Vegetable Risotto

Name: Vegetable Risotto
Ingredients: 6 tablespoons Italian olive oil; 1 onion, finely chopped; 2 ounces asparagus spears, finely sliced; 3 ounces button mushrooms, finely sliced; 1 red pepper, diced; 1 zucchini, finely chopped; 12 ounces arborio rice; 2 cups vegetable stock; 1 teaspoon butter; 3 tablespoons parmesan cheese, shavings; salt and pepper

11 ingredients

6 steps

Ingredients

6 tablespoons Italian olive oil
1 onion, finely chopped
2 ounces asparagus spears, finely sliced
3 ounces button mushrooms, finely sliced
1 red pepper, diced
1 zucchini, finely chopped
12 ounces arborio rice
2 cups vegetable stock
1 teaspoon butter
3 tablespoons parmesan cheese, shavings
salt and pepper

Directions

1

Heat the olive oil in a large saucepan, and fry the onion, asparagus, mushrooms, pepper and zucchini until softened.
2

Add the rice and continue frying for about 2 minutes, stirring all the time.
3

Gradually pour in the vegetable stock, a little at a time, giving the rice time to absorb the stock between each addition.
4

Season with salt and pepper, and continue cooking for about 20 minutes until the rice is tender, but still has a hint of 'bite' to it.
5

Just before serving, add the butter and stir well.
6

Serve garnished with Parmesan cheese shavings.