2 tbsp olive oil
1 onion, finely chopped
1 clove garlic, crushed
1.2 litre vegetable stock
300g risotto rice (I use Italian Arborio Risotto Rice)
6-7 cherry tomatoes (cut into 4)
1 courgette, sliced into ribbons (using a potato peeler)
200g Spinach (you can also use frozen)
2 Spring onions (scallions), chopped
Lemon wedges to serve (1 wedge each)
Rocket to serve (1 handful each)
Maldon sea salt & black pepper to season
Place a saucepan on a medium heat and add the olive oil to the pan. Once the oil is heated, add the onion and garlic and sauté for approximately 5 minutes. Once the onion begins to turn slightly transparent, add the cherry tomatoes, courgette and rice. Fry for a couple of minutes, stirring occasionally.
Add the stock a ladle at a time, ensuring that all of the liquid has been absorbed before adding the next. You should stir regularly while you do this. With the last ladle, season with salt and pepper.
To serve, put the risotto in a bowl, sprinkle the scallions over the risotto, pop a handful of rocket on top of each serving and place a lemon wedge in each bowl ready to squeeze over the creamy risotto.