Green Veg & Mint Risotto


Time Taken:

1 hour




2 garlic cloves

2 vegetable stock cubes

1 brown onion

Half a mug of frozen peas

1 large courgette

1 pack of green beans

Large handful of fresh mint

300g long grain rice

600ml boiling water

Salt and pepper


Peel and crush the garlic. Dice the onion. Dice the courgette. Fry all together in a large frying pan in 2 Tsp butter on a low heat for 10-12 minutes until softened.

Chop the ends off the green beans and then cut into thirds. To the pan add the boiling water, 2 stock cubes, green beans, salt and pepper to season and the rice. Simmer on a low heat for 15 minutes.

Finely chop all of the mint. Add the peas and chopped mint to the pan and stir thoroughly. 

Continue simmering for 8-12 minutes until the rice is soft and slightly "sticky". (If the rice seems to become a little dry, just add more water so it can be absorbed.) Serve!