Green vegetable risotto
8
Points®
Total time: 35 min • Prep: 5 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Fill your vegetarian risotto with an array of nutritious green vegies including peas, broad beans and asparagus.
Ingredients
Vegetable stock cube
2 individual, to make 4 cups (1L) liquid stock
Olive oil
2 tsp
White onion
2 medium, finely chopped
Garlic
2 clove(s), thinly sliced
Arborio rice
1¼ cup(s), (250g)
Frozen green peas
1¼ cup(s), (150g)
Frozen broad beans
200 g, thawed, peeled
Asparagus
1 bunch(es), halved crossways
Fresh mint
2 tbs, finely shredded
Instructions
1
Bring stock to the boil in a medium saucepan over medium heat. Reduce heat and simmer, covered, until required.
2
Meanwhile, heat oil in a large non-stick frying pan over medium heat. Cook onion, stirring, for 6-8 minutes, or until softened. Add garlic and cook, stirring, for 1 minute or until fragrant. Add rice and stir to coat.
3
Reduce heat and add hot stock, a ladle (½ cup/125ml) at a time,stirring constantly, until liquid has absorbed. Repeat until you have used two-thirds of the stock (this should take about 15 minutes).
4
Add peas, broad beans and asparagus to risotto and continue to add ladles of remaining stock, stirring constantly, until rice and vegetables are tender. Season with salt and pepper. Stir in mint to serve.
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