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Recipe Of The Week – Springtime Risotto

The Healthy EmployeeFamily health Recipe Of The Week – Springtime Risotto

Recipe Of The Week – Springtime Risotto

Risotto is brilliant becuase it is so versatile – simply chuck in whatever veg you have lying around and need to use up!

Ingredients

  • 2 tsp olive oil
  • 3 cloves garlic, minced
  • 2 courgettes, diced
  • 1 aubergine, diced
  • 1 onion, finely diced
  • 1 green bell pepper, diced
  • 10 rashers bacon, diced
  • 300g mushrooms, finely chopped
  • 2 chicken or vegetable stock cubes/pots
  • 300g Arborio rice
  • 1200ml hot water
  • 1 bunch spring onions, finely chopped
  • 300g spinach
  • 1 tbsp pine nuts

 

Steps

  • Step 1

    Over a medium heat add the olive oil and garlic to a deep frying pan or saucepan followed by the diced courgettes, aubergine, pepper and onion. Stir regularly until everything has softened a little.

  • Step 2

    Add the sliced bacon and stir through for a few minutes, followed by the diced mushrooms and stock cubes/stock pots. Stir through for a couple of minutes until the mushrooms and stock is fully combined.

  • Step 3

    Pour the rice into the vegetable and bacon mixture and stir to coat the rice grains. Add the hot water into the risotto 200ml at a time, adding the next batch once the previous has been fully absorbed. The rice should be cooked within 20-25 minutes – remember to stir regularly to avoid it sticking to the pan.

  • Step 4

    Add the spring onions and spinach and stir to combine – add another splash of water if necessary.

  • Step 5

    Serve immediately with a sprinkling of pine nuts

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