Build up your energy reserves with this delicious risotto. It’s light and easy to digest and perfect the night before a long run or bike ride. It supplies plenty of healthy carbohydrate to keep your performance on track.
1 litre hot vegetable stock
1 tbsp rapeseed oil
1 onion, finely diced
200g risotto rice
1 glass white wine
200g green beans, halved
200g frozen soya beans or peas
125g soft goat’s cheese
Heat the oil into a large pan over and add the onion, cook gently until it turns soft and translucent. Add the rice a quinoa and stir well to coat the grains and cook for 2 minutes.
Add the wine, stir in well, and then slowly add the stock approximately 50ml at a time, stir continuously until it is absorbed each time. This should take about 20 minutes.
Meanwhile place the green beans and soya beans or peas in a pan of boiling water and cook for 5 minutes. Drain and stir into the rice mixture.
Just before serving, dot the risotto with three-quarters of the goats’ cheese, giving it a stir to slightly mix the cheese through. Serve hot with the remaining goats’ cheese dotted over the top.