Spring vegetable risotto
1 ltr vegetable stock
100g asparagus tips
200g fresh young peas, shelled
500g baby broad beans, shelled
2 tbsp olive oil
1 leek, thinly sliced
300g risotto rice
1 tbsp green pesto sauce
25g pine nuts, toasted (optional)
Serves
4
Preparation Time
10 minutes
Cooking Time
30 minutes
Main ingredients
Vegetables, Rice, Nuts, Oil, Stock/Broth, Herbs
Recipe Type
Family Dinners
Cuisine
Italian
Level of Difficulty
Easy