Green Veggie Risotto

10 ingredients
3 steps

Ingredients

  • 3.5 oz green beans
  • 3.5 oz asparagus tips
  • 3 1/2 tbsp butter
  • 3.5 oz shallots, quartered
  • 3.5 oz baby portobello mushrooms, quartered
  • 9 oz risotto rice
  • 1 1/4 cups dry white wine
  • 1 1/4 cups chicken stock
  • 3.5 oz frozen peas
  • None None Parmesan cheese, to serve

Directions

  1. 1
    Cook green beans in boiling salted water for 4 mins. Add asparagus and cook for 2 mins. Drain.
  2. 2
    Melt butter in a large frying pan. Cook shallots for 5 mins, until starting to soften and brown. Add mushrooms and cook for 5 mins. Set aside. Add rice to pan and stir to coat in butter. Add 3/4 cup wine and cook until liquid is absorbed. Add remaining wine and stock, 1/2 cup at a time, and cook, stirring, until absorbed and rice is tender.
  3. 3
    Add vegetables. Season and cook for 5 mins. Serve with Parmesan cheese.

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