Green Veg and Mint Risotto

Risotto is a great meal to sneak some extra vegetables into the kids. Today's recipe is easier and quicker than a traditionally cooked risotto. It requires a lot less attention and is perfect for when the kids are off school and we have less time for cooking.

This recipe focuses on green vegetables and is full of the flavours of summer. This is what I did...

Green Veg and Mint Risotto

Ingredients

350g long grain rice
150g frozen petit pois
100g frozen edamame beans
100g shredded Savoy cabbage
1 medium onion, chopped
1 stick celery, finely chopped
200g broccoli, cut into small florets
5g fresh mint, chopped
180g tub of reduced fat cream cheese
2tsp olive oil

Method

1 - Bring a large pan of water to the boil

2 - Place the rice, petit pois, edamame beans, cabbage, broccoli and mint in the pan, bring to the boil and reduce the heat

3 - Simmer the rice and vegetables for 15 minutes

4 - Heat the olive oil in a frying pan and gently fry the onions and celery until soft

5 - Add the cream cheese to the frying pan and stir until thoroughly melted into a creamy sauce

6 - Drain the rice and vegetables and return to the pan

7 - Stir in the creamy cheese sauce, onions and celery into the rice and vegetables

Serve with a little mint garnish.

This meal is so light and fresh. It really is perfect for a summer al fresco meal. There was enough for the five of us plus extra for the following days lunch!

Enjoy x

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I am sharing my recipe with The Food Calendar on Charlotte's Lively Kitchen for National Allotments Week as the mint was grown in our veggie patch plus if you have fresh peas they can be used instead of frozen ones!

Also sharing with...

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