Farmer's Green Risotto


Our whole family is pretty obsessed with Garson's, our local pick-your-own farm, where we pay a regular visit from June to September. Living in London, with only few tomato plants and herbs growing in our back garden, it's the only time we get to pick the most wonderful mix of fresh, colourful and delicious fruits and vegetables - and this "fake" risotto was inspired by one of our trips to the fields.

Serves 2-4


A cup French camargue red rice (66g per person)
1 onion (roughly chopped)
1 small broccoli  
1 courgette (cut into cubes)
1/2 cup garden peas
1/2 cup broad beans
2 cloves garlic (pressed)
1 litre vegetable stock
1 spoon vegetable oil
Salt & pepper


1. Bring a large pot of water to the boil, adding a vegetable stock cube and rice. Stir well and cook on medium heat for 25-30 minutes.

2. Allow yourself the last 10-15 minutes before the rice is ready to prepare the veggies.

3. Steam the broccoli florets and broad beans for about 10 minutes in a small pot.

4. Heat up the oil and saute your onions and garlic in a pan. Add chopped courgette and peas and cook for about 8-10 minutes on medium heat or until tender.

5. Drain the rice and mix with all the vegetables in a big serving bowl or dish. Add salt & pepper to taste.