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Easy Super-Green Vegan Vegetable Risotto

Easy Super-Green Vegan Vegetable Risotto

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If you feel tired, lethargic and in need of an energy boost, this Easy Super-Green Vegan Vegetable Risotto is the perfect dish. It’s incredibly filling because of the high fiber content and is jam-packed with long-lasting energy givers that are super nutritious and healthy!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 343 kcal

Ingredients
  

  • 1- liter vegetable stock
  • 100 g/1 cup asparagus tips
  • 1/4 head of broccoli cut into florets
  • 200 g/ 1 1/4 cups fresh young peas shelled or frozen will work too
  • 500 g/2 cups baby broad fava beans, shelled
  • 2 tbsp olive oil
  • 2 baby leeks thinly sliced
  • 1 medium shallot diced
  • 1 1/4 cups/300g risotto rice
  • 2 tbsp fresh pesto or vegan pesto
  • freshly ground black pepper
  • 2 tablespoons/25g pine nuts toasted

Instructions
 

  • Bring the stock to the boil in a large saucepan, then reduce the heat and add the asparagus tips, broccoli peas, and broad (fava) beans and simmer for 4–5 minutes, or until tender.
  • Remove the vegetables with a draining spoon and set aside. Keep the stock simmering over a gentle heat.
  • Meanwhile, heat the oil in a large, heavy-based frying pan and add the leeks and shallot. Stir-fry for 2 minutes on medium heat, or until they are bright green, then stir in the rice. fry the rice for one minute.
  • Add 2–3 tablespoons of the hot stock and cook gently, stirring until the liquid is absorbed. Continue adding the stock, a little at a time, until the mixture is soupy and the grains of rice are tender but still have a slight bite. This will take about 20 minutes.
  • Stir in the pesto and season with black pepper to taste. Gently stir in the asparagus, broccoli, peas, and beans and cook for a few more minutes, or until the vegetables are heated through.

Notes

Storing – Leftover risotto should be stored in the refrigerator for up to 3 days. To reheat, gently reheat the risotto over the stovetop. You may need to add about 1/4 cup of water as the risotto reheats for extra creaminess.

Nutrition

Calories: 343kcal
Keyword dinner, glutenfree, green, healthy, lunch, pesto, risotto, vegan, vegetables
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