Green Pea and Spinach Risotto

Green Pea and Spinach Risotto

A tasty pre-workout meal!

This meal is a great addition to my vegan collection.
According to the HealthyChef this is the perfect pre-workout meal as it fuels your body with antioxidants and anti-inflammatory nutrients and doesn’t weight you down.
Ingredients: 
Serves 2
  • 1 onion, finely diced
  • 60 g (2 oz/ 1/4 cup)  Raw uncooked brown rice
  •  500 ml ( 2 cups/17  1/2 fl oz) good quality vegetable or chicken stock – hot
  • 250 g (9 oz) green peas
  • 2 large handfuls baby spinach leaves
  • Black pepper to taste
  • Parmesan and fresh chopped parsley to serve
Method:
  1. Sauté onion in 2 teaspoons olive oil over a medium heat until soft.
  2. Add the rice and stir through for 1 minute.
  3. Add 1 cup of stock and stir through the rice then continue stirring until the rice has absorbed some of the stock and thickened.
  4. Add 1 more cup of stock and simmer – stirring over a medium – low heat until the rice is tender but not soft.
  5. Blanch the peas for 1 minute in boiling water then drain.
  6. Add half the peas into a high performance blender or food processor and puree with the spinach until smooth.
  7. Combine the green pea and spinach puree along with the whole green peas to the risotto and stir through.
  8. Heat through for 3 minutes or until the risotto is thick and creamy. your ricotto should be a lovely and soupy not too thick.
  9. Season with black pepper and add a little grated parmesan to stir through the dish.
  10. Serve onto shallow plates and serve topped with extra grated Parmesan and chopped parsley.

 

Hot tip:

Top with a lightly fried – sunny side up organic egg before serving for extra protein.

 

 Enjoy!

This meal is a great addition to my vegan collection.
According to the HealthyChef this is the perfect pre-workout meal as it fuels your body with antioxidants and anti-inflammatory nutrients and doesn’t weight you down.

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