simmering over gentle heat.
Meanwhile, heat the oil in a large frying pan and add the leeks. Stir-fry for 2 minutes o medium heat, or until they are bright green, then stir in the rice.
Add about 50ml stock and cook gently, stirring until the liquid is absorbed. Continue adding stock, a little at a time and stirring regularly for about 20 minutes, until the mixture is soupy and the grains of rice are tender, but still have a slight bite.
Stir in the pesto and season with freshly ground black pepper. Gently stir in the reserved vegetables and cook for a further few minutes, or until the vegetables are heated through.
Serve sprinkled with the toasted pine nuts.
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