Prep and cooking time: 30 mins          Serves: 2-3

Another quick and easy yet healthy risotto recipe. Packed full of goodness and takes little time and effort to prepare. 

Ingredients

• 1 leek
• 1 courgette
• 80g frozen peas
• 250g Arborio rice
• 1 chicken or veg stock cube
• 1 fish stock cube 
• ½ lemon
• Olive oil
• Salt and pepper
• Optional: parmesan 
• Optional: Kale 

Method

1. Stir up the stock cubes in 900ml of boiling water. 
2. Meanwhile heat 1 tbsp Olive oil and add in the chopped leek and cook for 3 minutes. 
3. Then add in the chopped courgette and rice. Cook for 2 minutes. 
4. For the next 20 minutes, add in a ladleful of stock water to the rice and stir constantly. Add in more water once the rice has soaked it up, one ladleful at a time. 
5. After 20 minutes, the rice should have soaked up the stock water. Add the frozen peas and parmesan if using. Squeeze and stir in the lemon juice. 
6. Finally serve it up, serve with a good portion of kale if you wish and then enjoy. 

Enjoy! 

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Happy Running, Happy Cooking – Alex, AC Running and Fitness.