Spring Risotto
This risotto is a great way to use up all the spring vegetables in your fridge. Seasoned to perfection, I love to make this dish for an easy Sunday meal.
Ingredients 14
2 cloves garlic, minced
300 g risotto rice
175 ml white wine
1 l vegetable stock
1⁄2 cup frozen peas
1 bunch asparagus, coarsely chopped
1 zucchini, sliced
100 g snow peas, chopped
parsley, chopped
mint, chopped
parmigiano reggiano, grated
1 leek, finely chopped
2 tbsp olive oil
salt and pepper, to taste
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Method 5
Heat a large saucepan over medium heat. Add a tbsp , and . Cook until soft, around 5 minutes.
Add the and cook for a minute. Pour in and stir. Cook until the wine evaporates.
Gradually add the , one cup at a time. Let the rice soak up the stock each time before adding more stock. Repeat this until the stock is finished or the rice is cooked.
In a separate pan over medium heat, add a tbsp of and the , , and . Let cook for a couple of minutes until soft. If they start to burn, add a dash of water to the pan.
Add the vegetables including the to the risotto and mix for a minute or so. Season and garnish with fresh herbs and .
Elsy O'Hare's tips
Swap out the vegetables with anything seasonal. If you are cooking this in winter, try using winter vegetables such as pumpkin.
