Vegetable risotto

Serves 2 large portions, or 4 as a side dish or starter 

1 tbsp coconut oil
1 onion finely chopped 
1 clove of garlic crushed
600ml vegetable stock
200g arborio risotto rice
100ml white wine
3 carrots chopped into small slices
2 handfuls of broccoli florets 
1/2 red paper
1/2 lemon
1 handful of spinach 
1 tbsp chopped thyme 
Grated Parmesan cheese

1)melt coconut oil in a large saucepan and fry onion, carrots and garlic for 5 mins
2)add the rice, stir well for 1 minute
3)add wine and bubble for 1 minute
4)add broccoli and stir into the rice
5)add stock a ladle at a time ensuring each one is absorbed before adding the next stirring regularly 
6)with the last ladle, add the pepper lemon juice, spinach and thyme and stir through
7)cook for 2 mins, cover and rest for 5 mins
8)season and serve with a sprinkling on Parmesan cheese 🧀 

✔️Top tip: add frozen prawns when you add the last ladle of stock, ensure they are cooked through before serving