Spring vegetable risotto
10
Points®
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, gluten-free variety, to make 3 cups (750ml) stock
Dry-style white wine
¼ cup(s), (60ml)
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Garlic
2 clove(s), crushed
Arborio rice
1 cup(s), (200g)
Asparagus
2 bunch(es), cut into 2cm lengths
Frozen green peas
1 cup(s), (120g), thawed
Frozen broad beans
1 cup(s), (150g). thawed, skins removed
Fresh lemon rind
1 tsp, finely grated
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 keep stock at a gentle simmer.
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 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 on the side.
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