Healthy Diet Recipes: Wholegrain Green Risotto
This is my super wholesome version of a classic risotto. The brown rice takes a bit longer to cook but it’s worth it and will keep you fuller for longer. A note from Eatopic: Defrost peas in a flash by tipping them into a sieve and pouring boiling water over them.
- #For the Green Purée#
- 100g baby spinach
- Small handful fresh
- coriander and/or flatleaf parsley, tender stalks and leaves chopped
- 1/2 mild green chilli, seeds removed, roughly chopped
- 2 heaped teaspoons vegetable bouillon powder
- #For the Risotto#
- 100% mild and light olive oil spray
- 8 spring onions, outer leaves and tops removed, green and white parts sliced
- 160 g brown basmati rice 100 g frozen peas, defrosted
- 100 g green beans, trimmed and cut into 4cm pieces
- 1 tablespoon freshly squeezed lime juice
- 15 g freshly grated parmesan
- Freshly ground black pepper
- For the purée, chuck the spinach, herbs, chilli and bouillon powder into a blender. Add 250ml water and blitz to a purée.
- Spray a large, heavy-based (preferably non-stick) frying pan or saucepan with olive oil and place over a medium heat. Add the spring onions and fry for 2-3 minutes until just softened. Stir in the rice and fry for one minute then add the green purée plus another 350ml water. Bring to a simmer, stir once, cover the pan and simmer over a medium heat for 25 minutes.
- After 25 minutes of cooking stir the rice and check the texture – it should be just tender and most of the liquid absorbed; add a splash more boiling water if needed and cook for a few more minutes. Scatter the peas and beans over the rice, cover with the lid and cook for a further 5 minutes.
- Use a fork to gently fold the beans and peas into the rice along with the lime juice and half the parmesan. 5 Scatter over the remaining parmesan and some freshly ground black pepper and serve.