Spring Vegetable Risotto

8d03fd4c-2a9c-4988-bbf1-999f40319b95Serves 4

Ingredients

6 cups (1.5lt) reduced salt chicken stock

1 tbsp olive oil

1 leek, sliced

2 garlic cloves, crushed

1.5 cups (300g) Arborio rice

1 cup (120g) frozen peas

100g green beans, trimmed, blanched & halved

1 zucchini, sliced

½ cup chopped parsley leaves

2 tbsp grated parmesan cheese

Bunch of baby rocket

Method

1. Heat stock in saucepan until simmering.

2. Meanwhile, heat oil in a saucepan on medium. Cook leek & garlic for 5 minutes, stirring, until soft. Stir in rice and cook for 1 minute until rice is translucent.

Add ½ cup of stock, stirring until absorbed. Repeat with remaining stock, ½ a cup at a time, stirring, for 15-20 minutes, until stock is absorbed. Fold through peas, beans & zucchini and cook for another 5 minutes until rice is tender & creamy.

3. Remove from heat and stir through parsley and parmesan. Stand covered for 5 minutes. Season to taste and serve with baby rocket (or similar).

Share on Facebook
Facebook
Email this to someone
email

Share with a friend

Leave a Comment