Spring Vegetable Risotto

Name: Spring Vegetable Risotto
Ingredients: 1 tbsp olive oil; 1 None leek, sliced; 2 cloves garlic, minced; 10.5 oz Arborio rice; 6 cups vegetable stock, warmed; 4 oz frozen peas; 3.5 oz green beans, trimmed, blanched, halved; 1 None zucchini, sliced; 1/3 cup fresh flat-leaf parsley leaves, chopped; 2 tbsp grated Parmesan cheese; None None baby arugula, to serve

11 ingredients

3 steps

Ingredients

1 tbsp olive oil
1 None leek, sliced
2 cloves garlic, minced
10.5 oz Arborio rice
6 cups vegetable stock, warmed
4 oz frozen peas
3.5 oz green beans, trimmed, blanched, halved
1 None zucchini, sliced
1/3 cup fresh flat-leaf parsley leaves, chopped
2 tbsp grated Parmesan cheese
None None baby arugula, to serve

Directions

1

Heat oil over medium heat. Cook leek and garlic for 5 mins, stirring, until soft. Add rice and cook for 1 min, until rice is translucent. Add 1/2 cup hot stock and stir continuously until liquid is completely absorbed. Continue adding stock, 1/2 cup at a time, until rice is tender, about 20 mins.
2

Fold in peas, green beans and zucchini. Cook for 5 mins, until peas and zucchini are warmed through.
3

Remove from heat. Fold in parsley and Parmesan. Set aside, covered, for 5 mins. Season. Serve with baby arugula.