Serves 4 Large saucepan / paella dish
60 g walnuts – toasted for 5 minutes under a medium hot grill
1 red onion – finely chopped
1 clove of garlic – finely chopped or 1 tsp garlic salt
80 g green beans – trimmed and chopped into 2 cm lengths
65 g asparagus – trimmed and chopped into 3 cm lengths
60 g kale – remove rough stems and coarsely chop
70 g frozen peas
900 ml vegetable stock
2 tbsp olive oil
225 g Arborio rice
1 tsp Marmite
140 ml white wine
salt and black pepper to season
Heat the olive oil and saute the red onions until soft. Add the garlic / garlic salt and stir for a minute. Then add the rice and heat for a minute. Turn up the heat a little and add the wine. Stir frequently and simmer until the wine has almost evaporated. Add the beans, asparagus and half of the stock. Stir occasionally. As the rice absorbs the stock, add more 50 ml at a time (you might not use all the stock). As the rice starts to soften , add the kale and peas and cook until the rice is just cooked and the vegetables are tender. Season with salt and pepper.
Remove from the heat and serve immediately – top each bowlful with some toasted walnuts.