Mixed Green Veggie Risotto
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 Tbsps butter
- 1 Tbsp Oil
- 2 shallots (finely chopped)
- 1 cup Risotto
- 3 ½ cups vegetable stock (hot)
- 2 cups frozen peas
- 2 Tbsps chopped mint
- ½ cup grated Parmesan
- 12 Runner bean (sliced diagonally and steamed)
- 1 bunch Asparagus (trimmed and steamed)
Preparation steps
1.
Heat the butter and oil in a wide pan and cook the shallots very gently until soft but not brown.
2.
Add the rice and stir until the rice becomes translucent then add a ladle of stock and stir until it is absorbed by the rice. Turn the heat down and continue adding the stock one ladle at a time, stirring constantly, until the rice has become creamy and just cooked through. You may need to add a little more stock or water.
3.
Add the peas, mint and parmesan, season with salt and pepper and continue cooking until the peas are cooked through.
4.
Serve topped with the beans and asparagus.
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