Recipe: green fit risotto with peas and broccoli. How to make it?

Difficulty	Low
Preparation	15 minutes + 20 minutes cooking
Portions	for 3 persons

Our green risotto with peas and broccoli is a very tasty and light dish that even the pickiest eaters will appreciate. In fact, it is suitable for celiacs, people with intolerance or lactose intolerance, but also for vegetarians, even vegans.

Although there are several types of rice that can be used to make risotto, it is best to choose natural or even basmati rice. Both types contain a high proportion of minerals, especially potassium, calcium, magnesium and manganese. They also contain plenty of vitamin B.

Rice itself is excellent for blood pressure, cholesterol levels, cleanses the kidneys and helps cleanse the digestive tract.

Ladies will be pleased to know that rice has a beneficial effect on the quality of hair, nails, skin and bones.

Also, broccoli and peas contain many vitamins and minerals.

Broccoli, for example, contains more vitamin C than citrus fruits and large amounts of vitamins E, B1, B2, beta-carotene and folic acid.

Peas, on the other hand, contain large amounts of fibre and vitamins B, C and E.

Overall, our recipe is good for preventing cancer, strengthening the nervous or digestive system. It is also good for lowering cholesterol and for hair and skin health.

Ingredients

We use different ingredients according to taste and diet, the combination is up to you.

Salt
Olive oil
black ground pepper
three cloves of garlic
half a cup of peas
fresh small broccoli, can be two cups frozen
a cup of rice

Directions

Rinse the peas with water and cook them, along with the washed and cleaned broccoli, in salted water with a few drops of oil. A smaller amount of water will do. The ingredients will be prepared in steam rather than water.

When the vegetables are soft, mix everything together. Add a few crushed garlic cloves to the sauce.

In the meantime, we prepared the rice, which is already cooked until tender.

As a rule, we cook rice in a ratio of 1 dcl rice to 1.5 dcl water. It is best just salted, or with a whole onion sprinkled with cloves.

Mix everything together.

Feel free to add grated cheese, grated parmesan for garnish. If you're vegan, add grilled courgette too.

Because our recipe is gluten and lactose free, it is suitable for celiacs, allergy sufferers and even vegetarians or vegans.

Try also our diet desserts

Recipes from the home pharmacy (Alena Doležalová)
Eat yourself into thinness (Antónia Mačingová)

Mgr. Simona Morvayová

Editor

I finished my studies at the University of Constantine the Philosopher in Nitra with a Master's degree. I studied for five years in the field of Slovak language teaching combined with ethics education. I am currently working in the media field, where I manage two portals related to health and healthy eating, among other things. My passion for food and healthy meals dates back to high school. Having studied five years at a hotel high school, I have a long-standing relationship with food and new recipes. I love to cook and invent new recipes, which mostly have to be healthy and full of vitamins. In the case of cooking, it really is my passion. The modern world brings many possibilities and topics that can be addressed through food. I am also interested in gluten-free and lactose-free recipes. My own health issues, but also a celiac in the family, led me to these recipes. My other hobbies besides working and cooking are relaxing with yoga and running.

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