Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
16 Ingredients
Number of servings
4
- 125grams butter
- 1tablespoons olive oil
- 1 clove garlic
- 1 onion
- 300grams risotto rice
- 1L vegetable stock
- 125grams green beans
- 125grams fresh shelled peas
- 125grams broad beans
- 125grams asparagus
- 125grams baby spinach
- 1/3 cup white wine
- 2tablespoons parsley
- 125grams Parmesan cheese
- 1 pinch salt
- 1 pinch pepper
Method
Step 1 of 4
Melt half the butter with the oil in a large saucepan, add the garlic and onion and fry gently for 5 minutes.
Step 2 of 4
Add the rice and stir well to coat each grain with the butter and oil. Add enough stock to just cover the rice and stir well. Simmer gently, stirring frequently, until most of the liquid is absorbed.
Step 3 of 4
Pour in more stock and stir well. Continue adding the stock a little at a time, stirring until it is absorbed and the rice is tender but retaining a little bite - this will take about 25 minutes. You may not need all the stock. About 5 minutes before the end of the cooking time, add the vegetables and vermouth or wine and mix well.
Step 4 of 4
Remove the pan from the heat, season and add the remaining butter, the parsley and the Parmesan cheese. Mix well and serve.
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