Pasta, Noodles and Rice Recipes - Green Vegetable Risotto Recipe

Ingredients

Serve 4

• 1 liter/13ft pints Chicken or Vegetable Stock

• 125 g/4 oz butter

• 1 tablespoon olive oil

• 1 garlic clove, chopped

• 1 onion, finely diced

• 300 g/10 oz arborio or carnaroli rice

• 125 g/4 oz cooked green beans, trimmed and

• cut into 2.5 cm/1 inch pieces

• 125 g/4 oz cooked peas

• 125 g/4 oz broad beans, shelled, skinned and cooked

• 125 g/4 oz asparagus, trimmed, cut into 2.5 cm/1 inch pieces, and cooked

• 125 g/4 oz baby spinach, chopped

• 75 ml/3 fl oz dry vermouth or white wine

• 2 tablespoons chopped parsley

• 125 g/4 oz Parmesan cheese, freshly grated

• salt and pepper

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Method:

1. Place the stock in a saucepan and simmer gently. Melt half of the butter with the olive oil in a heavy based saucepan, add the garlic and onion, and sauté gently for 5 minutes, but do not brown.

2. Add the rice and stir well to coat each grain with the butter and oil. Add enough stock to just cover the rice, stir again and simmer gently, stirring as frequently as possible.

3. When most of the liquid has been absorbed, add more stock; keep adding stock a little at a time, stirring and simmering gently until all the stock is absorbed.

4. When you add the last of the stock, add the vegetables and dry vermouth or white wine, mix well and cook for 2 minutes.

5. Remove the pan from the heat, season with salt and pepper and add the remaining butter, the chopped parsley and the Parmesan. Mix well and serve immediately.