Risotto is simple to make and so tasty. This version of Risotto is vegan but you can add some parmesan cheese on top for a cheesy version. SERVE: PREPARATION: 10 minutes COOK: 20 minutes DIFFICULTY: What do you need? 215 g of courgette 250 g of chestnuts mushrooms 50 g of broccoli 1 vegetable stock 175g of…
Risotto with courgette, mushroom and broccoli
Stir fry with salsify, broccoli, courgette and beansprout
Still making some great discoveries with the vegetable box membership… I am so impressed by that as I was not expecting so many things to discover as I am really fond of cooking and I like to try new things (before the membership). Last week, I have two things that surprised me. The first one…
Buddha bowl for lunch box with rice, beetroot, carrots, daikon, chickpea and crispy tofu
When I collect the vegetable box from Tower Green Hamlet on Friday night or Saturday morning, I get my mind set for preparing all the weekly dishes toward what is inside. Usually, one of the lunch is a big salad. Indeed, I found it really rewarding to make a delicious salad with extra fresh vegetables,…
Risotto with beetroots and spinach
With the grey and long winter, it is always appreciated to get some colour on your plate. One of the most convenient ingredients in winter for doing that is beetroot. They are in season and therefore cheap to buy and they are full of colour. After sharing the recipe of spaghetti with beetroots, this time is…
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I am Pauline, French and passionate about food, I like trying new recipe and reproducing French flavours with English ingredients. Cooking is part of my lifestyle.
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