Green Risotto

Celebrate the gorgeous green veggies that are here this summer with a light and herby green risotto. Yum! 

Ingredients -
50g Bramik Arborio Rice
1 Kallo Garlic & Herb Stock cube
1 (6 pieces) marinated artichoke
2 tbsp oil from the artichokes
1 lemon
1 small white onion
25g green beans
25g sugar snap peas
50g broccoli
2 cloves of garlic
4tbsp Pesto Siciliano

Method -
1. In a medium pan over a medium heat add your 2 tbsp of oil from the jar of marinated artichokes
2. While it heats finely chop the white onion and add it to the pan. Fry gently until translucent and fragrant
3. Mince the garlic and finely chop up the artichokes and add them both to the pan. Fry briefly just to soften.
4. Add in the Arborio rice and toast just a little. While this is happening boil a kettle (I know this is cheating but
It’s quicker, easier and involves one less pan to wash).
5. Crumble the stock cube into the pan and add in a little of the boiling water. Simmer until the water has almost evaporated and then add more water bit by bit.
6. When the rice is almost cooked add in your green veggies. Cut the green beans into 3 or 4 pieces, cut the
Sugar snaps in half and rough chop the broccoli so it all cooks quickly.
7. When the rice and veggies are cooked and you have a luscious creamy sauce coating it, stir in 2 tbsp of the pesto to finish. Serve with a little more pesto drizzled on top and a wedge of lemon for some freshness.

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