9

Spring vegetable risotto

Total Time
1 hr
Prep
20 min
Cook
40 min
Serves
4
Difficulty
Easy
Learn how to cook a simple risotto with asparagus, peas and broad beans. Add a squeeze of lemon when serving for some zing!
Ingredients

vegetable stock cube

1 individual, with 750ml of water to make 3 cups

wine, white, dry-style

¼ cup(s), (60ml)

olive oil

1 tbs

brown onion

1 medium, finely chopped

garlic

2 clove(s), crushed

rice, arborio, dry

1 cup(s), (200g)

asparagus

2 bunch(es), cut into 2cm lengths

frozen green peas

1 cup(s), (120g)

frozen broad beans

1 cup(s), (150g)

fresh lemon rind

1 tsp

grated parmesan cheese

½ cup(s), (40g)

lemon(s)

1 medium, cut into quarters

Instructions

  1. Bring stock and wine to the boil in a medium saucepan. Reduce heat to low and simmer, uncovered, until required.
  2. 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 opaque. 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.
  3. 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.
Notes
SERVING SUGGESTION: Add a salad made with rocket, cherry tomatoes and cucumber, drizzled with lemon juice, to serve. TIP: 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. VARIATION: Swap asparagus for 300g green beans (cut into 2cm lengths).

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