Spring vegetable risotto
Prep:
10 mins
Cook:
30 mins
Use any seasonal vegetables to make this simple 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)
In a large saucepan, bring the stock to the boil then reduce the heat, add the asparagus tips, peas and broad beans and simmer for 4–5 minutes until tender.
Remove the vegetables with a slotted spoon and set aside.
Keep the stock simmering over a low heat.
Meanwhile, heat the oil in a large, heavy-based frying pan and add the leeks.
Stir-fry for 2 minutes, stirring until they turn bright green, then add in the rice and stir to combine.
Add 2–3 tablespoons of the stock and cook gently, stirring until the liquid is absorbed.
Continue adding the stock, a little at a time, until the mixture has a soup texture and the rice are tender but al dente. About 20 minutes.
Stir in the pesto and season to taste with salt and pepper.
Gently stir in the asparagus, peas and beans and cook for a few more minutes until the vegetables are heated through.
Serve with a scattering of the pine nuts if using.
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
