Spring Vegetable Risotto Recipe

Ingredients :

Serves 4

• 3¾ cups vegetable stock

• 2 tsp olive oil

• 1 small leek, thinly sliced

• 1 tsp chopped garlic

• 1 carrot, thinly sliced

• 2 zucchini, thinly sliced

• ¾ cup snow peas

• ¾ cup whole green beans, cut into 1 inch / 2.5cm pieces

• 3 cups risotto rice

• ²/₃ cup dry white wine

• ½ cup frozen baby peas, thawed

• salt and pepper

Method :

1. Pour the stock into a pan, bring to a boil, then keep at barely simmering point.

2. Meanwhile, heat the oil in a large, nonstick pan, add the leek, garlic, carrot, zucchini, snow peas and beans, cook, stirring frequently, for 5 minutes, or until beginning to soften but not brown.

3. Add the rice and stir well for 2-3 minutes, or until coated in the oil. Add the wine and cook, stirring, until almost evaporated.

4. Add about ²/₃ cup of the stock and cook gently, stirring occasionally, until absorbed. Add more stock, in ²/₃-cup measures, as soon as each measure has been absorbed, stirring frequently. Continue until the rice is thick, creamy and tender.

5. This will take 20-25 minutes. Stir in the peas, season with salt and pepper, and serve.

Nutritional Facts :

Calories: 542

Fat: 7.0g

Saturated Fat: 1.5g

Salt: 0.04g