Green risotto

Risotto is one of those great dishes, where you don't really pay attention to the absence of meat, because the risotto itself makes you so full. This version is really light and is perfect for spring and summer. You can make it vegan by not adding the cheese - I've tried and it turns out great, but I've got to admit that the cheese adds a creamy texture to the risotto.

Serves 4
What do I need?
1 onion, chopped
2 cloves of garlic, chopped
400 g risotto rice
8 cups vegetable broth
250 g peas
1 large handful of rocket
2 scallions, chopped
50 g pumpkin seeds, roasted for a few minutes
100 g shredded mozarella


How do I do?
Fry the onion and garlic in a little bit of hot oil in a large saucepan. Add the rice and allow them to get really greasy by the oil. Now, add the broth little by little. You should probably add about 1 cup at the time and allow the rice to absorb it before adding the next cup. Continue this way until you're out of broth. Remove the risotto from the heat and add peas, rocket (save a little for garnish), scallions, pumpkin seeds and cheese.. Mix it all very well and add salt and pepper to the taste. Serve with the last bit of rocket on top.