Supergreen Risotto with Broccoli, Beans & Watercress

Serves 4

Prep time: 10 mins

Cook time: 25 mins

Ingredients:

300g Risotto Rice

1 Onion, chopped

1 Broccoli, chopped finely

100g Green Beans, chopped

80g Watercress, chopped

750ml Vegetable stock

40g Parmesan (omit if vegan)

1tbsp Thyme

Salt & Pepper

Olive Oil

Method:

1. Prepare your vegetable stock in a saucepan and keep on a gentle simmer. In a separate large pan, fry the onion in plenty of oil until soft. Add the thyme and green beans, allowing to soften a little before adding the risotto rice – this should absorb any moisture in the pan.

2. Add a ladle of vegetable stock to the pan and stir, allow it to fully absorb before adding any more and repeat the process, one ladle at a time, until the rice is fully cooked.

3. When the rice is close to cooked, add the broccoli and cook through.

4. Stir through the watercress, add the parmesan and enjoy!

Photography by Lara Jane Thorpe