Green Vegetable Risotto

I mentioned Risotto in my blog last Tuesday, so I thought it was time to blog a quick and easy risotto dish that is a perfect choice if you are making it for the first time.

Ingredients: (serves 4)
125g butter
1tbs olive oil
1 garlic clove - crushed and chopped
1 onion - finely chopped
300g risotto rice
1 litre hot vegetable stock
125g green beans - topped and tailed and cut into 2.5cm pieces
125g peas - frozen or fresh
125g broad beans - frozen or fresh
125g asparagus - topped and tailed and cut into 2.5cm pieces
125g baby spinach - chopped
75ml white wine
2tbs parsley - chopped
125g Parmesan cheese - grated
salt and pepper

Method:

• Melt half the butter with the oil in a large saucepan. Add the garlic and onion and fry gently for 5 minutes but do not allow to brown.
• Add the rice and stir well to coat the grains with the butter and oil.

• Add the hot stock, a large spoonful at a time, stirring each time util the stock is absorbed into the rice. Continue adding the stock in this way, cooking until the rice is creamy but the grains are still firm. This should take about 20 minutes.
• When you add the last of the stock, add the vegetables and wine, mix well and cook for 5 minutes.

• Take the pan off the heat, sprinkle with salt and pepper and add the rest of the butter, the parsley and the Parmesan cheese. Mix well, then cover and leave to rest for a few minutes before dishing up this classic Italian dish.