One-Pot Spring Veggie-Packed Risotto with Crunchy Walnuts

One-Pot Spring Veggie-Packed Risotto with Crunchy Walnuts

Ready in 35 minutes • Serves 6
This dish most recently appeared in Bargain Box (3 Nights For 6) on Sunday, September 11, 2022.
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It's springtime, and we're feeling fresh! We've got a risotto that's simple, bright, and delicious. Using fresh vegetables and just one pot, this dish is packed with the flavours of spring, and it makes clean-up a breeze.

Ingredients

Risotto

  • 1 brown onion, finely diced
  • 2 garlic clove, minced
  • 300g green beans, cut in half
  • 1 drizzle of oil
  • 1 pack risotto spices
  • 450g Arborio rice
  • 6 cup boiling water
  • 500g frozen peas
  • 150g baby spinach
  • 1 lemon, juiced
  • 250g sour cream

To Serve

  • 70g grated Parmesan
  • 2 pack chopped walnuts

Steps

  1. Boil a kettle of water. Dice onion. Mince garlic. Cut beans in half.
  2. Heat oil in pot on medium-high. Cook onion for 3-4 mins, until softened. Add garlic, risotto spices and rice. Stir for 2 mins.
  3. Add boiling water measure to pot. Bring to a simmer. Drop heat to low-medium and cover with lid. Cook for about 15 minutes, stirring occasionally.
  4. Add beans and peas and increase heat to medium. Cook and stir for 4-5 minutes until rice and veggies are tender. Stir in spinach, lemon juice and sour cream. Season with salt and pepper. Risotto too thick? Mix in a splash of boiling water.
  5. Plate up. Top with grated Parmesan and walnuts. Enjoy!

Nutritional Information

Energy 2307 kj
551 kcal
Protein 19.0g
Carbohydrate 76.5g
Fat 16.7g