Name: Green Risotto
Prep time: 15 min
Cook time: 30 min
Yield: 4
Ingredients: 150g spinach, washed; 100g kale, washed and tough stems removed; 50g fresh basil leaves; 50g fresh parsley leaves; 2 tbsp olive oil; 1 small onion, finely chopped; 2 tsp garlic purée; 300g risotto rice; 1 litre of vegetable stock; 1 small courgette, grated; 100g frozen peas; Zest and juice of 1 lemon; 1 tbsp nutritional yeast or vegan Parmesan (optional); Salt and freshly ground black pepper, to taste; A handful of toasted pine nuts (optional, for garnish)

VMG Recipes