Green Risotto

Makes 2 generous servings

125g risotto rice
600ml hot water
1 vegetable stock cube

1-2 leeks
approx 150g mushrooms
handful of peas
other green vegetables of your choice, e.g. spring greens or kale, green pepper, courgette

dried mixed herbs, salt and pepper to taste
Parmezano (optional)
olive oil for frying

First chop the vegetables. Heat the oil in a saucepan, gently fry the leeks for a few minutes, then add the mushrooms and the pepper or courgette if using and fry until softened. Add the rice and stir to coat it in the oil.

Add half the hot water, the stock cube and any remaining vegetables (except peas if you're using frozen ones) and simmer gently. When the rice has absorbed most of the liquid, add the rest of the water and frozen peas and simmer until the rice is cooked.

Season to taste and add Parmezano if using. If possible, remove from heat, cover and leave to stand for a few minutes before serving.