Baked Risotto w/ Green Veggies

Preparation Time: 45 mins
Serves 4

1 cup Arborio rice
2 ½ cups homemade or good quality vegetable stock
Juice of 1 orange

Tossed Green Veggies
70g (2.5 oz) almonds, roughly chopped
1/3 cup vegetable stock
Juice of 1 orange
1 tsp Dijon mustard
250g (9 oz) green beans, topped & tailed
1 bunch asparagus, woody ends removed
1 tbs olive oil
zest of 1 orange
1 bunch spinach, roughly chopped
Pre-heat the oven to 180°C/356°F

Add the Arborio rice, stock and orange juice to a baking dish and combine. Cover with a tight fitting lid or with foil and bake in the pre-heated oven for 40-45 minutes until nearly all liquid is absorbed and rice is al dente.

Prepare the green veggies just before serving so within the last 10 minutes of the baked risotto cooking time.

Whisk the stock, orange juice and Dijon mustard in a small jug or bowl until smooth, set aside.

Heat a good sized frypan or wok add the almonds and dry roast tossing continually, cooking over a medium heat for 1-2 minutes until just brown.

Add the beans and asparagus and drizzle with olive oil, toss in the pan to coat with oil, add the stock and mustard mixture and cook for 2-3 minutes.

Add the zest and spinach and cook for a further minute or until the spinach is just wilted.

Serve immediately accompanied by spoonfuls or warm baked risotto. Yum!

From Veggienumnum