Ingredients
2 tbsp Olive oil
1 Medium chopped onion (I have this ready in my freezer)
1 tbsp Chopped garlic (I have this ready in my fridge)
1 Medium chopped courgette
1 Cup frozen peas
1 tbsp Himalayan salt
¼ Pack arborio risotto (roughly 125g)
3 cups Water
1 Veggie low salt stock cube
⅓ Plant based double cream
1 Handful of basil leaves
Method
1
Heat the olive oil in a wok or big pan medium-high flame
2
Boil some water in a kettle
3
Fry your chopped garlic and chopped onions for 1 min
4
Add your chopped courgette & peas
5
Add your washed and drained risotto
6
Fry for another 2 mins
7
Add stock, salt and kettled hot water over & let cook on high flame
8
Check after a few minutes and stir
9
Add more water if the risotto dries up but still uncooked
10
When cooked add the double cream and basil leaves (you can cut your leaves smaller, better for kids)
11
Mix and serve hot
12
Garnish with basil & vegan Parmesan if you wish, and enjoy!
Ingredients
Ingredients
2 tbsp Olive oil
1 Medium chopped onion (I have this ready in my freezer)
1 tbsp Chopped garlic (I have this ready in my fridge)
1 Medium chopped courgette
1 Cup frozen peas
1 tbsp Himalayan salt
¼ Pack arborio risotto (roughly 125g)
3 cups Water
1 Veggie low salt stock cube
⅓ Plant based double cream
1 Handful of basil leaves
