Clean, green Risotto goodness

Clean Green Risotto

Risotto might be the best way to eat rice. The tastiest way to eat rice too.

But it’s also def the unhealthiest way to eat rice. That is if you plan on using wine, loads of parmesan and cream to prep the risotto.

Gwynneth Paltrow, ex miss Chris Martin a.k.a Colplay’s lead singer, decided you don’t really need those ingredients to make this Italian delight for dinner. This recipe is based upon Gwynneth Paltrow’s recipe.. But I doubled the portions. I mean, I need food to get me going through the day. If I only eat that, I’ll be one cranky hungry bitch. And my boyfriend might wonder when the main will be coming? But if you are a small eater, divide by two or perhaps eat with three.

I also altered some ingredients. And that’s why it’s allowed on cupcakesandbeans. Because I’ll only post something when I altered something and I’ll always link back and never plain copy paste. That being said, here is the yummie green and healthy risotto recipe. Oh, it’s veggie. But feel free to add some shrimp or calarmari. Or don’t. Up to you!

You’ll need (serves 2, about 450 kcal pp)

  • 200g risotto rice (or quinoa if you want. In that case: make sure you cook it first)
  • 1 leek
  • 1 yellow onion
  • 2 garlic cloves
  • Thyme
  • 750ml broth (I used an organic, corn starch free, veggie broth cube)
  • 150g of frozen spinach
  • 200g green peas
  • 1/2 a lemon and lemon zeste
  • 1 tbsp coconut oil (or olive oil)
  • salt and pepper
  • A handful of basil leaves

Directions

Remove the outer leaves from your leek. Cut the white and light green part into small rings. Make sure you rinse it well.

Chop the onion finely.

Prep your broth. I boiled 750ml of water and added the broth cube.

Put a pan on a heat with some coconut oil.

Add the onion and leek and leave to simmer for five minutes. Now add the garlic and thyme and stir well with the onion and leek mix for another two minutes.

Add the risotto rice and the juice from half a lemon. Stir for three minutes and make sure your rice doesn’t stick to you pan in the meanwhile.

Add a big dash of broth to the mixture and stir well. Repeat the process until the risotto is cooked and you’re out of water. This is a tad bit time consuming, but it’s so very worth it. It takes you up to 15minutes in the end. Rough guess.

Add the lemon zeste, spinach, peas and basil to the pan and mingle with the other ingredients. Your vegetables will warm through the risotto.

Add some salt and pepper, to taste.

 

Bon appetit health birds!

xo, Kirsten

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