My Take On Risotto Verde

This is a simple yet hearty dish, which is easy to make and can be made primarily from ingredients kept in the freezer or cupboard. Other vegetables can be added if you wish.

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   1. Melt the butter in a pan, and add chopped garlic and onion.
   
   2. Once onions have softened and garlic has begun to brown, add courgette and risotto rice and stir until all rice is coated with the butter.
   
   3. Add the splash of white wine, until all is dissolved in the rice and a creamy texture is left.
   
   4. Add stock cubes to boiling hot water and stir until stock is dissolved. Add gradually to the rice and stir in. Add salt and pepper for seasoning and dried mixed herbs.
   
   5. Once rice has started to soften, add frozen peas and broad beans which will cook as risotto does.
   
   6. Once rice is thoroughly cooked, stir in Philadelphia to give the risotto a creamy texture. At the last point before serving, star in half of Parmesan cheese and add a little extra seasoning. The other half of the cheese is to be used to garnish the top of each serving.