Green Risotto

Green Risotto

Serves 2

1 sin per serving on green

450g green vegetables (I used broccoli, asparagus, peas and broad beans, but you can use whatever you like)

1.25 litres hot vegetable stock using 2 stock cubes (2 sins)

frylight

1 small onion, chopped

2 cloves garlic, crushed

275g Arborio rice

seasoning

Cook vegetables until just tender.  In a large saucepan or casserole dish, sweat onion and garlic in frylight for about 4 minutes until they are cooked.  Add rice and stir a couple of times until it is mixed with the onions and frylight (add a little more frylight if necessary).  Add vegetables and continue to stir to mix the ingredients thoroughly.  Now add the hot stock, ladle by ladle, as required, and keep stirring for about 20 minutes or until the rice is "al dente", shiny and creamy (if you run out of stock, add boiling water as required).  Check seasoning, adding salt and pepper if required.

Serve at once.  Optional extra is to top with freshly grated Parmesan cheese if you have the sins available.