Broccoli and Zucchini Risotto

Who doesn't love a delicious risotto? Am I the only one who thought it was a complicated dish to prepare? 

Well, let me tell you now, it's not complicated at all, au contraire it's a pretty easy dish to make that happens to be filling as well!

Something I love about risottos is that you can literally make it with anything you can have in your fridge, there are no rules and it goes with everything; also you don't have to use special risotto rice, you can use any rice you want! So no excuses, after reading this you can just go to your fridge, find some veggies or something specific that you want and follow these next steps.

For This Recipe You Will Need

1 cup basmati rice or any kind of rice

4-5 cups of vegetable stock (I used the one I had left from the Butternut squash soup, recipe here)

10 to 12 broccoli florets

1 Medium size zucchini

1/2 onion

4 garlic cloves

2 stalks of spring onion

Salt and pepper to taste

1 Bring the stock to simmer in a saucepan. Let it stay there, simmering, while you work on the other ingredients

2 In a large pan over medium heat, heat a tablespoon of olive oil, add garlic, chopped onions and chopped spring onions, when they start turning gold add the zucchini and broccoli and cook for about 3 min

3 Add your rice and let it fry with the veggies for a couple of minutes. Start adding the stock, 1 cup at a time, simmering until it is almost absorbed, then add the following cup. Keep doing this until the rice is al dente and the texture is creamy. This should take about 25 to 30 minutes and you might not use all the stock.

  

4 When done, remove from heat, if you want to add parmesan this is the moment. Serve immediately. 

#experienceoffreedominthekitchen

And it is as simple as that, hope you enjoyed this recipe, till the next one!

Sandra xx