Mushroom and greens risotto, with brown arborio rice

150g brown arborio rice
29g spring greens, chopped
43g leek, sliced thin
51g courgette (zucchini), diced or slices
134g mushrooms, sliced thinly
2 cloves of garlic, chopped small
6 fresh basil leaves, roughly torn
20g butter/olive oil
500ml veg stock

It might take more or less than 500ml of stock. Depends on the pan, the heat and the rice. That was an approximate suggestion. Just keep testing it and once the rice is done to your taste, stop adding stock!

Fry off the leek and the garlic in the butter. After a couple of minutes, add the arborio rice. Fry off until the grains are a little translucent.
Add all other ingredients and fry for a minute or two.
Start to add the stock, a little at a time. Each time it's nearly all absorbed, add a little more. Stir almost continuously. Vary the heat - when you put the stock in, turn the heat up a little but then put it to simmer until that bit of stock is absorbed.
Add the basil leaves about 5 minutes before the end to retain the flavour.
Once cooked to your taste, turn off the heat and leave to stand for a couple of minutes before serving.

Serving Size: Makes 2 generous portions

Number of Servings: 2

Recipe submitted by SparkPeople user EMSR2D2.