Gorgeously Green Risotto


1 tbsp olive oil
Half a small onion
Couple of cloves of garlic
50g Arborio rice
Half a stick of celery, diced
20ml white wine
250ml vegetable stock
30g broccoli florets
30g frozen peas
30g courgette, diced
30g green beans, chopped

What to do:

Heat the olive oil in a medium saucepan and fry the onion and garlic for a couple of minutes.

Add the rice and stir until it’s covered in oil, then add the celery and white wine. Cook and stir until the wine has almost all evaporated.

Next, pour in one-third of the vegetable stock. Keep stirring until it has evaporated, then repeat the process twice more with the rest of the stock. This should take about 20 minutes in total.

Add the broccoli, peas, courgette & green beans during the last 10 minutes of cooking.