Risotto Make-over

Do you think of risotto as a huge bowl of creamy rice???

I think most people do.

I have decided to give the traditional risotto a make-over to make it healthier, yet still with its creamy texture that is so comforting on a cold winters night!

Chop one brown onion & put it into a stock pot with a teaspoon of minced garlic and a teaspoon cumin. Stir together. When the onion is lightly browned add 1 1/2 cups arborio rice. Stir around to mix well. 

Make up 5 cups of vegetable stock. 

Add to your stock pot 150g green beans, chopped into bite size pieces, 1 cup chopped button mushrooms, and 4 cubes frozen spinach. 

Add the stock to your stock pot 1 cup at a time and continually stir until all the stock has been absorbed. Then add another cup.

This process will take about 30 minutes.

In the last 5 minutes, add a drained tin of borlotti beans & a tablespoon lemon juice. Stir well to combine & put the lid on for 5 minutes to allow the beans to warm through.

Serve with nutritional yeast & a lemon wedge.

Makes 4 serves. Reheats well if using for leftovers :-)