Seasonal Vegetable Risotto with Tenderstem and Toasted Hazelnuts

 This is the second recipe inspired by my farm visit to MWW as guest of the Coop. A day spent in the Worcester countryside visiting fields of fresh and vibrant vegetables.

You can find more details here about the wonderful day I spent at MWW trying their fantastic fresh seasonal veg here

But I was lucky enough to leave with a veg box full to the brim with fresh vegs including; tenderstem broccoli, string beans, courgette and pak choi which inspired me to make a comforting seasonal veg Risotto, with string beans and courgette, tomatoes and lots of nutritional yeast for a fantastic cheesey flavour.

This dish is comforting and warming – perfect for the start of September when its getting chillier. But still super healthy with all the greens and B vitamins from the nutritional yeast.
As a very happy accident I turned off the heat and popped the lid on the pan while I stir fried the tenderstem broccoli and toasted the hazelnuts and I’m so glad I did! As I got a super soft, gooey and cheesy Risotto.

I really hope you enjoy this. Thank you again to MWW and the Coop for the fantastic fresh seasonal veg which inspired ths.

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  2 servings
  15 minutes preparation time
  40 minutes cook time


Risotto ingredients;

  • 200g aborio rice
  • 2 tbsp olive oil
  • 1 onion chopped roughly
  • 4 cloves garlic sliced
  • 3 tbsp white wine
  • 2 pints organic tomato/veg stock
  • 2 plum tomotoes chopped
  • 75g String beans
  • 1/2 Courgette chopped
  • 4 tbsp nutritional yeast
  • Juice 1/2 lemon
  • 1 tsp Himalayan salt
  • Lots of Black pepper
  • 1 tsp soy sauce
  • 1 tsp olive oil
  • Handful rocket
  • 3 tbsp toasted hazelnuts

To make the tenderstem broccoli;

  • 125g tenderstem broccoli
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • Twist black pepper


To make the risotto;

  1. Add the oil to a large pan (with a lid) on a low to medium heat then add in the chopped onions. Fry for 8-10 minutes until soft.
  2. Next add the garlic and fry for a minute then add rice and stir for a minute then add in the wine. Stir to combine thoroughly.
  3. Add 2 ladle fulls of stock at a time until all the liquid is absorbed. Add the chopped tomatoes and string beans & courgette.
  4. When the rice is nearly the consistency you like it add in the lemon juice, nutritional yeast, salt and pepper and stir well.
  5. You can eat at this stage or if you want a super gooey, soft and comforting Risotto turn off the heat and pop the lid on and let it sit for 10 -15 minutes while you make the stir fried broccoli.

To make the tenderstem broccoli;

  1. Add the oil to a medium frying pan, add the tenderstem and fry for a few minutes until firm but tender.
  2. Season well.

Thank you so much for following my blog and cooking my recipes!

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1 Comment

  1. Cassie Autumn Tran on October 1, 2017 at 4:16 pm

    Mmmm, I’ve only had risotto a few times. This risotto looks absolutely AMAZING though! I love the vegetables combined!

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