3 tablespoons Stoneless Manzanilla Olives Filled with Lemon or Stoneless Manzanilla Olives Seasoned with Lemon
1 teaspoon oil
2 spring onions, chopped
1 clove garlic
1 courgette, sliced
150g risotto rice
500ml vegetable stock
50g fresh or frozen peas
Fresh parsley, chopped
Zest of 1 lemon
Handful of spinach leaves
2 tablespoons Parmesan cheese
Heat the oil in a large pan then add the spring onions and garlic and cook on a medium heat for a few minutes. Add the courgette and rice and continue to cook.
Stir in the stock and bring to the boil, then turn down and simmer for 10 minutes.
Add the peas, broccoli, parsley and lemon zest and continue to cook for a further 10 minutes, stirring regularly until the water has been absorbed.
Turn off the heat but keep on the hob and stir in the spinach leaves, Parmesan and black pepper to allow to melt in.
Divide between two plates – now enjoy straight away.