- Light & Sweet
- Mains
- Vegetarian
- Prep 15 min
- Cook 35 min
- Serves 4
Risotto is mostly patience and a wooden spoon. This one is gentle and green: sweet vegetables, a squeeze of lemon and a handful of herbs stirred in at the very end.
Ingredients
- 1.2 litres hot vegetable stock
- 2 tbsp butter
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 320 g risotto rice (arborio or carnaroli)
- 150 ml dry white wine
- 200 g asparagus, woody ends removed, cut into 3 cm pieces
- 150 g frozen peas
- 100 g broad beans or small courgette cubes
- Zest and juice of 1 lemon
- 50 g parmesan, finely grated
- A handful of basil, parsley or mint, chopped
- Salt and black pepper
Method
- Keep the stock hot in a pan on the back of the hob.
- Melt half the butter with the oil in a wide, heavy pan. Cook the onion for 8 minutes over low heat until soft and translucent. Add the garlic for 1 minute.
- Add the rice and stir for 2 minutes until the grains look glossy. Pour in the wine and stir until it has been absorbed.
- Add the stock one ladle at a time, stirring often and waiting until each ladle has been absorbed before adding the next. After about 15 minutes, add the asparagus and broad beans.
- Continue for another 8 to 10 minutes, adding the peas for the last 3 minutes, until the rice is tender with a little bite and the risotto is loose and creamy.
- Off the heat, stir in the remaining butter, parmesan, lemon zest and juice and the herbs. Season, cover and rest for 2 minutes before serving.
Leave a Reply