Green Veggie Risotto
10 ingredients
3 steps
Ingredients
- 3 1/2 ounces green beans
- 3 1/2 ounces asparagus tips
- 3 1/2 tablespoons butter
- 3 1/2 ounces shallots quartered
- 3 1/2 ounces baby portobello mushrooms quartered
- 9 ounces risotto rice
- 1 1/4 cups dry white wine
- 1 1/4 cups chicken stock
- 3 1/2 ounces frozen peas
- Parmesan cheese to serve
Directions
-
1Cook green beans in boiling salted water for 4 mins. Add asparagus and cook for 2 mins. Drain.
-
2Melt 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.
-
3Add vegetables. Season and cook for 5 mins. Serve with Parmesan cheese.
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