Lemon & Herb Risotto

Method

1. Heat a tablespoon of oil in a large pan. Cook the courgettes and broccoli on a medium-high heat for 4-5 minutes until softened. Remove from the pan and set aside.

2. In the same pan add the rest of the oil, spring onions and garlic. Fry off for 1-2 minutes until the onions start to soften then reduce the heat to medium, add the rice and stir well to coat everything.

3. Add the wine or water, stirring until almost evaporated then pour half the stock and stir until absorbed. Keep adding the rest of the stock bit by bit, stirring until it’s absorbed before adding more.

4. Mix in the spinach, peas and half of the cooked broccoli and courgettes. Let the spinach wilt, then add the Lemon & Herb sauce and most of the cheese – saving some to garnish. Add more hot water if needed.

5. To serve, add the rest of the veg, cheese, an extra drizzle of sauce and a squeeze of lemon.