Serves: 4-6
Time: 40 minutes
Ingredients
1 medium white onion, finely chopped
2 sticks celery, finely chopped
1 clove garlic, finely chopped
200g arborio rice
1 litre vegetable stock
100g runner beans
100g tenderstem broccoli
100g frozen peas
To serve
3-4 spoonfuls of coconut yoghurt
Zest of one lemon
25g fresh basil
Olive oil
Method
Place a large heavy bottomed pan over medium heat. Add a drizzle of oil, the onion, celery, garlic and a pinch of salt. Cook, stirring frequently until softened and translucent, about 5-6 minutes. Add the rice and stir in the vegetables and oil until all are coated and glossy. Add the stock, bit by bit, stirring frequently until all of the stock is absorbed and the rice is soft, about 20 - 25 minutes.
Shortly before serving add the beans and peas, and cook just until the veg is cooked through, about 3-4 minutes.
Stir through the coconut yoghurt and adjust seasoning to taste.
Grate over the zest of one lemon, scatter over the fresh basil leaves and flaky sea salt, if desired.
