One-Pot Green Goddess Risotto Simple and Flavorful Meal

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 cup fresh spinach, packed
• 1 2 fresh basil leaves, packed
• 1 4 fresh parsley leaves, packed
• 1 2 green peas (fresh or frozen)
• 1 4 grated Parmesan cheese (or nutritional yeast for a vegan option)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 0 to taste Salt and pepper
• 1 zest of 1 lemon
• 1 2 lemon juice
• 1 4 pine nuts, toasted (for garnish)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
2. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the Arborio rice to the pot and toast it by stirring constantly for about 2-3 minutes, allowing the rice to absorb the flavors.
4. Gradually add the vegetable broth, one cup at a time, stirring frequently. Allow each cup to be absorbed before adding the next. This process should take about 20 minutes.
5. While the risotto is cooking, in a blender or food processor, combine the fresh spinach, basil, parsley, lemon juice, and lemon zest. Blend until smooth, adding a little water if needed to achieve a creamy consistency.
6. Once the rice is creamy and al dente, stir in the green herb mixture, green peas, and grated Parmesan cheese (or nutritional yeast). Season with salt and pepper to taste. Cook for an additional 2-3 minutes until the peas are heated through.
7. Remove the pot from heat and let it rest for a couple of minutes to thicken.
8. Serve the risotto warm, garnishing each bowl with toasted pine nuts for added crunch.