All the flavours and all the greens complete this risotto by @pixienutrition. Want a plant based option this #Veganuary? Skip the cheese and butter and just generously drizzle with olive oil.
Ingredients:
✔️ 1½ tbsp olive oil plus extra for drizzling
✔️ 80g leek, diced
✔️ 1 vegetable stock cube with 500ml boiling water (plus extra water if needed)
✔️ 2 cloves garlic, crushed
✔️ 200g risotto rice
✔️ 1 courgette, coarsely grated
✔️ 150g cavolo nero, leaves left whole or finely sliced
✔️ 50g grated vegetarian hard cheese (optional)
✔️ 50g unsalted butter (optional)
Method:
1️⃣ Heat 1 tbsp of the olive oil in a wide pan over a medium heat.
2️⃣ Gently cook the leek for around 5 minutes, stirring occasionally.
3️⃣ In the meantime, make the stock.
4️⃣ Add the garlic and risotto rice to the pan and heat through, stirring continuously for 1 minute.
5️⃣ Add half the stock, stir thoroughly. Set a timer for 15 minutes for cooking the rice (or for the recommended pack cooking time minus 2 minutes).
6️⃣ Cook the courgette separately in the remaining olive oil to remove any excess moisture, then add to the risotto pan when the timer says 10 minutes to go.
7️⃣ Stir the rice continuously to avoid it sticking to the bottom of the pan (turn down the heat if needed).
8️⃣ Anytime the rice gets too dry, add a little more stock, not too much at a time. If it bubbles too much turn down the heat a little.
9️⃣ Add the cavolo nero when the timer says 5 minutes to go.
🔟 When the 15 minutes are up, taste test the risotto. It should be al dente, not completely soft. If it’s ready, turn off the heat, stir in most of the cheese and the butter, stirring in gently until deliciously creamy. Serve immediately, adding a sprinkling of cheese and a final drizzle of olive oil (trust me on this one, don’t skip it) onto each individual plate.
#SeasonalVeg #CavoloNero #Leeks #Veg #Risotto #RecipeInspiration #InstaFood #Recipe #Veganuary #GoGreen
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