This recipe is such an easy weeknight go-to! Super comforting and packed with veggies with a fresh note from the lemon. The spinach gives you plenty of plant-based iron, the zucchini provide vitamin A which is important for the immune system and the peas are full of protein and essential minerals like magnesium, potassium & calcium.
Serves two plus leftovers.
Ingredients: (preferably organic)
- 1 cup risotto rice
- 1 liter vegetable broth
- 1 tbsp olive oil
- 1 clove garlic, finely cut
- ½ onion, finely cut
- 1 zucchini, cut into half-moons
- 1 cup peas, frozen
- 2 cups fresh spinach
- ¼ cup nutritional yeast
- 1 lemon, juiced & zested
- Himalayan pink salt, to taste
- pepper, to taste
- hemp seeds, for garnish
Directions:
01. Place the olive oil, onion and garlic in a pot, turn the heat to medium-high and fry until fragrant and golden. Add the rice, stir and cook for a few minutes until translucent then pour in the broth to cover the rice.
02. Add the frozen peas and stir constantly, pouring in more broth whenever the rice becomes too dry. After about ten minutes add in the zucchini and continue cooking until all the broth is used up and the rice is done but still al dente.
03. Stir in the lemon juice, zest & nutritional yeast, season with salt and pepper. Add in the fresh spinach, mix to combine and serve with more fresh spinach and hemp seeds on top. Bon appétit!
