Spring vegetable risotto
7
Points®
Total time: 30 min • Prep: 5 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Eat your greens with this easy risotto that is loaded with fresh flavour.
Ingredients
Olive oil
2 tsp(s)
Onion
2 large, finely chopped
Garlic
2 clove(s), large, finely sliced
Uncooked arborio rice
1¼ cup(s)
Vegetable bouillon cube
2 item(s)
Frozen green peas
150 gm, or fresh
Raw broadbeans (fava beans)
200 gm, frozen, boiled
Asparagus
150 gm, trimmed
Fresh mint leaves
1 tbsp(s), thinly shredded
Instructions
1
Heat oil in a large frying pan and cook the onions for 6-8 minutes, or until soft and translucent. Add the garlic and cook over a medium heat for 1 minute. Add the rice and stir to coat. Dissolve 2 vegetable bouillon cubes in 1 litre of hot water.
2
Add a ladleful of stock and cook, stirring, until most of the liquid has been absorbed. Repeat until you have used two-thirds of the stock – this should take about 15 minutes.
3
Add the vegetables to the risotto and continue to cook as before until all of the stock has been used, the rice is al dente and the vegetables are cooked. Season to taste, then stir in the mint and serve.
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