How to cook risotto
Spring vegetable risotto
9 SmartPoints® per serves
Prep: 20 min | Cook time: 40 min
3 cups (750ml) gluten-free reduced-salt vegetable stock
¼ cup (60ml) white wine
1 tbs olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
1 cup (200g) arborio rice
2 bunches asparagus, cut into 2cm lengths
1 cup (120g) frozen peas, thawed
1 cup (150g) frozen broad beans,
thawed, skins removed
1 tsp finely grated lemon rind
½ cup (40g) finely grated parmesan
1 lemon, cut into quarters
Bring stock and wine to the boil in a medium saucepan. Reduce heat to low and simmer, uncovered, until required.
TIP: Make sure the stock is hot – chilly stock will cool everything down and mess with your cooking time.
Meanwhile, heat oil in a large, heavy-based saucepan over medium heat. Cook onion and garlic, stirring, for 5 minutes or until softened. Add rice and cook, stirring, for 2 minutes or until rice is translucent. Reduce heat to low and add hot stock, ½ cup (125ml) at a time, stirring constantly until almost all the liquid is absorbed – this should take about 20-25 minutes.
TIP: Adding stock slowly allows the rice grains to bump up against each other during stirring, which creates that creamy risotto texture.
When adding the last quantity of stock, stir in asparagus, peas and broad beans. Season. Cook, stirring occasionally, for 5 minutes or until vegetables are just tender. Stir in lemon rind and half the parmesan. Serve sprinkled with remaining parmesan and lemon quarters.
TIP: Don’t overcook the rice. It should be just cooked, with a little bite.
SERVING SUGGESTION: Green salad.
Time saving trick
If you have a pressure cooker use it, starting with step 2. After stirring in rice, add 2⅓ cups (580ml) stock and ¼ cup (60ml) wine. Stir well and close the lid. Bring to high pressure on medium-high heat. When reached, reduce heat to medium-low. Cook for 6 minutes. Release pressure.