Spring vegetable risotto
9
Points®
Total time: 30 min • Prep: 5 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Plenty of green veg gives this easy risotto loads of fresh flavour.
Ingredients
Olive Oil
2 teaspoon(s)
Onion
2 large
Garlic
2 clove(s)
Arborio rice, dry
250 g
Vegetable stock cube
2 cube(s)
Peas, fresh or frozen
150 g
Broad beans, boiled
200 g
Asparagus, raw
150 g
Mint, Fresh
1 tablespoon(s)
Instructions
1
Heat the oil in a large frying pan and cook the onions for 6-8 minutes, or until soft. Add the garlic and cook over a medium heat for 1 minute. Add the rice and stir to coat. Dissolve 2 vegetable stock cubes in 1 litre 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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.