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RECIPES

GIVE IT A TRY AND PLEASE TAG #BUSYMUMSRECIPES 

Super green risotto

“Making this delicious healthy risotto is so easy! My family love this one and the greens are disguised!! ”

SERVES 6

COOKS IN 45 MINUTES

SUPER EASY

KIDS LOVE THIS !!!!!!

Ingredients

  • 1.1 litres organic vegetable stock

  • 1 handful of frozen peas

  • 1 handful of spinach

  • 10 basil leaves

  • 1 large onion

  • 2 cloves of garlic

  • ½ a head of celery

  • 90 g Parmesan cheese

  • Salted butter

  • 400 g risotto rice

  • 2 wine glasses of dry white wine

Optional to serve

  • Watercress + Feta 

Method

  1. Heat the stock. Peel and finely chop the onion and garlic, trim and finely chop the celery. Finely grate the Parmesan.

  2. Add peas, spinach and basil to a nutribullet and add a cup of your stock and blend (any food processor or hand blender will do). Put to one side.

  3. In a separate pan, heat the oil and 1 small knob of butter over a low heat, add the onions, garlic and celery, and fry gently for about 15 minutes, or until softened but not coloured.

  4. Add the rice and turn up the heat – the rice will now begin to lightly fry, so keep stirring it. After 1 minute it will look slightly translucent. Add the wine and keep stirring — it will smell fantastic. Any harsh alcohol flavours will evaporate and leave the rice with a tasty essence.

  5. Once the wine has cooked into the rice, add your first ladle of hot stock and a good pinch of sea salt. Turn the heat down to a simmer so the rice doesn’t cook too quickly on the outside.

  6. Keep adding ladlefuls of stock, stirring and almost massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. Add your greens mixture with the last few ladles (adding it last will make sure your rice stays a vibrant crisp green!). This will take around 15 minutes. Taste the rice — is it cooked? Carry on adding stock until the rice is soft but with a slight bite . Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.

  7. Remove the pan from the heat, add 1 knob of butter and the Parmesan, then stir well.

  8. Place a lid on the pan and allow to sit for 2 minutes – this is the most important part of making the perfect risotto, as this is when it becomes outrageously creamy and oozy like it should be. Eat it as soon as possible, while the risotto retains its beautiful texture.

  9. I serve mine with a handful of watercress and a crumble of feta cheese. 

                                                         

ENJOY xxx

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Ingredients

  • 3\4 cup of oats

  • 3 tbsp of plain greek yogurt 

  • half an frozen avocado 

  • 1 frozen banana 

  • 2 cups of the frozen fruit of your choice

  • a splash of almond milk- or your preferred milk choice

Optional to serve

  • fresh fruit and seeds to top

SILKLY SMOOTHIE BOWLS

THESE SMOOTHIE BOWLS ARE ABSOLUTELY  BURSTING WITH FLAVOUR AND WILL KEEP YOU FULL ALL MORNING LONG.

SERVES 2

READY TO EAT IN 5 MIN

SUPER EASY

KIDS LOVE THIS !!!!!!

GIVE IT A TRY AND PLEASE TAG #BUSYMUMSRECIPES 

Method

1. Place all your ingredients into your blender.

2. Blend until smooth, if your smoothie is to thick add a splash more milk.

3. Spoon into a bowl, and gently  press down the top of your smoothie with a back of a spoon

4. Add your desired  topping 

5. DEVOUR YOUR DIVINE SMOOTHIE BOWL                                                      

ENJOY xxx