Spring Vegetable Risotto
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Recipe serves 2
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Preparation Time
15 min
- Cooking Time
22 min
Ingredients
- 1 Knorr Vegetable Stock Pot
- 1tbsp olive oil
- 1 shallot, very finely chopped
- ½ orange or red pepper, very finely chopped
- 175g risotto rice
- 100ml dry white wine
- ½ carrot, finely diced
- 75g baby broad beans, fresh or frozen and thawed
- ½ courgette, finely diced
- 50g asparagus tips, chopped
- 50g peas
- 2tbsps grated Parmesan cheese
- 15g butter
Method
- First make your stock by dissolving the Knorr Vegetable Stock Pot in 500ml of boiling water, stirring until thoroughly dissolved.
- Heat the olive oil in a heavy-based saucepan or casserole dish. Add in the shallot and orange pepper and fry very gently for 3 minutes, stirring often, so that it softens but without browning at all. By doing this you’re removing the water content of the vegetables and allowing their natural sweetness to come out.
- Add in the risotto rice, and mix in thoroughly, coating with the olive oil.
- Pour in the white wine and bring to the boil, allowing it to boil for 2 minutes to remove its acidity. Work your rice as it cooks, to ensure even cooking. Working your rice is a very important part of cooking risotto properly.
- Add in around 100ml of the Knorr vegetable stock and stir in the carrots and broad beans. Cook, stirring for 3 minutes more, then add in another 100ml of the stock and cook stirring for 3 minutes more. Lastly, add in another 100ml and cook stirring for 3 minutes more.
- Add in the asparagus and courgettes, together with the remaining stock and cook, stirring and working the rice, until the rice is tender, for around 4–6 minutes.
- Once the rice is cooked to your taste, mix in the peas and remove from direct heat.
- Sprinkle in the Parmesan and add in the butter in pieces, allow to stand for a few seconds to allow the Parmesan and butter to melt, then mix in thoroughly. If you don’t like Parmesan, then don’t add any. It’s your decision. Serve at once.
