Spring Vegetable Risotto
Posted by Stephen Oxley in Recipes on October 10, 2009
Serving size: Serves 4
Cooking time: Less than 60 minutes
INGREDIENTS
6 cups (1.5L) reduced-salt chicken stock
1 tablespoon olive oil
1 leek, sliced
2 garlic cloves, crushed
1 1/2 cups (300g) arborio rice
1 cup (120g) frozen peas
100g green beans, trimmed, blanched, halved
1 zucchini, sliced
1/2 cup chopped parsley leaves
2 tablespoons grated parmesan
baby rocket, to serve
METHOD
1. Heat stock in a saucepan until simmering.
2. Meanwhile, heat oil in a saucepan on medium. Cook leek and garlic for 5 minutes, stirring, until soft. Stir in rice and cook for 1 minute until rice is translucent.
3. Add 1/2 cup of stock, stirring until absorbed. Repeat with remaining stock, 1/2 cup at a time, stirring, for 15-20 minutes, until stock is absorbed. Fold through peas, beans and zucchini and cook for another 5 minutes until rice is tender and creamy.
4. Remove from heat and stir through parsley and parmesan. Stand covered for 5 minutes. Season to taste and serve with baby rocket.