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Spring vegetable risotto
Spring vegetable risotto
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Vibrant dairy-free spring risotto celebrates seasonal produce beautifully.
Ingredients:
  • 1020.00 gm (1 litre) vegetable liquid stock
  • 1 brown onion, finely chopped
  • 200g rice
  • 125ml white wine
  • 150g pea
  • 1 bunch asparagus, woody ends trimmed, diagonally thickly sliced
  • 8 baby zucchini, halved lengthways
  • 125.00 ml finely chopped basil
  • 62.50 ml finely chopped chives
  • 1 tsp finely grated lemon rind
  • 1 garlic clove, crushed, extra
  • 36.40 gm olive oil
Instructions:
  • In a saucepan, heat the stock over high heat until it simmers.
  • In a large saucepan over medium heat, sauté onion and garlic in oil until softened, about 5 minutes. Stir in rice until grains appear slightly glassy. Pour in wine and cook until liquid is reduced by half.
  • Pour 1/2 cup of stock into the rice mixture and gently stir until absorbed. Gradually add the stock, 1/2 cup at a time, stirring constantly until the liquid is absorbed, about 20 minutes, or until the rice is tender but slightly firm and the risotto is creamy. Fold in peas, asparagus, and zucchini when adding the final batch of stock.
  • In a mortar, gently pound basil, chives, lemon rind, and garlic with a pestle until nearly smooth. Gradually stir in the oil until well combined. Season with salt and pepper.
  • Serve the risotto in individual bowls and top with a dollop of basil pistou before serving hot.

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