A veggie risotto.

A veggie risotto.

Whenever I have lots of stock, a risotto always comes to mind and this time, after watching an early morning programme, where the recipe was a vegetable soup with pesto, I decided to make something similar using up some fresh peas and zucchini. I am so glad I also decided to create something with the leaves off my beets and made a yummy pesto. To make these recipes you will need  the following,

A veggie risotto

April 1, 2019

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Ingredients
  • 1 cup barley
  • Coconut oil
  • 1 onion
  • ½ tsp turmeric
  • 3 cardamom pods
  • 2 cups stock
  • 2 zucchini
  • 1 cup fresh peas
  • 1 heaped tablespoon pesto
  • 1 tbsp sweet miso
  • Seasoning
  • .
  • 1 cup beet leaves
  • A handful of fresh mint
  • 1 garlic clove
  • 2 tbsp olive oil
  • Seasoning
  • 100g pecan nuts
  • 1tbsp nutritional yeast.
Directions
  • Step 1 To make your risotto add some coconut oil, add the turmeric, your peeled and chopped onion and the seeds from your cardamom pods. Cook and add your barley, plus the stock and let the barley start cooking. Mix and add the peas and the chopped zucchini. Season and cook.
  • Step 2 Once the barley is cooked add your pesto and once it cools add your sweet miso.
  • Step 3 To make your pesto, wash the leaves and strain. Get your blender and add your peeled garlic clove and the rest of the ingredients and blend. Use some for this recipe and store the rest for another dish or recipe.
  • Step 4 Serve, with these quantities you can serve four helpings of risotto.

 


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