75ml(¼ cup + 1 tbsp) white wineoptional, replace with stock if you'd prefer
600ml(2 ½ cups) hot chicken or vegetable stockuse bouillon for gluten free
30g(⅓ cup) parmesangrated
juice of ½ a lemon
good pinch of salt and black pepper
12stalks of asparagustrimmed
75g(½ cup) frozen peas
small bunch broccolichopped into small florets
125g(4.5 oz) fresh green beanstrimmed
squeeze of lemon juice
freshly ground black pepper
Heat 1 tbsp of oil in a large pan, add the onion and cook for about 5 minutes until the onion starts to go translucent.
1 tbsp olive oil, 1 onion
Add in the garlic, stir and cook for a further minute.
1 clove garlic
Add in the rice and stir until the oil has coated the rice.
150 g (¾ cup) Arborio rice
Add in the wine and stir. Wait for the wine to almost fully absorb (stirring regularly) and then add the stock a ladle at a time - ensuring each ladle has almost fully absorbed before adding the next. Ensure you stir regularly.
75 ml (¼ cup + 1 tbsp) white wine, 600 ml (2 ½ cups) hot chicken or vegetable stock, 1 tsp vegetable oil
After about 15 minutes you should have 1 or 2 ladles of stock left. At this point, add in the green beans and broccoli. Stir and continue to cook, adding another ladle of the stock. After another 3-4 minutes add in the peas and asparagus and the final ladle of stock. The rice should be almost ready now – if you have a taste, it should have softened but still with a slight bite to it. If the rice is still too hard, you can add in a ladle or so of hot water from the kettle and cook for a minute or two longer. Once the risotto is cooked, turn the heat down to very low.
12 stalks of asparagus, small bunch broccoli, 125 g (4.5 oz) fresh green beans, 75 g (½ cup) frozen peas
Add in the parmesan, lemon juice and salt & pepper. Give everything a good stir then turn off the heat. Divide the risotto between 2 or 3 plates.
30 g (⅓ cup) parmesan, juice of ½ a lemon, good pinch of salt and black pepper
Serve with a squeeze of lemon juice, some freshly ground black pepper, and a couple of slices of prosciutto if you like.
squeeze of lemon juice, freshly ground black pepper, slices of prosciutto
Nutritional information is per serving, using white wine and based on 2 servings without the addition of proscuitto.