Spring Vegetable Risotto

Name: Spring Vegetable Risotto
Ingredients: 4 cups vegetable stock; 2 tsp olive oil; 5 tbsp cold butter, cubed; 1 None onion, chopped; 4 cloves garlic, crushed; 2 None zucchini, grated; 3 tsp fresh thyme leaves; 2 cups Arborio rice; 1 cup dry white wine; 8 oz asparagus, trimmed and cut into bite-size pieces; 1/2 cup fresh or frozen peas; 1 cup Parmesan (or vegetarian alternative), grated, plus extra, to serve

12 ingredients

3 steps

Ingredients

4 cups vegetable stock
2 tsp olive oil
5 tbsp cold butter, cubed
1 None onion, chopped
4 cloves garlic, crushed
2 None zucchini, grated
3 tsp fresh thyme leaves
2 cups Arborio rice
1 cup dry white wine
8 oz asparagus, trimmed and cut into bite-size pieces
1/2 cup fresh or frozen peas
1 cup Parmesan (or vegetarian alternative), grated, plus extra, to serve

Directions

1

In a medium saucepan, bring stock and 2 cups of water to a simmer. In a large saucepan, heat oil and half the butter over medium-high heat. Add onion, garlic, zucchini and thyme and cook for 8 mins. Add rice and cook for 2 mins, stirring to coat each grain with the buttery pan juices.
2

Add wine and cook for 2 mins to burn off alcohol. Add hot stock, a ladleful at a time. Stir regularly. When each ladle of stock is absorbed, add another, and stir. When you have about 1 1/2 cups of stock left (about 17 mins cooking), add asparagus and peas. Cook for 5 mins, gradually adding remaining stock.
3

Once all stock has been added and rice is cooked, remove from heat and stir in Parmesan and remaining butter. Season with sea salt and pepper to taste. Spoon into serving bowls and sprinkle with Parmesan.