Green Risotto.

This is one of my fave dinners! It’s so simple to make but it’s loaded with green veggie goodness! I serve it with this shredded tofu for added protein & roast tomatoes because I loooove the juice from them.




- 1 cup of frozen peas

- 1 onion - finely diced

- 2-4 garlic cloves - finely diced

- 1 bunch of asparagus - chopped into 1-2cm pieces

- 1 head of broccoli - cut into smallish florets

- 1 1/2 cup arborio rice

- 4-5 ish cups of veggie stock )depending on how much evaporates out)

- 1/4 cup nutritional yeast


- Put your frozen peas into a bowl & cover with boiling water. These will sit to defrost while you cook

- Sauté the onion, garlic & asparagus until softened. I sauté in water but use oil if you prefer

- Add the broccoli & rice with 1 cup of the stock at a time. Wait for the water to be almost all absorbed before adding the next cup

- Add a little more stock if needed. It should be loose & slightly runny, not gluggy

- Once completely cooked, drain the peas & stir them in then mix through the nutritional yeast & serve.