You can make this risotto with one or a mix of vegetables ( peas, french beans, asparagus spears, broad beans, spinach leaves ) to use up bits and pieces left in the fridge - I've chosen mine because we grow them in our garden!
It'll take about 30 minutes to make and will serve 2 at a cost of £1.75 each
50g butter
1 tbsp olive oil
1 onion - finely chopped
1 clove of garlic
400g fresh peas, broad beans and courgettes
1 litre of hot vegetable stock
225g risotto rice
150ml white wine
25g parmesan cheese - grated
How to make
Heat the oil and half the butter in a frying pan and add the onion and cook gently for about 5 minutes until it's soft.
Stir in the garlic and then add the rice and turn up the heat a bit.
Season and cook for a minute, stirring so all the rice is coated with the fat.
Add the white wine and cook, stirring until it has evaporated.
Start adding the stock a bit at a time, keep the mixture at a simmer and add more stock when its all absorbed .
Add the courgettes, broad beans and peas five minutes after starting to add the stock.
After the rice has been cooking for about 20 minutes, check it: when it's done, it should be tender but still slightly chewy.
The whole dish should look creamy - take it off the heat and stir in the rest of the butter and the parmesan cheese.
Season to taste and then cover and let it sit for 5 minutes.
Sprinkle with extra parmesan and serve straight away.
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