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Spring vegetable risotto
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Create a vibrant spring risotto with asparagus, peas, and broad beans, finished with a zesty lemon kick.
Ingredients:
  • 1 Vegetable Stock Cube, with 750ml of water
  • 60ml white wine white, dry-style
  • 1 medium brown onion, finely chopped
  • 200g arborio rice
  • 2 bunches asparagus, cut into 2cm lengths
  • 120g frozen green peas
  • 150g frozen broad beans
  • 1 tsp lemon rind
  • 40g grated parmesan cheese
  • 1 medium lemon, cut into quarters
Instructions:
  • In a medium saucepan, bring the stock and wine to a boil. Once boiling, reduce the heat to low and simmer uncovered until needed.
  • In a large, heavy-based saucepan over medium heat, warm oil. Sauté onion and garlic for 5 minutes until softened. Add rice and cook for 2 minutes until opaque. Lower heat, gradually stir in hot stock in ½ cup increments, stirring constantly until most of the liquid is absorbed, about 20-25 minutes.
  • Add the final portion of stock, then mix in the asparagus, peas, and broad beans. Season to taste. Cook for 5 minutes, stirring occasionally, until the vegetables are just tender. Stir in the lemon zest and half of the Parmesan. Serve with a sprinkle of the remaining Parmesan and lemon wedges.

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