This tea blew my taste buds into overdrive.. give it a go and let me know what you think?
It’s packed with flavor and tons of healthy immune boosting nutrients.
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💕 Double tap if you like risotto
8 spring onions
2 garlic cloves
5cm fresh ginger
1 fresh green chilli
5Og cashew nuts
3Og fresh coriander
2OOg shiitake mushrooms
2OOg pak choi
5OOml veg stock mixed with 5OOml water
2OOg tenderstem broccoli
1 tbsp olive oil
1 tbsp seasame oil
2 tbsp miso paste
225g risotto rice
1OOg frozen peas or edamame beans
1 tbsp soy sauce
Salt and pepper
HOW TO DO IT:
Trim and slice spring onions
Peel and grate garlic and ginger
Remove chilli seeds and chop
Chop your cashews, mushrooms, coriander, pak choi
Dice the broccoli stalks and keep the top bit whole
Heat your stock and water in a saucepan over low heat
In a large pot warm your oils over a medium heat.
Add ¾ spring onions, garlic, ginger, chilli and coriander stems cook and stir for two minutes.
Add cashews, miso and stir for one minute.
Add mushrooms.. stir for two minutes.
Add the white bits of pak choi and stir for one minute.
Add the risotto rice and stir for one minute.
Add 2OOml of hot stock to your large pot, stir until all the liquid has been absorbed. Repeat 3 times.
Add your broccoli stalks and the rice has cooked for 1O minutes.
Add remaining pak choi, peas or beans, broccoli tops, and stir them into the risotto for 3O seconds.
Add remaining stock and soy sauce, stir until creamy.
The rice takes about twenty minutes to cook.
Add half the coriander leaves, season.
Put on plates and sprinkle over remaining coriander and spring onions and serve with lime wedges.
Fueling your health, workouts and energy with this gorgeous green dish of joy.
Love Tracy x
P.S Click the 🔗 to see all the October Group Exercise Classes
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