Our recipe for wellbeing
Vegetable Risotto
Krysten Garbellini
Ingredients Method
500g asparagus 1 broccoli stem 2 medium zucchini 1 tbsp. coconut oil 6 spring onions, finely sliced ½ tsp. nutmeg ¼ cup vegetable stock
Finely grated zest and juice of 1 lemon
⅓ cup sunflower seeds
Large handful flat leaf parsley, chopped
Sea salt and white pepper 50g goats milk feta, crumbled
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Chop or process the asparagus, broccoli stem and zucchini into the size of rice grains. Heat the coconut oil over a medium heat and fry the spring onions until soft. Add the vegetable‘ rice’ and cook for 1 minute until heated through. Add the nutmeg and stir through. Add the vegetable stock and continuously stir until all liquid has evaporated. Remove from the heat and stir though the lemon zest and juice, parsley and sunflower seeds. Season with salt and pepper and serve with feta crumbled over.
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