About this recipe
Using a mixture of grains in a risotto is a brilliant way of changing up your recipes and getting more variety and fibre into your diet.
Risotto’s are also perfect for packing in lots of different vegetables to ensure that you are getting in plenty of vitamins and minerals. Finally, they are the perfect batch-cook meal!
This can easily be frozen for a rainy day, or packaged into a lunch box and re-heated the next day for a fuss-free dinner.
1 Tbsp olive oil
100g Short grain brown rice
2 Banana shallots
2 Cloves garlic
2 Sticks of celery
500ml Veg stock
Juice and zest of one lemon
Salt and pepper
200g Watercress, roughly chopped
Bunch of asparagus
50g Parmesan / vegan parmesan or nutritional yeast
A handful of fresh parsley / chives
On a medium heat, add 1 tbsp oil to a large pan, add the onions, garlic and celery and cook down for 5 minutes until soft.
Add the rice, quinoa and plenty of salt and pepper.
Start adding small amounts of stock, stirring each time and adding more when the water is absorbed.
Cook for around 30 minutes, continuing to add water and stirring until the rice is fully cooked.
When almost done, add in the watercress, asparagus, lemon juice and zest. Continue cooking until the vegetables are tender.
Finish by stirring in grated parmesan or nutritional yeast and the chopped fresh herbs. To serve, top with a little more fresh watercress and a drizzle of olive oil.