Spring Vegetable Risotto
11 ingredients
3 steps
Ingredients
- 1 tablespoon olive oil
- 1 leek sliced
- 2 cloves garlic minced
- 10 1/2 ounces arborio rice
- 6 cups vegetable stock warmed
- 4 ounces frozen peas
- 3 1/2 ounces green beans trimmed, blanched, halved
- 1 zucchini sliced
- 1/3 cup flat leaf parsley leaves fresh, chopped
- 2 tablespoons grated Parmesan cheese
- baby arugula to serve
Directions
-
1Heat 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.
-
2Fold in peas, green beans and zucchini. Cook for 5 mins, until peas and zucchini are warmed through.
-
3Remove from heat. Fold in parsley and Parmesan. Set aside, covered, for 5 mins. Season. Serve with baby arugula.
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