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Spring vegetable risotto
Spring vegetable risotto
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Satisfying vegetarian risotto made with arborio rice, white wine, and vegetable stock, omitting chicken.
Ingredients:
  • Olive oil spray
  • 2 (about 300g) single chicken breast fillets, thinly sliced across the grain
  • 230g (1 1/2 cups) frozen baby peas
  • 2 bunches asparagus, woody ends trimmed, cut into 3cm lengths
  • 1 small brown onion, halved, finely chopped
  • 2 garlic cloves, crushed
  • 40.00 gm water
  • 1.5L (6 cups) chicken style liquid stock
  • 125ml (1/2 cup) dry white wine
  • 440g (2 cups) arborio rice
  • 20.00 ml fresh lemon thyme leaves
  • Salt & freshly ground black pepper
  • 20g (1/4 cup) finely grated parmesan
Instructions:
  • Preheat a large non-stick frying pan over medium-high heat and lightly spray with olive oil. Cook half of the chicken for 2-3 minutes on each side until golden brown and fully cooked. Transfer to a plate, cover with foil, and repeat with the rest of the chicken.
  • Blanch peas and asparagus in a pot of salted boiling water for 2-3 minutes until vibrant and slightly crunchy. Then, cool them in cold running water and drain thoroughly.
  • In a large saucepan over medium heat, cook the onion and garlic in water, covered, stirring occasionally, until the onion softens, about 3 minutes.
  • In a large saucepan over high heat, combine the stock and wine. Bring to a gentle boil, then cover, reduce heat to low, and simmer.
  • Combine the rice with the onion mixture, stirring well. Pour in a ladleful (about 125ml or 1/2 cup) of stock, stirring constantly with a wooden spoon until fully absorbed. Repeat this process, adding one ladleful of stock at a time, stirring continuously until absorbed before adding more. Cook for 20 minutes, or until the rice is al dente and the risotto is creamy.
  • Combine the chicken, peas, asparagus, and half of the thyme in the risotto. Season with salt and pepper to taste. Serve in bowls, garnish with parmesan and the rest of the thyme, and enjoy right away.

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