Green Herb Risotto
Green Herb Risotto



  • 2 tbsp olive oil
  • 1 sliced leek
  • 2 crushed garlic cloves
  • 300g risotto rice
  • 1 litre veg stock
  • 320g broccoli florets
  • 320g peas
  • 50g grated pecorino
  • 15g each chopped parsley and basil
  • 1 lemon, zest only
  • Heat the oil in a deep frying pan and cook the leeks for 5 mins to soften. Stir in the garlic, fry for 1 minute, then add the rice and stir to coat with the oil for 3 mins. Add the stock, a ladle at a time until the rice has absorbed the liquid. Continue until the rice is tender but with a little bite.
  • Stir in the peas, broccoli and pecorino, then stir for 5 mins until the greens have softened a little. Add more stock if necessary, then stir in the herbs and lemon zest. Season well with salt and plenty of black pepper, and serve piping hot.
20 mins
4 serving

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